CN108887602A - A kind of pungent baked sausage processing technology - Google Patents
A kind of pungent baked sausage processing technology Download PDFInfo
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- CN108887602A CN108887602A CN201810844027.7A CN201810844027A CN108887602A CN 108887602 A CN108887602 A CN 108887602A CN 201810844027 A CN201810844027 A CN 201810844027A CN 108887602 A CN108887602 A CN 108887602A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 33
- 238000012545 processing Methods 0.000 title claims abstract description 22
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 35
- 150000002367 halogens Chemical class 0.000 claims abstract description 30
- 238000002360 preparation method Methods 0.000 claims abstract description 30
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 28
- 235000013547 stew Nutrition 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 26
- 235000015277 pork Nutrition 0.000 claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims description 34
- 239000000203 mixture Substances 0.000 claims description 31
- 241000234314 Zingiber Species 0.000 claims description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 18
- 239000003814 drug Substances 0.000 claims description 18
- 235000008397 ginger Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
- 238000001802 infusion Methods 0.000 claims description 15
- 239000008213 purified water Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 238000002525 ultrasonication Methods 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
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- 235000020679 tap water Nutrition 0.000 claims description 6
- 241000759271 Alangium Species 0.000 claims description 5
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- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 239000003390 Chinese drug Substances 0.000 claims description 5
- 239000009636 Huang Qi Substances 0.000 claims description 5
- 241001191006 Phlomoides rotata Species 0.000 claims description 5
- 241000133134 Saussurea Species 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 5
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- 241000830536 Tripterygium wilfordii Species 0.000 claims description 5
- 229960003237 betaine Drugs 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
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- 239000000706 filtrate Substances 0.000 claims description 5
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims description 5
- 125000005843 halogen group Chemical group 0.000 claims description 5
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- 108010002350 Interleukin-2 Proteins 0.000 description 2
- 108090000978 Interleukin-4 Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 210000005252 bulbus oculi Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000021590 normal diet Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000009931 pascalization Methods 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 210000002381 plasma Anatomy 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000292697 Polygonum aviculare Species 0.000 description 1
- 235000006386 Polygonum aviculare Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
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- 229920000669 heparin Polymers 0.000 description 1
- ZFGMDIBRIDKWMY-PASTXAENSA-N heparin Chemical compound CC(O)=N[C@@H]1[C@@H](O)[C@H](O)[C@@H](COS(O)(=O)=O)O[C@@H]1O[C@@H]1[C@@H](C(O)=O)O[C@@H](O[C@H]2[C@@H]([C@@H](OS(O)(=O)=O)[C@@H](O[C@@H]3[C@@H](OC(O)[C@H](OS(O)(=O)=O)[C@H]3O)C(O)=O)O[C@@H]2O)CS(O)(=O)=O)[C@H](O)[C@H]1O ZFGMDIBRIDKWMY-PASTXAENSA-N 0.000 description 1
- 229960001008 heparin sodium Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of pungent baked sausage processing technologies, belong to food processing technology field, include the following steps：（1）The pretreatment of streaky pork；（2）The preparation of halogen material；（3）Stew in soy sauce；（4）Bowel lavage；（5）Baking.The preparation method of pepperoni of the present invention is scientific and reasonable, active constituent in halogen material sufficiently leaches, the abundant degerming of streaky pork, the fresh perfume of the pepperoni of preparation is palatable, fat content is low, and sensory-acceptance is high, safe and healthy, it can be improved immunity of organisms and resistance building, there is good economic benefit and market popularization value.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of pungent baked sausage processing technology.
Background technique
Sausage is a kind of food using very ancient food production and carnivorous Techniques of preserving, by the meat of animal rub at
Strip, then pour into elongated cylinder tubular-shaped food made of casing.Sausage is with the small casing of pig or sheep（Also useful big casing）It fills
The meat material for entering to mix up taste drying forms.Every 100 grams of sausage nutritional ingredients：508 kilocalories of energy, 24.1 grams of protein, fat 40.7
Gram, 11.2 grams of carbohydrate, 82 milligrams of cholesterol, 0.48 milligram of thiamine, 0.11 milligram of riboflavin, 4.4 milligrams of niacin, dimension
Raw E1.05 milligrams of element, 14 milligrams of calcium, 198 milligrams of phosphorus, 453 milligrams of potassium, 2309.2 milligrams of sodium, 52 milligrams of magnesium, 5.8 milligrams of iron, zinc
7.61 milligrams, 8.77 microgram of selenium, 0.31 milligram of copper, 0.36 milligram of manganese.
Traditional pepperoni acute high-fat, high heat and perishable disadvantage thoroughly, and many businessmans are in order to guarantee perfume (or spice)
Good color and mouthfeel is presented in intestines, and chemical reagent is usually added, and improves the organoleptic quality of sausage such as nitrite, however this
A little chemical addition agent times human bodies are edible, seriously threaten the health of human body.And the nutritive value of existing sausage is limited only to
The nutritional ingredient of meat products itself, and its more nutritive value and health value are not assigned.
Summary of the invention
The purpose of the present invention is being directed to existing problem, a kind of pungent baked sausage processing technology is provided.Pungent of the present invention
The preparation method of sausage is scientific and reasonable, and the active constituent in halogen material sufficiently leaches, the abundant degerming of streaky pork, the pepperoni of preparation
Fresh perfume is palatable, and fat content is low, and sensory-acceptance is high, safe and healthy, can be improved immunity of organisms and resistance building, has
Good economic benefit and market popularization value.
The present invention is achieved by the following technical solutions：
A kind of pungent baked sausage processing technology, includes the following steps：
（1）The pretreatment of streaky pork：Fresh streaky pork is placed under tap water and is cleaned, is subsequently placed in meat grinder and carries out
It blends, then obtained meat mincing is placed in ginger decoction and are impregnated, taken out after immersion 2-3h spare；
（2）The preparation of halogen material：
A. 10-14 parts of capsicum, 9-11 parts of the Chinese prickly ash, 16-18 parts of edible salt, 13-17 parts of white sugar, monosodium glutamate 1- of corresponding parts by weight are weighed
3 parts, modified Chinese medicine 20-28 part are collectively disposed in Microfluidizer and are handled, and taking-up mixture A is standby after handling 20-30min
With；
B. it is 1 that the mixture A obtained in a and white wine, which will be operated, according to weight ratio：2.6-3.2 is added in agitator tank, side heating
Side is stirred, and the temperature control in agitator tank is 78-88 DEG C, is taken out after stir process 45-65min, is obtained mixture B；
C. the mixture B obtained in b will be operated to be filtered, obtained filtrate is halogen material；
（3）Stew in soy sauce：By step（1）Middle meat mincing and step（2）In halogen material according to weight ratio be 1：2.5-2.9 it is placed in halogen tank,
Ultrasonication is carried out during stew in soy sauce, while negative aeroion is constantly passed through into halogen tank, stew in soy sauce 8-10h；
（4）Bowel lavage：By step（3）Meat mincing removal after middle stew in soy sauce drains, and is subsequently placed in sausage filler and carries out bowel lavage；
（5）Baking：By step（4）Obtained in bowel lavage be placed in oven and be baked, be baked 20-30min.
Further, the step（1）The preparation method of middle ginger decoction is：It according to weight ratio is 1 by ginger splices and purified water:8-
20 are added to progress infusion in pot, and the temperature control of infusion is 80-90 DEG C, the time 2-3h of infusion.
Further, the step（2）The preparation of modified Chinese medicine, includes the following steps：
1）Weigh 6.2-6.8 parts of primordial essence sesame, 4.2-4.8 parts of the orange peel, 5.5-6.5 parts of Radix Astragali, lamiophlomis rotata 2.3- of corresponding parts by weight
2.7 parts, 4.2-4.8 parts of Rhizoma Atractylodis Macrocephalae, 2.2-2.8 parts of the fleece-flower root, 4.3-4.7 parts of lanatechead saussurea herb with flower, 1.3-1.7 parts of Radix Aconiti Brachypodi (Radix Aconiti Szechenyiani), beauty
2.5-3.5 parts sub-, 3.5-4.5 parts of tripterygium wilfordii, 43-47 parts of purified water, 6.2-6.8 parts of glycine betaine, spits at 2.2-2.8 parts of alangium
20 3.5-4.5 parts of temperature, which is collectively disposed in extra-high tension unit, to be handled, and the time of processing is 21-25min, is pressed in treatment process
Power control is 220-280MPa, and temperature control is 52-58 DEG C；
2）1 will be operated）In Traditional Chinese drug mixture take out after filter to obtain filter residue, then filter residue is placed in baking oven and is dried, dry
Temperature control in case is 57-63 DEG C, dry to constant weight.
Further, the step（2）Pressure control in middle operation a in Microfluidizer is 140-150MPa.
Further, the step（3）The frequency of middle ultrasonic wave is 50-60kHz.
Further, the step（5）Temperature control in middle oven is 240-260 DEG C.
The present invention has the following advantages that compared with prior art：
The present invention provides a kind of preparation methods of pepperoni, fresh streaky pork are placed under tap water carry out clearly first
It washes, removes the grieshoch of streaky pork surface, it is broken that the streaky pork rinsed well is then stirred into meat, is convenient for subsequent operation, then by meat
Broken be placed in ginger decoction is impregnated, and the existing sterilization method for raw meat is mainly that raw meat is carried out ultraviolet irradiation to play
The effect of sterilization, however long period（20min）Ultraviolet irradiation, although the microorganism for being attached to meat surface can be killed,
It is that prolonged exposure can make meat generation irradiation smelly, also can not just extends its freshness date, and the present invention impregnates meat mincing using ginger decoction,
The mouthfeel of meat can not only be improved, moreover it is possible to play the role of sterilization, its color can be kept well, mitigate and eliminate ultraviolet irradiation
To bad smell caused by meat；And then meat mincing are placed in halogen material and carry out stew in soy sauce, in the preparation process of halogen material, with peppery
Green pepper, Chinese prickly ash, edible salt, white sugar, monosodium glutamate are conventional perfumes ingredient, improve the mouthfeel of sausage, and modified Chinese medicine is added in halogen material, is led to
Traditional Chinese medicine ingredients are crossed to improve the health value of food, are very common a kind of modes now, but due in Chinese medicine it is effective at
Dividing can not be dissolved out completely by conventional leaching mode, also result in the waste of resource, prepared food its health effect
Also very undesirable, Chinese medicine is mixed and is placed in extra-high tension unit by the present invention, by high hydrostatic pressure and surfactant betaines,
The synergistic effect of polysorbas20 changes structure, physicochemical property, macroscopic property and the rheological equationm of state of active constituent in Chinese medicine, cell
The permeability of film and cell wall increases, and effective component sufficiently leaches, and is immunized since the traditional Chinese medicine ingredients of addition all have to improve substantially
The effect of power, the active constituent of delivery effect under the action of high hydrostatic pressure, be combined with each other because similar mix, enhance its guarantor
Strong effect, and then assign the function that sausage improves immunity；During stew in soy sauce, carry out ultrasonication, ultrasonic wave in addition to
Stew in soy sauce efficiency can be improved, most importantly ultrasonic wave can destroy the subcell structure of fat, and grease quick release makes preparation
Sausage fat content is low；It is constantly passed through negative aeroion during stew in soy sauce, during stew in soy sauce, some pungent gas can be generated
Taste influences the mouthfeel of sausage, and negative aeroion attaches to meat mincing surface, can play improvement prevention respiratory disease, improve and sleep
The effect sleeping, is anti-oxidant, anti-aging, removing interior free yl, reducing blood viscosity；Bowel lavage, halogen material of the invention are carried out again
It is the brine by being obtained by filtration, so the organoleptic quality of meat is very good during bowel lavage, there is no Chinese medicine, Chinese prickly ashes etc.
The phenomenon being rolled in meat substantially increases the appetite of people, tastes easily；It is finally toasted, is baked into oven is crossed, meat
Matter crisp-fried is tasty and refreshing, attractive color.
The preparation method of pepperoni of the present invention is scientific and reasonable, and the active constituent in halogen material sufficiently leaches, and streaky pork is abundant
Degerming, the fresh perfume of the pepperoni of preparation is palatable, and fat content is low, and sensory-acceptance is high, safe and healthy, can be improved immunity of organism
Power and resistance building have good economic benefit and market popularization value.
Specific embodiment
Embodiment 1
A kind of pungent baked sausage processing technology, includes the following steps：
（1）The pretreatment of streaky pork：Fresh streaky pork is placed under tap water and is cleaned, is subsequently placed in meat grinder and carries out
It blends, then obtained meat mincing is placed in ginger decoction and are impregnated, taken out after immersion 2h spare；
（2）The preparation of halogen material：
A. 10 parts of capsicum, 9 parts of the Chinese prickly ash, 16 parts of edible salt, 13 parts of white sugar, 1 part of monosodium glutamate, modified Chinese medicine 20 of corresponding parts by weight are weighed
Part, which is collectively disposed in Microfluidizer, to be handled, and taking-up mixture A is spare after handling 20min；
B. it is 1 that the mixture A obtained in a and white wine, which will be operated, according to weight ratio：2.6 are added in agitator tank, stir in heating
It mixes, the temperature control in agitator tank is 78 DEG C, takes out after stir process 45min, obtains mixture B；
C. the mixture B obtained in b will be operated to be filtered, obtained filtrate is halogen material；
（3）Stew in soy sauce：By step（1）Middle meat mincing and step（2）In halogen material according to weight ratio be 1：2.5 are placed in halogen tank, stew in soy sauce
During carry out ultrasonication, while negative aeroion is constantly passed through into halogen tank, stew in soy sauce 8h；
（4）Bowel lavage：By step（3）Meat mincing removal after middle stew in soy sauce drains, and is subsequently placed in sausage filler and carries out bowel lavage；
（5）Baking：By step（4）Obtained in bowel lavage be placed in oven and be baked, be baked 20min.
Further, the step（1）The preparation method of middle ginger decoction is：It according to weight ratio is 1 by ginger splices and purified water:8
It is added in pot and carries out infusion, the temperature control of infusion is 80 DEG C, the time 2h of infusion.
Further, the step（2）The preparation of modified Chinese medicine, includes the following steps：
1）Weigh 6.2 parts of the primordial essence sesames of corresponding parts by weight, 4.2 parts of orange peel, 5.5 parts of Radix Astragali, 2.3 parts of lamiophlomis rotata, 4.2 parts of Rhizoma Atractylodis Macrocephalae,
2.8 parts of the fleece-flower root, 4.7 parts of lanatechead saussurea herb with flower, 1.7 parts of Radix Aconiti Brachypodi (Radix Aconiti Szechenyiani), 3.5 parts of henbane seed, 4.5 parts of tripterygium wilfordii, 2.8 parts of alangium,
47 parts of purified water, 6.8 parts of glycine betaine, 4.5 parts of polysorbas20 be collectively disposed in extra-high tension unit and handled, the time of processing is
21min, pressure control is 220MPa in treatment process, and temperature control is 52 DEG C；
2）1 will be operated）In Traditional Chinese drug mixture take out after filter to obtain filter residue, then filter residue is placed in baking oven and is dried, dry
Temperature control in case is 57 DEG C, dry to constant weight.
Further, the step（2）Pressure control in middle operation a in Microfluidizer is 140MPa.
Further, the step（3）The frequency of middle ultrasonic wave is 50kHz.
Further, the step（5）Temperature control in middle oven is 240 DEG C.
Embodiment 2
A kind of pungent baked sausage processing technology, includes the following steps：
（1）The pretreatment of streaky pork：Fresh streaky pork is placed under tap water and is cleaned, is subsequently placed in meat grinder and carries out
It blends, then obtained meat mincing is placed in ginger decoction and are impregnated, taken out after immersion 2.5h spare；
（2）The preparation of halogen material：
A. 12 parts of capsicum, 10 parts of the Chinese prickly ash, 17 parts of edible salt, 15 parts of white sugar, 2 parts of monosodium glutamate, modified Chinese medicine of corresponding parts by weight are weighed
24 parts are collectively disposed in Microfluidizer and are handled, and handle that take out mixture A after 25min spare；
B. it is 1 that the mixture A obtained in a and white wine, which will be operated, according to weight ratio：2.9 are added in agitator tank, stir in heating
It mixes, the temperature control in agitator tank is 83 DEG C, takes out after stir process 55min, obtains mixture B；
C. the mixture B obtained in b will be operated to be filtered, obtained filtrate is halogen material；
（3）Stew in soy sauce：By step（1）Middle meat mincing and step（2）In halogen material according to weight ratio be 1：2.7 are placed in halogen tank, stew in soy sauce
During carry out ultrasonication, while negative aeroion is constantly passed through into halogen tank, stew in soy sauce 9h；
（4）Bowel lavage：By step（3）Meat mincing removal after middle stew in soy sauce drains, and is subsequently placed in sausage filler and carries out bowel lavage；
（5）Baking：By step（4）Obtained in bowel lavage be placed in oven and be baked, be baked 25min.
Further, the step（1）The preparation method of middle ginger decoction is：It according to weight ratio is 1 by ginger splices and purified water:14
It is added in pot and carries out infusion, the temperature control of infusion is 85 DEG C, the time 2.5h of infusion.
Further, the step（2）The preparation of modified Chinese medicine, includes the following steps：
1）Weigh 6.5 parts of the primordial essence sesames of corresponding parts by weight, 4.5 parts of orange peel, 6 parts of Radix Astragali, 2.5 parts of lamiophlomis rotata, 4.5 parts of Rhizoma Atractylodis Macrocephalae, what
2.5 parts of the tuber of multiflower knotweed, 4.5 parts of lanatechead saussurea herb with flower, 1.5 parts of Radix Aconiti Brachypodi (Radix Aconiti Szechenyiani), 3 parts of henbane seed, 4 parts of tripterygium wilfordii, 2.5 parts of alangium, purified water
45 parts, 6.55 parts of glycine betaine, 4 parts of polysorbas20 be collectively disposed in extra-high tension unit and handled, the time of processing is 23min, place
Pressure control is 250MPa during reason, and temperature control is 55 DEG C；
2）1 will be operated）In Traditional Chinese drug mixture take out after filter to obtain filter residue, then filter residue is placed in baking oven and is dried, dry
Temperature control in case is 60 DEG C, dry to constant weight.
Further, the step（2）Pressure control in middle operation a in Microfluidizer is 145MPa.
Further, the step（3）The frequency of middle ultrasonic wave is 55kHz.
Further, the step（5）Temperature control in middle oven is 250 DEG C.
Embodiment 3
A kind of pungent baked sausage processing technology, includes the following steps：
（1）The pretreatment of streaky pork：Fresh streaky pork is placed under tap water and is cleaned, is subsequently placed in meat grinder and carries out
It blends, then obtained meat mincing is placed in ginger decoction and are impregnated, taken out after immersion 3h spare；
（2）The preparation of halogen material：
A. 14 parts of capsicum, 11 parts of the Chinese prickly ash, 18 parts of edible salt, 17 parts of white sugar, 3 parts of monosodium glutamate, modified Chinese medicine of corresponding parts by weight are weighed
28 parts are collectively disposed in Microfluidizer and are handled, and handle that take out mixture A after 30min spare；
B. it is 1 that the mixture A obtained in a and white wine, which will be operated, according to weight ratio：3.2 are added in agitator tank, stir in heating
It mixes, the temperature control in agitator tank is 88 DEG C, takes out after stir process 65min, obtains mixture B；
C. the mixture B obtained in b will be operated to be filtered, obtained filtrate is halogen material；
（3）Stew in soy sauce：By step（1）Middle meat mincing and step（2）In halogen material according to weight ratio be 1：2.9 are placed in halogen tank, stew in soy sauce
During carry out ultrasonication, while negative aeroion is constantly passed through into halogen tank, stew in soy sauce 10h；
（4）Bowel lavage：By step（3）Meat mincing removal after middle stew in soy sauce drains, and is subsequently placed in sausage filler and carries out bowel lavage；
（5）Baking：By step（4）Obtained in bowel lavage be placed in oven and be baked, be baked 30min.
Further, the step（1）The preparation method of middle ginger decoction is：It according to weight ratio is 1 by ginger splices and purified water:
20 are added to progress infusion in pot, and the temperature control of infusion is 90 DEG C, the time 3h of infusion.
Further, the step（2）The preparation of modified Chinese medicine, includes the following steps：
1）Weigh 6.8 parts of the primordial essence sesames of corresponding parts by weight, 4.8 parts of orange peel, 6.5 parts of Radix Astragali, 2.7 parts of lamiophlomis rotata, 4.8 parts of Rhizoma Atractylodis Macrocephalae,
2.8 parts of the fleece-flower root, 4.7 parts of lanatechead saussurea herb with flower, 1.7 parts of Radix Aconiti Brachypodi (Radix Aconiti Szechenyiani), 3.5 parts of henbane seed, 4.5 parts of tripterygium wilfordii, 2.8 parts of alangium,
47 parts of purified water, 6.8 parts of glycine betaine, 4.5 parts of polysorbas20 be collectively disposed in extra-high tension unit and handled, the time of processing is
25min, pressure control is 280MPa in treatment process, and temperature control is 58 DEG C；
2）1 will be operated）In Traditional Chinese drug mixture take out after filter to obtain filter residue, then filter residue is placed in baking oven and is dried, dry
Temperature control in case is 63 DEG C, dry to constant weight.
Further, the step（2）Pressure control in middle operation a in Microfluidizer is 150MPa.
Further, the step（3）The frequency of middle ultrasonic wave is 60kHz.
Further, the step（5）Temperature control in middle oven is 260 DEG C.
Comparative example 1
This comparative example 1 compared with Example 2, saves step（1）Ginger decoction in the pretreatment of streaky pork impregnates, in addition to this
Method and step is all the same.
Comparative example 2
This comparative example 2 compared with Example 2, saves step（2）Modification Chinese medicine in the preparation of halogen material, method in addition to this
Step is all the same.
Comparative example 3
This comparative example 3 compared with Example 2, saves step（3）Ultrasonication in stew in soy sauce, method and step in addition to this
It is all the same.
Comparative example 4
This comparative example 4 compared with Example 2, saves step（3）Negative aeroion in stew in soy sauce, method and step in addition to this
It is all the same.
Control group
Application No. is a kind of preparation methods of Luchuan pork sausage disclosed in 201710044898.6.
In order to compare effect of the present invention, the present invention buys 80 from Wuhan University's animal experimental center, and constitution size is intimate
The SPF grade male mice of 8 week old of completely the same health carries out stomach-filling experiment, specially：
（1）The foundation of model：By the SPF bought grade male mice SPF grades of animal houses adapt to feed after a week, by they with
Machine part is at 8 groups, and every group of 10 mouse, wherein having 1 group for blank control group, 1 group model group, remaining 6 groups are experimental group, same to batten
Part adapts to after feeding 1 week, except the CTX [40mg/ (kg.d)] of the equal stomach-filling 0.6mL of remaining each group mouse of blank control group, blank pair
According to group to isometric physiological saline, administration time is every morning 9:00-9:30, administration 3 weeks after, every group randomly select it is 2 small
Mouse is put to death, and eyeball takes blood, prepares blood plasma, and the measurement of IL-2 and IL-4 is carried out according to kit specification method, and correlation data is true
Fixed modeling is completed, all mouse normal diet drinking-water during modeling；
（2）Stomach-filling experiment：After modeling successfully, part do not use embodiment 2, comparative example 1, comparative example 2, comparative example 3,
The preparation method of the sausage of comparative example 4 and control group prepares sausage, carries out stomach-filling, blank pair to 6 groups of experimental mices
Isometric physiological saline is given according to group mouse and model group mouse and carries out stomach-filling, after stomach-filling 8 weeks, puts to death mouse, after fasting 12h
Mouse is put to death, eyeball takes blood to be placed in the centrifuge tube containing 1% heparin sodium, and 4 DEG C, 5000rpm is centrifuged 15min, collects blood plasma, presses
The measurement that IL-2 and IL-4 is carried out according to kit specification method, all mouse normal diet drinking-water during experiment.
Specific experiment correlation data is as shown in table 1 below：
Table 1
The preparation method of pepperoni of the present invention is scientific and reasonable it can be seen from upper table 1, and the active constituent in halogen material sufficiently soaks
Out, the abundant degerming of streaky pork, the fresh perfume of the pepperoni of preparation is palatable, and fat content is low, and sensory-acceptance is high, safe and healthy, energy
Immunity of organisms and resistance building are enough improved, there is good economic benefit and market popularization value.
Claims (6)
1. a kind of pungent baked sausage processing technology, which is characterized in that include the following steps：
（1）The pretreatment of streaky pork：Fresh streaky pork is placed under tap water and is cleaned, is subsequently placed in meat grinder and carries out
It blends, then obtained meat mincing is placed in ginger decoction and are impregnated, taken out after immersion 2-3h spare；
（2）The preparation of halogen material：
A. 10-14 parts of capsicum, 9-11 parts of the Chinese prickly ash, 16-18 parts of edible salt, 13-17 parts of white sugar, monosodium glutamate of corresponding parts by weight are weighed
1-3 parts, modified Chinese medicine 20-28 part are collectively disposed in Microfluidizer and are handled, and handle taking-up mixture A after 20-30min
It is spare；
B. it is 1 that the mixture A obtained in a and white wine, which will be operated, according to weight ratio：2.6-3.2 is added in agitator tank, side heating
Side is stirred, and the temperature control in agitator tank is 78-88 DEG C, is taken out after stir process 45-65min, is obtained mixture B；
C. the mixture B obtained in b will be operated to be filtered, obtained filtrate is halogen material；
（3）Stew in soy sauce：By step（1）Middle meat mincing and step（2）In halogen material according to weight ratio be 1：2.5-2.9 it is placed in halogen tank,
Ultrasonication is carried out during stew in soy sauce, while negative aeroion is constantly passed through into halogen tank, stew in soy sauce 8-10h；
（4）Bowel lavage：By step（3）Meat mincing removal after middle stew in soy sauce drains, and is subsequently placed in sausage filler and carries out bowel lavage；
（5）Baking：By step（4）Obtained in bowel lavage be placed in oven and be baked, be baked 20-30min.
2. a kind of pungent baked sausage processing technology according to claim 1, which is characterized in that the step（1）Middle ginger decoction
Preparation method is：It according to weight ratio is 1 by ginger splices and purified water:8-20, which is added in pot, carries out infusion, the temperature control of infusion
It is 80-90 DEG C, the time 2-3h of infusion.
3. a kind of pungent baked sausage processing technology according to claim 1, which is characterized in that the step（2）Modified Chinese medicine
Preparation, include the following steps：
1）Weigh 6.2-6.8 parts of primordial essence sesame, 4.2-4.8 parts of the orange peel, 5.5-6.5 parts of Radix Astragali, lamiophlomis rotata 2.3- of corresponding parts by weight
2.7 parts, 4.2-4.8 parts of Rhizoma Atractylodis Macrocephalae, 2.2-2.8 parts of the fleece-flower root, 4.3-4.7 parts of lanatechead saussurea herb with flower, 1.3-1.7 parts of Radix Aconiti Brachypodi (Radix Aconiti Szechenyiani), beauty
2.5-3.5 parts sub-, 3.5-4.5 parts of tripterygium wilfordii, 43-47 parts of purified water, 6.2-6.8 parts of glycine betaine, spits at 2.2-2.8 parts of alangium
20 3.5-4.5 parts of temperature, which is collectively disposed in extra-high tension unit, to be handled, and the time of processing is 21-25min, is pressed in treatment process
Power control is 220-280MPa, and temperature control is 52-58 DEG C；
2）1 will be operated）In Traditional Chinese drug mixture take out after filter to obtain filter residue, then filter residue is placed in baking oven and is dried, dry
Temperature control in case is 57-63 DEG C, dry to constant weight.
4. a kind of pungent baked sausage processing technology according to claim 1, which is characterized in that the step（2）In middle operation a
Pressure control in Microfluidizer is 140-150MPa.
5. a kind of pungent baked sausage processing technology according to claim 1, which is characterized in that the step（3）Middle ultrasonic wave
Frequency be 50-60kHz.
6. a kind of pungent baked sausage processing technology according to claim 1, which is characterized in that the step（5）In middle oven
Temperature control be 240-260 DEG C.
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