CN108523024A - A kind of pork sausage and preparation method thereof of edible mushroom alternative fats - Google Patents
A kind of pork sausage and preparation method thereof of edible mushroom alternative fats Download PDFInfo
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 149
- 235000015277 pork Nutrition 0.000 title claims abstract description 107
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 103
- 239000003925 fat Substances 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 52
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
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- 239000007864 aqueous solution Substances 0.000 claims description 39
- 241000722363 Piper Species 0.000 claims description 31
- 239000002994 raw material Substances 0.000 claims description 26
- 239000011265 semifinished product Substances 0.000 claims description 21
- 239000000243 solution Substances 0.000 claims description 21
- 239000003292 glue Substances 0.000 claims description 20
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- 210000000936 intestine Anatomy 0.000 claims description 14
- 241000318836 Pleurotus nebrodensis Species 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
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- 239000000945 filler Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
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- 241000894006 Bacteria Species 0.000 claims description 3
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- 239000000049 pigment Substances 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 3
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- 229910052725 zinc Inorganic materials 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 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 description 1
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
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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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of pork sausages of edible mushroom alternative fats, including：100 parts of pork, 10 40 parts of edible mushroom, 15 parts of salt, 15 parts of sugar, 15 parts of monosodium glutamate, 0.1 0.5 parts of pepper powder, 0.1 0.5 parts of cinnamomi cortex pulveratus, 15 parts of garlic, 15 parts of carragheen, 17 parts of soybean protein, 5 10 parts of starch, 0.01 0.02 parts of monascorubin, 20 50 parts of water.Fat in traditional sausage is substituted using edible mushroom, the fat content of sausage can be significantly reduced, while improving protein content.The edible quality and nutritive value of sausage can be remarkably reinforced in this patent, reduce the risk of illness due to taking in fattiness.The present invention also provides a kind of preparation methods of the pork sausage of edible mushroom alternative fats.
Description
Technical field
The present invention relates to a kind of pork sausages and preparation method thereof of edible mushroom alternative fats, belong to foods processing technique neck
Domain.
Background technology
Sausage because have many advantages, such as delicious flavour, it is numerous in variety, convenient due to be loved by consumers.But fat
Fat content is higher, and generally higher than 20%.Studies have shown that taking in high-fat food for a long time not only results in consumer's obesity, also
It may be attacked by a disease, such as hypertension, hyperlipidemia, hyperglycemia etc..Thus, it is necessary to which the food of a kind of nutrition, health is selected to replace
For the fat in sausage.
In recent years, high protein, low fat edible mushroom have been to be concerned by more and more people, fungi polysaccharide therein have drop
Blood glucose, reducing blood lipid, blood pressure lowering, anti-cancer function.Pleurotus eryngii, Pleurotus nebrodensis, Hericium erinaceus, White mushroom and white beech mushroom are to collect food, medicine in one
The edible mushroom of body, their bacterial contexts are plump, quality is tender and crisp, appearance is milky white, are a kind of outstanding fat substitutes.Edible mushroom is substituted
Fat is added in sausage, and containing for the minerals such as protein in sausage, carbohydrate, vitamin, calcium, magnesium, copper, zinc can be improved
Amount, reduces fat content, immune function of human body can be improved after edible, has anticancer, reducing blood lipid, ease constipation and beauty etc. to human body
Effect.
Invention content
The present invention has designed and developed a kind of pork sausage of edible mushroom alternative fats, and edible mushroom energy is added in traditional sausage
Enough enhance the eating mouth feel of sausage and improves protein content in sausage.
The present invention also designs the preparation method for also having sent out a kind of pork sausage of edible mushroom alternative fats, according to pig in sausage
Meat number adjusts the number of edible mushroom, keeps the mouthfeel of sausage more preferable.
Technical solution provided by the invention is：
A kind of pork sausage and preparation method of edible mushroom alternative fats, including：
The pork sausage of the edible mushroom alternative fats is made of the raw material of following parts by weight：
100 parts of pork, 10-40 parts of edible mushroom, 1-5 parts of salt is 1-5 parts sugared, 1-5 parts of monosodium glutamate, 0.1-0.5 parts of pepper powder, osmanthus
0.1-0.5 parts of skin powder, 1-5 parts of garlic, 1-5 parts of carragheen, 1-7 parts of soybean protein, 5-10 parts of starch, monascorubin 0.01-
0.02 part, 20-50 parts of water.
Preferably, the edible mushroom is：Pleurotus eryngii, Pleurotus nebrodensis, Hericium erinaceus, White mushroom or white beech mushroom.
Preferably, processing is crushed to the garlic.
Preferably, the pork sausage of the edible mushroom alternative fats is made of the raw material of following parts by weight：
100 parts of pork, 30 parts of edible mushroom, 3 parts of salt, 2 parts of sugar, 3 parts of monosodium glutamate, 0.3 part of pepper powder, 0.2 part of cinnamomi cortex pulveratus, garlic
4 parts, 2 parts of carragheen, 5 parts of soybean protein, 7 parts of starch, 0.015 part of monascorubin, 35 parts of water.
A kind of preparation method of the pork sausage of edible mushroom alternative fats, this approach includes the following steps：
Step 1, according to parts by weight by 100 parts of pieces for being cut into 2-3cm thickness of pork, 1-5 parts of salt, 1-5 parts sugared, monosodium glutamate is added
1-5 parts, under the conditions of temperature is 1-6 DEG C, 20-30h is pickled, obtains marinated pork；
Step 2 dices edible mushroom according to parts by weight, boiling or stir-frying or fried；
Step 3, according to parts by weight by 1-5 parts of carragheen, 1-7 parts of soybean protein, 5-10 parts of starch, monascorubin
0.01-0.02 parts are dissolved in 1-10 parts of water and obtain OK a karaoke club glue solution, soybean protein aqueous solution, amidin and red respectively
Bent haematochrome aqueous solution；
0.1-0.5 parts of the marinated pork, pepper powder, osmanthus are added according to parts by weight in cutmixer successively for step 4
0.1-0.5 parts of skin powder, 1-5 parts of garlic, OK a karaoke club glue solution, soybean protein aqueous solution, amidin, monascorubin are water-soluble
20-50 parts of liquid, trash ice, cut mix after obtain sausage filling；
The sausage filling is added in casing by step 5 by sausage filler, and every sausage length is 10-15cm, obtains half
Finished product sausage；
The semi-finished product sausage is carried out the boiling 40-60min at 70-90 DEG C by step 6, and 20- is toasted at 60-75 DEG C
40min at 40-60 DEG C after sootiness 130-160min, carries out 10-24h coolings, 5 DEG C≤intestines body core temperature is made to reach≤15 DEG C,
Obtain finished product sausage.
Preferably, the edible mushroom fourth length of side described in the step 2 is 1.5cm.
Preferably：The edible mushroom fourth length of side described in the step 2 is 1-2cm；Boiled process condition is：
80-100 DEG C of temperature, time 3-10min；Stir-frying process conditions be：80-120 DEG C of temperature, time 2-9min；It is fried
Process conditions are：160-240 DEG C of temperature, time 1-5min.
A kind of preparation method of the pork sausage of edible mushroom alternative fats, the pork sausage of the edible mushroom alternative fats contain
There are following raw material：
Pork, edible mushroom, salt, sugar, monosodium glutamate part, pepper powder, cinnamomi cortex pulveratus, garlic, carragheen, soybean protein, starch, red yeast rice
Haematochrome, water；
Wherein, the parts by weight content of edible mushroom changes, the parts by weight of edible mushroom according to the number changes of contents of pork
Counting W is：
Wherein, m is pork parts by weight, and ω is the protein fractions of edible mushroom；
The parts by weight content of remaining raw material and pork follows following proportionate relationship：Pork：Edible mushroom：Salt：Sugar：Monosodium glutamate
Part：Pepper powder：Cinnamomi cortex pulveratus：Garlic：Carragheen：Soybean protein：Starch：Monascorubin：Water=100：10-40：1-5：1-5：
1-5：0.1-0.5：0.1-0.5：1-5：1-5：1-7：5-10：0.01-0.02：20-50.
Advantageous effect of the present invention：
1, fat content is reduced, the market vacancy has been filled up, has met the consumption demand of people, meets healthy, nutrition show
For life requirement, by the care characteristics of traditional meat sausage combination edible mushroom, the effect of highlighting edible mushroom, mouth is improved
Sense, while efficiently solving greasy feeling when traditional meat sausage is eaten.
2, production is prepared convenient, can be produced with existing sausage filler, Smoke fumigating box.
3, manufactured edible mushroom sausage quality is good, and smoke is pure strong, and just, external form is complete for mushroom fragrance alcohol, length, thickness
Uniformly, the natural wrinkle after shrinking is presented in surface dry, and for appearance as traditional sausage, surface is visible " fat ", actually eats
Use bacterium.
4, after using edible mushroom, the dosage of required monosodium glutamate and other various dispensings in sausage can be greatly reduced, improved simultaneously
The mouthfeel of sausage.
Description of the drawings
Fig. 1 is the preparation method flow chart of the pork sausage of edible mushroom alternative fats of the present invention.
Specific implementation mode
Present invention will be described in further detail below with reference to the accompanying drawings, to enable those skilled in the art with reference to specification text
Word can be implemented according to this.
As shown in Figure 1, the present invention provides a kind of pork sausage of edible mushroom alternative fats, the pig of edible mushroom alternative fats
Pork sausage is made of the raw material of parts by weight once：
100 parts of pork, 10-40 parts of edible mushroom, 1-5 parts of salt is 1-5 parts sugared, 1-5 parts of monosodium glutamate, 0.1-0.5 parts of pepper powder, osmanthus
0.1-0.5 parts of skin powder, 1-5 parts of garlic, 1-5 parts of carragheen, 1-7 parts of soybean protein, 5-10 parts of starch, monascorubin 0.01-
0.02 part, 20-50 parts of water.
Wherein, edible mushroom is：Pleurotus eryngii, Pleurotus nebrodensis, Hericium erinaceus, White mushroom or white beech mushroom.
In another embodiment, edible mushroom is Hericium erinaceus.
In another embodiment, edible mushroom is White mushroom.
In another embodiment, edible mushroom is white beech mushroom.
In another embodiment, a kind of pork sausage of edible mushroom alternative fats by following parts by weight raw material group
At：
100 parts of pork, 30 parts of edible mushroom, 3 parts of salt, 2 parts of sugar, 3 parts of monosodium glutamate, 0.3 part of pepper powder, 0.2 part of cinnamomi cortex pulveratus, garlic
4 parts, carragheen 2,5 parts of soybean protein, 7 parts of starch, 0.015 part of monascorubin, 35 parts of water.
Raw material are handled, garlic is crushed into processing.
In another embodiment, a kind of pork sausage of edible mushroom alternative fats contains following raw material：
Pork, edible mushroom, salt, sugar, monosodium glutamate part, pepper powder, cinnamomi cortex pulveratus, garlic, carragheen, soybean protein, starch, red yeast rice
Haematochrome, water；
Wherein, the parts by weight content of edible mushroom changes, the parts by weight of edible mushroom according to the number changes of contents of pork
Counting W is：
Wherein, m is pork parts by weight content, and ω is the protein fractions of edible mushroom；
The parts by weight content of remaining raw material and pork follows following proportionate relationship：Pork：Edible mushroom：Salt：Sugar：Monosodium glutamate
Part：Pepper powder：Cinnamomi cortex pulveratus：Garlic：Carragheen：Soybean protein：Starch：Monascorubin：Water=100：(10-40)：(1-5)：
(1-5)：(1-5)：(0.1-0.5)：(0.1-0.5)：(1-5)：(1-5)：(1-7)：(5-10)：(0.01-0.02)：(20-50).
The present invention also provides a kind of preparation methods of the pork sausage of edible mushroom alternative fats, include the following steps：
Step 1, according to parts by weight by 100 parts of pieces for being cut into 2-3cm thickness of pork, 1-5 parts of salt, 1-5 parts sugared, monosodium glutamate is added
1-5 parts, under the conditions of temperature is 1-6 DEG C, 20-30h is pickled, obtains marinated pork；
Step 2 dices edible mushroom according to parts by weight, length of side 1-2cm, under the conditions of temperature is 160-240 DEG C, into
Row frying 1-5min；
Step 3, according to parts by weight by 1-5 parts of carragheen, 1-7 parts of soybean protein, 5-10 parts of starch, monascorubin
0.01-0.02 parts are dissolved in 1-10 parts of water and obtain OK a karaoke club glue solution, soybean protein aqueous solution, amidin and red respectively
Bent haematochrome aqueous solution；
0.1-0.5 parts of marinated pork, pepper powder, cinnamomi cortex pulveratus are added according to parts by weight in cutmixer successively for step 4
0.1-0.5 parts, 1-5 parts of garlic, OK a karaoke club glue solution, soybean protein aqueous solution, amidin, monascorubin aqueous solution,
20-50 parts of trash ice, cut mix after obtain sausage filling；
Sausage filling is added in casing by step 5 by sausage filler, is a sausage per 10-15cm, obtains semi-finished product perfume
Intestines；
Semi-finished product sausage is carried out the boiling 40-60min at 70-90 DEG C by step 6, and 20-40 DEG C is toasted at 60-75 DEG C,
At 40-60 DEG C after sootiness 130-160min, 10-24h coolings are carried out, makes intestines body core temperature up to≤5-15 DEG C, obtains finished product
Sausage.
In another embodiment, the boiling temperature of semi-finished product sausage is 80 DEG C, time 50min in step 6, baking temperature
It it is 68 DEG C, baking time 30min, sootiness temperature is 50 DEG C, time 150min, and cooling time, 12h, was cooled in intestines body
Heart temperature is 10 DEG C, obtains finished product sausage.
In another embodiment, edible mushroom fourth carries out boiling under the conditions of 80-100 DEG C of temperature, and the boiling time is 3-
10min。
In another embodiment, edible mushroom fourth stir-fries under the conditions of 80-120 DEG C of temperature, and the stir-frying time is 2-9min.
In the present invention, main raw material(s) mentioned above has the advantages that traditional raw material does not have and performance, ties below
The performance for closing main raw material(s) is described in detail.
Edible mushroom is a kind of food for integrating food, medicine, their bacterial contexts are plump, quality is tender and crisp, appearance is milky white, is a kind of
Outstanding fat substitute.Edible mushroom alternative fats are added in sausage, can be improved protein in sausage, carbohydrate,
The content of the minerals such as vitamin, calcium, magnesium, copper, zinc reduces fat content, immune function of human body can be improved after edible, to people
Body has the effects that anticancer, reducing blood lipid, ease constipation and beauty.
Embodiment 1
The pork sausage of edible mushroom alternative fats in the present embodiment is made of the raw material of following parts by weight：
100 parts of pork, 10 parts of Pleurotus eryngii, 1 part of salt, 1 part of sugar, 1 part of monosodium glutamate, 0.1-0.5 parts of pepper powder, 0.1 part of cinnamomi cortex pulveratus,
1 part of garlic, 1 part of carragheen, 1 part of soybean protein, 5 parts of starch, 0.01 part of monascorubin, 20 parts of water.
Preparation method is as follows：
Step 1, according to parts by weight by 100 parts of pieces for being cut into 2cm thickness of pork, be added 1 part of salt, 1 part of sugar, 1 part of monosodium glutamate,
Under the conditions of temperature is 1 DEG C, 20h is pickled, obtains marinated pork；
Step 2 dices Pleurotus eryngii according to parts by weight, length of side 1cm, under the conditions of temperature is 160 DEG C, carries out fried
1min；
Step 3, according to parts by weight by 1 part of carragheen, 1 part of soybean protein, 5 parts of starch, 0.01 part point of monascorubin
It is not dissolved in 1 part of water and obtains OK a karaoke club glue solution, soybean protein aqueous solution, amidin and monascorubin aqueous solution；
0.1 part of marinated pork, pepper powder, cinnamomi cortex pulveratus 0.1 are added according to parts by weight in cutmixer successively for step 4
Part, 1 part of garlic, OK a karaoke club glue solution, soybean protein aqueous solution, amidin, monascorubin aqueous solution, 20 parts of trash ice,
Cut mix after obtain sausage filling；
Sausage filling is added in casing by step 5 by sausage filler, is a sausage per 10cm, is obtained semi-finished product sausage；
Semi-finished product sausage is carried out the boiling 40min at 70 DEG C by step 6,20 DEG C is toasted at 60 DEG C, the sootiness at 40 DEG C
After 130min, 10h coolings are carried out, so that intestines body core temperature is reached 5 DEG C, obtains finished product sausage.
In the present embodiment, processing is crushed to garlic.
Embodiment 2
The pork sausage of edible mushroom alternative fats in the present embodiment is made of the raw material of following parts by weight：
100 parts of pork, 40 parts of Pleurotus eryngii, 5 parts of salt, 5 parts of sugar, 5 parts of monosodium glutamate, 0.5 part of pepper powder, 0.5 part of cinnamomi cortex pulveratus, garlic
5 parts, 5 parts of carragheen, 7 parts of soybean protein, 10 parts of starch, 0.02 part of monascorubin, 50 parts of water.
Production method is as follows
Step 1, according to parts by weight by 100 parts of pieces for being cut into 3cm thickness of pork, be added 5 parts of salt, 5 parts of sugar, 5 parts of monosodium glutamate,
Under the conditions of temperature is 6 DEG C, 30h is pickled, obtains marinated pork；
Step 2 dices Pleurotus eryngii according to parts by weight, length of side 2cm, under the conditions of temperature is 120 DEG C, stir-fries
5min；
Step 3, according to parts by weight by 5 parts of carragheen, 7 parts of soybean protein, 10 parts of starch, 0.02 part point of monascorubin
It is not dissolved in 10 parts of water and obtains OK a karaoke club glue solution, soybean protein aqueous solution, amidin and monascorubin aqueous solution；
0.5 part of marinated pork, pepper powder, cinnamomi cortex pulveratus 0.5 are added according to parts by weight in cutmixer successively for step 4
Part, 5 parts of garlic, OK a karaoke club glue solution, soybean protein aqueous solution, amidin, monascorubin aqueous solution, 50 parts of trash ice,
Cut mix after obtain sausage filling；
Sausage filling is added in casing by step 5 by sausage filler, is a sausage per 15cm, is obtained semi-finished product sausage；
Semi-finished product sausage is carried out the boiling 60min at 90 DEG C by step 6,40 DEG C is toasted at 75 DEG C, the sootiness at 60 DEG C
It after 160min, is cooled down for 24 hours, intestines body core temperature is made to reach 15 DEG C, obtain finished product sausage.
Embodiment 3
The pork sausage of edible mushroom alternative fats in the present embodiment is made of the raw material of following parts by weight：
Pork, Pleurotus eryngii, salt, sugar, monosodium glutamate part, pepper powder, cinnamomi cortex pulveratus, garlic, carragheen, soybean protein, starch, red yeast rice
Haematochrome, water；
Wherein, the parts by weight content of Pleurotus eryngii changes, the parts by weight of Pleurotus eryngii according to the number changes of contents of pork
Counting W is：
Wherein, m is 100 parts of pork parts by weight content, and ω is that the protein quality score of Pleurotus eryngii is 18%, is thus counted
The parts by weight for calculating Pleurotus eryngii are 25.8 parts.
The parts by weight of other raw material are：3 parts of salt, 3 parts of sugar, 3 parts of monosodium glutamate, 0.3 part of pepper powder, 0.3 part of cinnamomi cortex pulveratus, greatly
3 parts of garlic, 3 parts of carragheen, 4 parts of soybean protein, 8 parts of starch, 0.015 part of monascorubin, 35 parts of water.
Analysis of Nutritive Composition is carried out to sausage obtained in the present embodiment, the fat content for obtaining the sausage is 16.1%,
Protein content is 38.2%.
Production method is as follows：
Step 1, according to parts by weight by 100 parts of pieces for being cut into 2.5cm thickness of pork, be added 3 parts of salt, 3 parts of sugar, 3 parts of monosodium glutamate,
Under the conditions of temperature is 4 DEG C, 25h is pickled, obtains marinated pork；
Step 2 dices Pleurotus eryngii according to parts by weight, length of side 1.5cm, under the conditions of temperature is 100 DEG C, carries out water
Boil 3min；
Step 3, according to parts by weight by 3 parts of carragheen, 4 parts of soybean protein, 8 parts of starch, 0.015 part point of monascorubin
It is not dissolved in 5 parts of water and obtains OK a karaoke club glue solution, soybean protein aqueous solution, amidin and monascorubin aqueous solution；
0.3 part of marinated pork, pepper powder, cinnamomi cortex pulveratus 0.3 are added according to parts by weight in cutmixer successively for step 4
Part, 3 parts of garlic, OK a karaoke club glue solution, soybean protein aqueous solution, amidin, monascorubin aqueous solution, 35 parts of trash ice,
Cut mix after obtain sausage filling；
Sausage filling is added in casing by step 5 by sausage filler, is a sausage per 12cm, is obtained semi-finished product sausage；
Semi-finished product sausage is carried out the boiling 50min at 80 DEG C by step 6,30 DEG C is toasted at 68 DEG C, the sootiness at 50 DEG C
After 145min, 18h coolings are carried out, so that intestines body core temperature is reached 10 DEG C, obtains finished product sausage.
Embodiment 4
The pork sausage of edible mushroom alternative fats in the present embodiment is made of the raw material of following parts by weight：
100 parts of pork, 10 parts of Pleurotus nebrodensis, 1 part of salt, 1 part of sugar, 1 part of monosodium glutamate, 0.1-0.5 parts of pepper powder, 0.1 part of cinnamomi cortex pulveratus,
1 part of garlic, 1 part of carragheen, 1 part of soybean protein, 5 parts of starch, 0.01 part of monascorubin, 20 parts of water.
Preparation method is as follows：
Step 1, according to parts by weight by 100 parts of pieces for being cut into 2cm thickness of pork, be added 1 part of salt, 1 part of sugar, 1 part of monosodium glutamate,
Under the conditions of temperature is 1 DEG C, 20h is pickled, obtains marinated pork；
Step 2 dices Pleurotus nebrodensis according to parts by weight, length of side 1cm, under the conditions of temperature is 160 DEG C, carries out fried
1min；
Step 3, according to parts by weight by 1 part of carragheen, 1 part of soybean protein, 5 parts of starch, 0.01 part point of monascorubin
It is not dissolved in 1 part of water and obtains OK a karaoke club glue solution, soybean protein aqueous solution, amidin and monascorubin aqueous solution；
0.1 part of marinated pork, pepper powder, cinnamomi cortex pulveratus 0.1 are added according to parts by weight in cutmixer successively for step 4
Part, 1 part of garlic, OK a karaoke club glue solution, soybean protein aqueous solution, amidin, monascorubin aqueous solution, 20 parts of trash ice,
Cut mix after obtain sausage filling；
Sausage filling is added in casing by step 5 by sausage filler, is a sausage per 10cm, is obtained semi-finished product sausage；
Semi-finished product sausage is carried out the boiling 40min at 70 DEG C by step 6,20 DEG C is toasted at 60 DEG C, the sootiness at 40 DEG C
After 130min, 10h coolings are carried out, so that intestines body core temperature is reached 5 DEG C, obtains finished product sausage.
In the present embodiment, processing is crushed to garlic.
Embodiment 5
The pork sausage of edible mushroom alternative fats in the present embodiment is made of the raw material of following parts by weight：
100 parts of pork, 40 parts of Pleurotus nebrodensis, 5 parts of salt, 5 parts of sugar, 5 parts of monosodium glutamate, 0.5 part of pepper powder, 0.5 part of cinnamomi cortex pulveratus, garlic
5 parts, 5 parts of carragheen, 7 parts of soybean protein, 10 parts of starch, 0.02 part of monascorubin, 50 parts of water.
Production method is as follows
Step 1, according to parts by weight by 100 parts of pieces for being cut into 3cm thickness of pork, be added 5 parts of salt, 5 parts of sugar, 5 parts of monosodium glutamate,
Under the conditions of temperature is 6 DEG C, 30h is pickled, obtains marinated pork；
Step 2 dices Pleurotus nebrodensis according to parts by weight, length of side 2cm, under the conditions of temperature is 240 DEG C, carries out fried
5min；
Step 3, according to parts by weight by 5 parts of carragheen, 7 parts of soybean protein, 10 parts of starch, 0.02 part point of monascorubin
It is not dissolved in 10 parts of water and obtains OK a karaoke club glue solution, soybean protein aqueous solution, amidin and monascorubin aqueous solution；
0.5 part of marinated pork, pepper powder, cinnamomi cortex pulveratus 0.5 are added according to parts by weight in cutmixer successively for step 4
Part, 5 parts of garlic, OK a karaoke club glue solution, soybean protein aqueous solution, amidin, monascorubin aqueous solution, 50 parts of trash ice,
Cut mix after obtain sausage filling；
Sausage filling is added in casing by step 5 by sausage filler, is a sausage per 15cm, is obtained semi-finished product sausage；
Semi-finished product sausage is carried out the boiling 60min at 90 DEG C by step 6,40 DEG C is toasted at 75 DEG C, the sootiness at 60 DEG C
It after 160min, is cooled down for 24 hours, intestines body core temperature is made to reach 15 DEG C, obtain finished product sausage.
Embodiment 6
The pork sausage of edible mushroom alternative fats in the present embodiment is made of the raw material of following parts by weight：
Pork, Pleurotus nebrodensis, salt, sugar, monosodium glutamate part, pepper powder, cinnamomi cortex pulveratus, garlic, carragheen, soybean protein, starch, red yeast rice
Haematochrome, water；
Wherein, the parts by weight content of Pleurotus nebrodensis changes, the parts by weight of edible mushroom according to the number changes of contents of pork
Counting W is：
Wherein, m is 100 parts of pork parts by weight content, and ω is that the protein quality score of Pleurotus nebrodensis is 17.2%, thus
The parts by weight for calculating Pleurotus nebrodensis are 15.1 parts.
The parts by weight of other raw material are：3 parts of salt, 3 parts of sugar, 3 parts of monosodium glutamate, 0.3 part of pepper powder, 0.3 part of cinnamomi cortex pulveratus, greatly
3 parts of garlic, 3 parts of carragheen, 4 parts of soybean protein, 8 parts of starch, 0.015 part of monascorubin, 35 parts of water.
Production method is as follows：
Step 1, according to parts by weight by 100 parts of pieces for being cut into 2.5cm thickness of pork, be added 3 parts of salt, 3 parts of sugar, 3 parts of monosodium glutamate,
Under the conditions of temperature is 4 DEG C, 25h is pickled, obtains marinated pork；
Step 2 dices Pleurotus nebrodensis according to parts by weight, length of side 1.5cm, under the conditions of temperature is 200 DEG C, carries out oil
Fried 3min；
Step 3, according to parts by weight by 3 parts of carragheen, 4 parts of soybean protein, 8 parts of starch, 0.015 part point of monascorubin
It is not dissolved in 5 parts of water and obtains OK a karaoke club glue solution, soybean protein aqueous solution, amidin and monascorubin aqueous solution；
0.3 part of marinated pork, pepper powder, cinnamomi cortex pulveratus 0.3 are added according to parts by weight in cutmixer successively for step 4
Part, 3 parts of garlic, OK a karaoke club glue solution, soybean protein aqueous solution, amidin, monascorubin aqueous solution, 35 parts of trash ice,
Cut mix after obtain sausage filling；
Sausage filling is added in casing by step 5 by sausage filler, is a sausage per 12cm, is obtained semi-finished product sausage；
Semi-finished product sausage is carried out the boiling 50min at 80 DEG C by step 6,30 DEG C is toasted at 68 DEG C, the sootiness at 50 DEG C
After 145min, 18h coolings are carried out, so that intestines body core temperature is reached 10 DEG C, obtains finished product sausage.
Analysis of Nutritive Composition is carried out to sausage obtained in the present embodiment, the fat content for obtaining the sausage is 16.8%,
Protein content is 39.7%.
Embodiment 7
To be compared with the pork sausage of edible mushroom alternative fats of the present invention, in the present embodiment according to existing formula and
Technology prepares the pork sausage without containing edible mushroom, and sausage is made of the raw material of following parts by weight：
100 parts of pork, 3 parts of salt, 3 parts of sugar, 3 parts of monosodium glutamate, 0.3 part of pepper powder, 0.3 part of cinnamomi cortex pulveratus, 3 parts of garlic, carragheen 3
Part, 4 parts of soybean protein, 8 parts of starch, 0.015 part of monascorubin, 35 parts of water
Preparation method is as follows：
Step 1, according to parts by weight by 100 parts of pieces for being cut into 2.5cm thickness of pork, be added 3 parts of salt, 3 parts of sugar, 3 parts of monosodium glutamate,
Under the conditions of temperature is 4 DEG C, 25h is pickled, obtains marinated pork；
Step 2, according to parts by weight by 3 parts of carragheen, 4 parts of soybean protein, 8 parts of starch, 0.015 part point of monascorubin
It is not dissolved in 5 parts of water and obtains OK a karaoke club glue solution, soybean protein aqueous solution, amidin and monascorubin aqueous solution；
0.3 part of marinated pork, pepper powder, cinnamomi cortex pulveratus 0.3 are added according to parts by weight in cutmixer successively for step 3
Part, 3 parts of garlic, OK a karaoke club glue solution, soybean protein aqueous solution, amidin, monascorubin aqueous solution, 35 parts of trash ice,
Cut mix after obtain sausage filling；
Sausage filling is added in casing by step 4 by sausage filler, is a sausage per 12cm, is obtained semi-finished product sausage；
Semi-finished product sausage is carried out the boiling 50min at 80 DEG C by step 5,30 DEG C is toasted at 68 DEG C, the sootiness at 50 DEG C
After 145min, 18h coolings are carried out, so that intestines body core temperature is reached 10 DEG C, obtains finished product sausage.
For the sausage mouthfeel for verifying obtained in above-described embodiment and comparative example, progress foretastes experiment at random, finds at random
10 testers score to the mouthfeel of sausage after allowing each tester to eat 7 kinds of sausages respectively, and full marks are 100 points, system
It counts, obtains following table：
The mouthfeel marking table of table 1 tester couple, 7 kinds of sausages
By the data in table 1, it is apparent that the mouthfeel of the pork sausage of edible mushroom alternative fats in the present invention
Significantly better than the sausage mouthfeel of existing formula on the market；According to edible mushroom alternative fats obtained in embodiment 3 and embodiment 6
The mouthfeel of pork sausage according to the specific component of pork in sausage to adjust in raw material at 90 points or more it can be shown that eat
The content of bacterium is conducive to the mouthfeel for enhancing sausage, the edible bacterial content in sausage is made to reach best.
The health of the pork sausage of the edible mushroom alternative fats prepared for verification, to itself and a variety of perfume (or spice) for selling on the market
Intestines have carried out fat, protein content test, it is found that fat content is in the nutrient composition content for the sausage sold on the market
20%~40%, protein content is 15%~25%.And the fat of the pork sausage of edible mushroom alternative fats contains in the present invention
Amount is 1%~5%, and protein content is 25%~35%, and fat content is substantially reduced, and protein content increases.Clearly
It can be seen that the pork sausage of the edible mushroom alternative fats of the present invention has the characteristics of low fat high protein, more nutrient health,
Palatability is high.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and legend shown and described herein.
Claims (8)
1. a kind of pork sausage of edible mushroom alternative fats, which is characterized in that the pork sausage of the edible mushroom alternative fats by
The raw material of following parts by weight form：
100 parts of pork, 10-40 parts of edible mushroom, 1-5 parts of salt is 1-5 parts sugared, 1-5 parts of monosodium glutamate, 0.1-0.5 parts of pepper powder, cinnamomi cortex pulveratus
0.1-0.5 parts, 1-5 parts of garlic, 1-5 parts of carragheen, 1-7 parts of soybean protein, 5-10 parts of starch, monascorubin 0.01-0.02
Part, 20-50 parts of water.
2. the pork sausage of edible mushroom alternative fats according to claim 1, which is characterized in that the edible mushroom is：Apricot
Abalone mushroom, Pleurotus nebrodensis, Hericium erinaceus, White mushroom or white beech mushroom.
3. the pork sausage of edible mushroom alternative fats according to claim 2, which is characterized in that carry out powder to the garlic
Broken processing.
4. the pork sausage of the edible mushroom alternative fats according to claim 1-3 any one, which is characterized in that the food
It is made of the raw material of following parts by weight with the pork sausage of bacterium alternative fats：
100 parts of pork, 30 parts of edible mushroom, 3 parts of salt, 2 parts of sugar, 3 parts of monosodium glutamate, 0.3 part of pepper powder, 0.2 part of cinnamomi cortex pulveratus, 4 parts of garlic,
2 parts of carragheen, 5 parts of soybean protein, 7 parts of starch, 0.015 part of monascorubin, 35 parts of water.
5. a kind of preparation method of the pork sausage of edible mushroom alternative fats, which is characterized in that this approach includes the following steps：
Step 1, according to parts by weight by 100 parts of pieces for being cut into 2-3cm thickness of pork, 1-5 parts of salt, 1-5 parts sugared, monosodium glutamate 1-5 is added
Part, under the conditions of temperature is 1-6 DEG C, 20-30h is pickled, obtains marinated pork；
Step 2 dices edible mushroom according to parts by weight, boiling or stir-frying or fried；
Step 3, according to parts by weight by 1-5 parts of carragheen, 1-7 parts of soybean protein, 5-10 parts of starch, monascorubin 0.01-
0.02 part is dissolved in 1-10 parts of water and obtains OK a karaoke club glue solution, soybean protein aqueous solution, amidin and Monascus color respectively
Pigment aqueous solution；
0.1-0.5 parts of the marinated pork, pepper powder, cinnamomi cortex pulveratus are added according to parts by weight in cutmixer successively for step 4
0.1-0.5 parts, 1-5 parts of garlic, OK a karaoke club glue solution, soybean protein aqueous solution, amidin, monascorubin aqueous solution,
20-50 parts of trash ice, cut mix after obtain sausage filling；
The sausage filling is added in casing by step 5 by sausage filler, and every sausage length is 10-15cm, obtains semi-finished product
Sausage；
The semi-finished product sausage is carried out the boiling 40-60min at 70-90 DEG C by step 6, and 20- is toasted at 60-75 DEG C
40min at 40-60 DEG C after sootiness 130-160min, carries out 10-24h coolings, 5 DEG C≤intestines body core temperature is made to reach≤15 DEG C,
Obtain finished product sausage.
6. the preparation method of the pork sausage of edible mushroom alternative fats according to claim 5, which is characterized in that the step
The rapid 2 edible mushroom fourth length of side is 1-2cm；Boiled process condition is：80-100 DEG C of temperature, time 3-10min；Stir-fry technique item
Part is：80-120 DEG C of temperature, time 2-9min；Frying technological process condition is：160-240 DEG C of temperature, time 1-5min.
7. a kind of preparation method of the pork sausage of edible mushroom alternative fats according to claim 6, it is characterised in that：Institute
The boiling temperature for stating semi-finished product sausage described in step 6 is 80 DEG C, time 50min, and baking temperature is 68 DEG C, and baking time is
30min, sootiness temperature be 50 DEG C, time 150min, cooling time 12h, be cooled to intestines body core temperature be 10 DEG C, obtain
Finished product sausage.
8. a kind of preparation method of the pork sausage of edible mushroom alternative fats, which is characterized in that the edible mushroom alternative fats
Pork sausage contains following raw material：
Pork, edible mushroom, salt, sugar, monosodium glutamate part, pepper powder, cinnamomi cortex pulveratus, garlic, carragheen, soybean protein, starch, red yeast rice are red
Element, water；
Wherein, the parts by weight content of edible mushroom changes, the parts by weight W of edible mushroom according to the number changes of contents of pork
For：
Wherein, m is pork parts by weight, and ω is the protein fractions of edible mushroom；
The parts by weight content of remaining raw material and pork follows following proportionate relationship：Pork：Edible mushroom：Salt：Sugar：Monosodium glutamate part：
Pepper powder：Cinnamomi cortex pulveratus：Garlic：Carragheen：Soybean protein：Starch：Monascorubin：Water=100：10-40：1-5：1-5：1-5：
0.1-0.5：0.1-0.5：1-5：1-5：1-7：5-10：0.01-0.02：20-50.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110024971A (en) * | 2019-04-18 | 2019-07-19 | 重庆信美金进出口有限公司 | A kind of black pine sausage and preparation method thereof |
| CN113273636A (en) * | 2021-05-24 | 2021-08-20 | 北京工商大学 | Edible mushroom artificial meat sausage and preparation method thereof |
| CN113273667A (en) * | 2021-05-13 | 2021-08-20 | 北京工商大学 | Application of monascus red pigment W/O/W multiple emulsion as fat substitute in meat products |
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| KR20050062684A (en) * | 2003-12-22 | 2005-06-27 | 김종원 | Production of sausage that contained mushroom |
| CN101116514A (en) * | 2007-06-21 | 2008-02-06 | 王雪鸿 | Sausage with mixed material |
| CN104305319A (en) * | 2014-10-22 | 2015-01-28 | 石玉良 | Composite nutritive Bologna sausages and making method thereof |
| CN106923226A (en) * | 2015-12-29 | 2017-07-07 | 刘磊 | A kind of mushroom pork sausages |
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| CN1161806A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| KR20050062684A (en) * | 2003-12-22 | 2005-06-27 | 김종원 | Production of sausage that contained mushroom |
| CN101116514A (en) * | 2007-06-21 | 2008-02-06 | 王雪鸿 | Sausage with mixed material |
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| CN110024971A (en) * | 2019-04-18 | 2019-07-19 | 重庆信美金进出口有限公司 | A kind of black pine sausage and preparation method thereof |
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| CN113273636A (en) * | 2021-05-24 | 2021-08-20 | 北京工商大学 | Edible mushroom artificial meat sausage and preparation method thereof |
| CN113273636B (en) * | 2021-05-24 | 2022-05-13 | 北京工商大学 | Edible mushroom artificial meat sausage and preparation method thereof |
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