CN109452568A - A kind of sausage of the grain containing fresh fruit of vegetables and preparation method thereof - Google Patents
A kind of sausage of the grain containing fresh fruit of vegetables and preparation method thereof Download PDFInfo
- Publication number
- CN109452568A CN109452568A CN201811582879.XA CN201811582879A CN109452568A CN 109452568 A CN109452568 A CN 109452568A CN 201811582879 A CN201811582879 A CN 201811582879A CN 109452568 A CN109452568 A CN 109452568A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- fresh fruit
- sausage
- grain
- parts
- 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.)
- Pending
Links
- 235000021022 fresh fruits Nutrition 0.000 title claims abstract description 89
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 89
- 235000013580 sausages Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 49
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 40
- 239000003292 glue Substances 0.000 claims abstract description 29
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- 239000000839 emulsion Substances 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 21
- 230000002427 irreversible effect Effects 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims description 34
- 235000011194 food seasoning agent Nutrition 0.000 claims description 25
- 210000003141 lower extremity Anatomy 0.000 claims description 24
- 210000003205 muscle Anatomy 0.000 claims description 24
- 235000015277 pork Nutrition 0.000 claims description 24
- 230000003068 static effect Effects 0.000 claims description 24
- 239000001993 wax Substances 0.000 claims description 24
- 239000000796 flavoring agent Substances 0.000 claims description 21
- 239000000945 filler Substances 0.000 claims description 20
- 235000019634 flavors Nutrition 0.000 claims description 20
- 238000004108 freeze drying Methods 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 17
- 239000008107 starch Substances 0.000 claims description 17
- 235000019698 starch Nutrition 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 17
- 235000015702 Artemisia filifolia Nutrition 0.000 claims description 16
- 241001670242 Artemisia filifolia Species 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000013538 functional additive Substances 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 12
- 238000004945 emulsification Methods 0.000 claims description 12
- 238000012545 processing Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 10
- 239000005457 ice water Substances 0.000 claims description 10
- 238000005453 pelletization Methods 0.000 claims description 10
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical group [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 10
- 229920001661 Chitosan Polymers 0.000 claims description 9
- 239000004203 carnauba wax Substances 0.000 claims description 9
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 9
- -1 diglycerine fatty acid ester Chemical class 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 9
- 239000000194 fatty acid Substances 0.000 claims description 9
- 229930195729 fatty acid Natural products 0.000 claims description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 8
- 239000001879 Curdlan Substances 0.000 claims description 8
- 229920002558 Curdlan Polymers 0.000 claims description 8
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 8
- 235000019316 curdlan Nutrition 0.000 claims description 8
- 229940078035 curdlan Drugs 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 8
- 239000000661 sodium alginate Substances 0.000 claims description 8
- 235000010413 sodium alginate Nutrition 0.000 claims description 8
- 229940005550 sodium alginate Drugs 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 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 claims description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 7
- 239000003963 antioxidant agent Substances 0.000 claims description 7
- 230000003078 antioxidant effect Effects 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 230000015271 coagulation Effects 0.000 claims description 6
- 238000005345 coagulation Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 229920000573 polyethylene Polymers 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 210000002808 connective tissue Anatomy 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 210000003195 fascia Anatomy 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 235000010288 sodium nitrite Nutrition 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical group CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 229940029982 garlic powder Drugs 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 235000019710 soybean protein Nutrition 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims 2
- 230000000996 additive effect Effects 0.000 claims 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 12
- 230000035764 nutrition Effects 0.000 abstract description 9
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 15
- 239000003795 chemical substances by application Substances 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 239000002131 composite material Substances 0.000 description 5
- 238000004090 dissolution Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020234 walnut Nutrition 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
- A23L13/60—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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- 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
Abstract
The present invention relates to meat-based product fields, are related to a kind of sausage and preparation method thereof of grain containing fresh fruit of vegetables.The present invention provides a kind of new preparation process and saves together by the mouthfeel of the nutritional ingredient of fruits and vegetables, brittleness and succulence, is added among sausage, prepares the sausage that a kind of existing meat mouthfeel has fruits and vegetables mouthfeel again.The fresh fruit of vegetables grain of preparation is wrapped up one time using emulsion, is cured process for sterilizing using low temperature gradients after the irreversible glue package of reusable heat and meat stuffing mixing, is completely saved the mouthfeel and nutrition of fresh fruit of vegetables.
Description
Technical field
The present invention relates to meat-based product fields, more particularly, to a kind of sausage of grain containing fresh fruit of vegetables and its preparation side
Method.
Background technique
Fruits and vegetables are rich in vitamin, inorganic salts, biological enzyme and plant fiber, can supplement human nutrition, and have containing various
Machine acid, aromatic substance and various pigment compositions also have important meaning to the taste for reconciling people.Fruits and vegetables are risen in conjunction with sausage
Come, but be in the prior art usually to extract the nutritional ingredient in fruits and vegetables to add again, loses the mouth of fruits and vegetables in this way
Sense, or fruits and vegetables are directly added into and wherein prepare the sausage containing fruits and vegetables, but the nutrition in fruits and vegetables can be destroyed in preparation process
Ingredient loses the original brittleness of fruits and vegetables and succulence sense.
Summary of the invention
Aiming at the shortcomings in the prior art, a kind of sausage of grain containing fresh fruit of vegetables is provided.
Another object of the present invention is to provide a kind of preparation method of fresh fruit of vegetables grain.
Preparation method also to be designed to provide a kind of sausage of grain containing fresh fruit of vegetables of the invention.
In order to solve the above technical problems, the technical solution adopted by the present invention is that:
A kind of sausage of the grain containing fresh fruit of vegetables, the sausage include the component of following weight: pork hind leg muscle 60~
70 parts, 5~10 parts of pig ridge fat, 5~8 parts of fresh fruit of vegetables grain, 5~15 parts of water, basic 2~4.7 parts of seasoning, functional additive
0.2~0.9 part, 3~10 parts of filler material, 0.1~0.2 part of glutamine transaminage.
Further, the sausage further includes flavor seasoning；
Preferably, the flavor seasoning is one of Ginger P.E, chive extract and garlic P.E；
Preferably, the Ginger P.E is 0.5~1 part；The garlic P.E is 0.1~1 part；The chive extracts
Object is 0.1~1 part.
Further, the basic seasoning includes 1.0~2.0 parts of salt, sugared 0.5~5.1 part, monosodium glutamate 0.1~0.2
Part, basic 0.5~1.5 part of spice；
Preferably, the basic spice is one of garlic powder, cumin powder, white pepper powder, ginger powder or a variety of.
Further, the functional additive includes 0.001~0.005 part of preservative, 0.1~0.3 part of antioxidant, quality
0.1~0.3 part of modifying agent；
Preferably, the preservative is sodium nitrite, and the antioxidant is D-araboascorbic acid sodium, the quality improver
For composite phosphate.
Further, the filler material includes 1~5 part of starch, 1~5 part of soyabean protein powder, 0.1~0.5 part of edible glue；
Preferably, the starch is made of cornstarch and converted starch, and the protein is soybean protein isolate；
Preferably, the cornstarch is 1~2 part, and the converted starch is 1~3 part.
A kind of fresh fruit of vegetables grain, the fresh fruit of vegetables grain include the component of following weight: fresh fruit of vegetables 85~100
Part, 0.2~0.4 part of Brazil wax, list, 0.05~0.1 part and 85~100 parts of pure water of diglycerine fatty acid ester, alginic acid
1~3 part of sodium, 2~4 parts of curdlan, 0.5~1 part of tapioca, 1~3 part of sand sagebrush (Artemisia filifolia) seed fine powder, shell sodium carboxymethylcellulose 0.5
~1 part, 0.5~1 part of chitosan.
A kind of preparation method of the fresh fruit of vegetables grain, specific preparation step are as follows:
A1. fresh fruit of vegetables is weighed, disinfection pelletizing obtains that fresh fruit of vegetables grain is spare, and the fresh fruit of vegetables grain size is 3~5mm3；
A2. it takes Brazil wax to enter emulsion tank, dissolves by heating, add addition list, diglycerine fatty acid ester carries out vacuum
Emulsification cools down after being made into the emulsion molding of wax；
A3. a period of time will be extracted in the emulsion for the wax that fresh fruit of vegetables grain is prepared in step A2 in step A1, to cream
Shape liquid package fresh fruit of vegetables grain, which is placed on vibrating screen chain, to be shaken, and makes fruit and vegetable package uniformly, in certain temperature and humidity
Environment in put and allow fruit and vegetable surface wax liquor coagulation forming；
A4. take pure water, sodium alginate, curdlan, tapioca, sand sagebrush (Artemisia filifolia) seed fine powder, shell sodium carboxymethylcellulose with
And heat up and stir in chitosan being delivered to glue tank, it is vacuumized after melting, further takes out and sieve with 100 mesh sieve to obtain heat irreversible glue
Liquid；
A5. wax prepared by step A3 is wrapped up in into new fruit and vegetable and put into heat irreversible glue prepared by A4 step and extracted
For a period of time, it is subsequently placed on vibrating screen chain to shake and carries out cryogenic quick freezing drying rapidly again, it is static after freeze-drying
Dry, then Polythene Bag vacuum sealing, is stored in -18 DEG C of frozen storehouses below, spare；
A6. the alcohol washes that the fresh fruit of vegetables grain prepared in procedure of processing A5 is 75% using concentration, after sterilization i.e.
Obtain the fresh fruit of vegetables grain；
Preferably, in step A2, the heating for dissolving temperature is 92 DEG C, and the vacuum emulsification time is 8~10min, is cooled to
66~70 DEG C；
Preferably, in step A3, described extraction a period of time is 20~30s, and the vibration time is 10~15s, described
Certain temperature is 25~30 DEG C, and certain humidity is 25%~30%, and described storing a period of time is 1.5~2h；
Preferably, in step A4, the warming temperature is 60~70 DEG C, and the mixing speed is 30r/min, described to take out very
Empty vacuum degree is -0.07~-0.08Mpa, and the pumpdown time is 1~2min；
Preferably, in step A5, described extraction a period of time is 20~30s, and the vibration time is 10~15s, described
The time of freeze-drying is 30~45min, and the temperature of the freeze-drying is DEG C -40~-45 DEG C, and the static state drying time is
18~for 24 hours, the static dry temperature is 20~25 DEG C, and the static dry humidity is 30~40%.
A kind of preparation method of the sausage of the grain containing fresh fruit of vegetables, the preparation step are as follows:
S1. pork hind leg muscle and pig ridge fat are thawed in 25 DEG C of thermostatic chambers, by the pork hind leg muscle and pig ridge after defrosting
Fat carries out mowing, rejects some fascias, extravasated blood meat in connective tissue；
S2. the pork hind leg muscle and pig ridge fat that have pre-processed obtained by step S1 are put into meat grinder, using 8mm orifice plate, process
It is spare at meat particle；
S3. de-airing mixer stirring is added in the good pork hind leg muscle of process in step S2 and pig ridge fat and marinated auxiliary material and ice water
Marinated a period of time；
S4. the meat stuffing pickled the fresh fruit of vegetables grain of preparation, step S3, ice water, basic seasoning, functional additive,
Filler material, glutamine transaminage carry out vacuum and are prepared by mixing into uniform material filling；
S5. it between the S4 mixture filling prepared being placed in bowel lavage, is put into vacuum sausage filler bowel lavage and forms, bowel lavage is molding
Sausage is hung on Fumigator special-purpose vehicle；
S6. it comes out of the stove after the sausage for being hung on Fumigator being carried out boiling and drying；
S7. the sausage after coming out of the stove is cooled to room temperature, carries out cutting section processing；
S8. will be cooling in S7, the sausage after cutting section carries out packaging sterilization to get the sausage of the grain containing fresh fruit of vegetables.
Further, blender mixing time is 15~20min in the step S3, and speed is 30 revs/min, positive and negative rotation
Exchange in 5 minutes is primary, stirs under the vacuum of -0.08Mpa within last 5 minutes；Salting period be 15~for 24 hours, temperature be 0-8 DEG C；
In the step S4, mixing uses horizontal-type biaxial vacuum paddle agitator or vacuum tumbler；
In the step S4, mixing temperature is 0-4 DEG C, and vacuum degree is -0.07~-0.08Mpa when mixing.
Further, in the step S6, boiling mode is low temperature gradients cooking aging processing method, i.e., first in 55 DEG C of rings
Dry 15min in border, then the boiling 30min at 55 DEG C, then steam discharge 3min, then the boiling 30min at 78 DEG C, are adjusted to 75 for temperature
DEG C dry 30min, last steam discharge 3min come out of the stove.
Compared with prior art, beneficial effect is:
The sausage of fruit and vegetable provided by the invention is by frozen drying and recombination granulation technique, by fresh fruit of vegetables grain
It is wrapped up by hydrophobic fruit glaze agent；Fast low temperature freeze-drying molding, double wrapped are wrapped in by heat irreversible composite glue solution again
Stable hydrophobic oleophobic particle is formed, remains fruit and vegetable materials original local flavor and nutrition to the maximum extent, then make an addition to meat products
In the production of sausage, by common meat products processing process, sterilization technology is cured using low temperature gradients, and exist using enzyme preparation
Application technology in meat products, it is ensured that the nutrition loss of fruit and vegetable is reduced to minimum, completely saves the knot of its fruit and vegetable itself
Structure, brittleness and fresh succulence, have Multiple Equilibrium nutrition, look good, smell good and taste good, texture even compact, moreover it is possible to make new fruit and vegetable with
Meat perfume (or spice) perfect combination, mouthfeel bullet are crisp, fertile fourth is clearly demarcated, it is soft it is tasty and refreshing and oiliness, fruit and vegetable sense is strong, chewiness is good.
In the present invention in the preparation of fresh fruit of vegetables grain, Brazil wax can keep the freshness of food, mouthfeel, smell,
Texture and nutritive value；Sodium alginate formed gel mild condition, can to avoid sensitive drug, protein, cell and
The inactivation of enzyme isoreactivity substance；The addition of chitosan can carry out coating-film fresh-keeping as thickener and fruit glaze agent, what chitosan was formed
Film layer has permeability and water preventing ability, and barrier moisture can keep the moisture for being wrapped in interior fruit and vegetable, can also be to various gas
Body molecule increases penetration resistance, forms a kind of micro- controlled atmosphere environment；Single, diglycerine fatty acid ester has good emulsibility, energy
Several colloids are adequately merged uniformly.
Raw material sources of the present invention are abundant, simple to operate, practical, and preparing required equipment is conventional equipment,
Cost is relatively low, and strong operability is easy to large-scale production.
Specific embodiment
To facilitate the understanding of the present invention, present invention work more comprehensively, is meticulously described below in conjunction with embodiment, but this hair
Bright protection scope is not limited to embodiment in detail below.
Unless otherwise defined, all technical terms used hereinafter and the normally understood meaning of those skilled in the art
It is identical.Technical term used herein is intended merely to the purpose of description specific embodiment, it is no intended to limit of the invention
Protection scope.
Unless otherwise specified, various raw material, reagent, the instrument and equipment etc. used in the present invention can pass through city
Field is commercially available or can be prepared by existing method.
The preparation of 1 fresh fruit of vegetables grain of embodiment
A kind of preparation of fresh fruit of vegetables grain, specific steps are as follows:
A1. fresh apple is weighed, disinfection pelletizing is spare, and fruit size is 3~5mm3；
A2. it takes 0.2 part of Brazil wax to enter emulsion tank, is heated to 92 DEG C of dissolutions, adds list, diglycerine fatty acid ester
0.05 part of progress vacuum emulsification, emulsification times are 8~10min, are cooled to 66~70 DEG C after being made into the emulsion molding of wax；
A3. 20~30s is extracted in the emulsion for the good fresh fruit of vegetables grain of pelletizing in step A1 being prepared wax in step A2,
It is placed on vibrating screen chain and shakes 10~15 seconds to emulsion package fresh fruit of vegetables grain, make fruit and vegetable package uniformly, normal
25~30 DEG C of temperature puts 1.5~2h in the environment of humidity 25%~30% and allows fruit and vegetable surface wax liquor coagulation forming；
A4. take 85 parts of pure water, 1 part of sodium alginate, 2 parts of curdlan, 0.5 part of tapioca, 1 part of sand sagebrush (Artemisia filifolia) seed fine powder,
60~70 DEG C are warming up in 0.5 part of being delivered to glue tank of 0.5 part of shell sodium carboxymethylcellulose and chitosan and are stirred, stirring speed
Degree be 30r/min, vacuumized after melting, vacuum degree be -0.07~
- 0.08Mpa, pumpdown time are 1~2min, further take out and sieve with 100 mesh sieve to obtain heat irreversible glue；
A5. wax prepared by step A3 is wrapped up in new fruit and vegetable and put into heat irreversible glue prepared by A4 step and soak 20
~30s, wrap heat irreversible glue be placed on vibrating screen chain shake 10~15s after to carry out cryogenic quick freezing rapidly dry
Dry, the time of freeze-drying is 30~45min, and the temperature of freeze-drying is -40~-45 DEG C, static dry after freeze-drying,
Static drying time is 18~for 24 hours, the dry temperature of static state is 20~25 DEG C, and the dry humidity of static state is 30~40%, then
Polythene Bag vacuum sealing is stored in -18 DEG C of frozen storehouses below, spare；
A6. the alcohol washes that the fresh fruit of vegetables grain prepared in procedure of processing A5 is 75% using concentration, after sterilization i.e.
?.
The preparation of 2 fresh fruit of vegetables grain of embodiment
A kind of preparation of fresh fruit of vegetables grain, specific steps are as follows:
A1. fresh pineapple is weighed, disinfection pelletizing is spare, and fruit size is 3~5mm3；
A2. it takes 0.4 part of Brazil wax to enter emulsion tank, is heated to 92 DEG C of dissolutions, adds list, diglycerine fatty acid ester
0.1 part of progress vacuum emulsification, emulsification times are 8~10min, are cooled to 66~70 DEG C after being made into the emulsion of wax；
A3. 20~30s is extracted in the emulsion for the good fresh fruit of vegetables grain of pelletizing in step A1 being prepared wax in step A2,
It is placed on vibrating screen chain and shakes 10~15 seconds to emulsion package fresh fruit of vegetables grain, make fruit and vegetable package uniformly, normal
25~30 DEG C of temperature puts 1.5~2h in the environment of humidity 25%~30% and allows fruit and vegetable surface wax liquor coagulation forming；
A4. 100 parts of pure water, 3 parts of sodium alginate, 4 parts of curdlan, 1 part of tapioca, 3 parts of sand sagebrush (Artemisia filifolia) seed fine powder, shell are taken
60~70 DEG C are warming up in 1 part of being delivered to glue tank of 1 part of sodium carboxymethylcellulose and chitosan and is stirred, and mixing speed is
30r/min is vacuumized after melting, and vacuum degree is -0.07~-0.08Mpa, and the pumpdown time is 1~2min, is further taken out
100 meshes obtain heat irreversible glue；
A5. wax prepared by step A3 is wrapped up in new fruit and vegetable and put into heat irreversible glue prepared by A4 step and soak 20
~30s, wrap heat irreversible glue be placed on vibrating screen chain shake 10~15s after to carry out cryogenic quick freezing rapidly dry
Dry, the time of freeze-drying is 30~45min, and the temperature of freeze-drying is -40~-45 DEG C, static dry after freeze-drying,
Static drying time is 18~for 24 hours, the dry temperature of static state is 20~25 DEG C, and the dry humidity of static state is 30~40%, then
Polythene Bag vacuum sealing is stored in -18 DEG C of frozen storehouses below, spare；
A6. the alcohol washes that the fresh fruit of vegetables grain prepared in procedure of processing A5 is 75% using concentration, after sterilization i.e.
?.
The preparation of 3 fresh fruit of vegetables grain of embodiment
A kind of preparation of fresh fruit of vegetables grain, specific steps are as follows:
A1. fresh carrot is weighed, disinfection pelletizing is spare, and fruit size is 3~5mm3；
A2. it takes 0.3 part of Brazil wax to enter emulsion tank, is heated to 92 DEG C of dissolutions, adds list, diglycerine fatty acid ester
0.07 part of progress vacuum emulsification, emulsification times are 8~10min, are cooled to 66~70 DEG C after being made into the emulsion of wax；
A3. 20~30s is extracted in the emulsion for the good fresh fruit of vegetables grain of pelletizing in step A1 being prepared wax in step A2,
It is placed on vibrating screen chain and shakes 10~15 seconds to emulsion package fresh fruit of vegetables grain, make fruit and vegetable package uniformly, normal
25~30 DEG C of temperature puts 1.5~2h in the environment of humidity 25%~30% and allows fruit and vegetable surface wax liquor coagulation forming；
A4. take 100 parts of pure water, 2 parts of sodium alginate, 3 parts of curdlan, 0.7 part of tapioca, 2 parts of sand sagebrush (Artemisia filifolia) seed fine powder,
60~70 DEG C are warming up in 0.7 part of being delivered to glue tank of 0.7 part of shell sodium carboxymethylcellulose and chitosan and are stirred, stirring speed
Degree is 30r/min, is vacuumized after melting, and vacuum degree is -0.07~-0.08Mpa, and the pumpdown time is 1~2min, is further taken out
It sieves with 100 mesh sieve to obtain heat irreversible glue；
A5. wax prepared by step A3 is wrapped up in new fruit and vegetable and put into heat irreversible glue prepared by A4 step and soak 20
~30s, wrap heat irreversible glue be placed on vibrating screen chain shake 10~15s after to carry out cryogenic quick freezing rapidly dry
Dry, the time of freeze-drying is 30~45min, and the temperature of freeze-drying is -40~-45 DEG C, static dry after freeze-drying,
Static drying time is 18~for 24 hours, the dry temperature of static state is 20~25 DEG C, and the dry humidity of static state is 30~40%, and then
Polythene Bag vacuum sealing is stored in -18 DEG C of frozen storehouses below, spare；
A6. the alcohol washes that the fresh fruit of vegetables grain prepared in procedure of processing A5 is 75% using concentration, after sterilization i.e.
?.
Embodiment 4
A kind of preparation of fresh fruit of vegetables grain, specific steps are as follows:
A1. walnut kernel is weighed, disinfection pelletizing is spare, and fruit size is 3~5mm3；
A2. it takes 0.3 part of Brazil wax to enter emulsion tank, is heated to 92 DEG C of dissolutions, adds list, diglycerine fatty acid ester
0.07 part of progress vacuum emulsification, emulsification times are 8~10min, are cooled to 66~70 DEG C after being made into the emulsion of wax；
A3. 20~30s is extracted in the emulsion for the good fresh fruit of vegetables grain of pelletizing in step A1 being prepared wax in step A2,
It is placed on vibrating screen chain and shakes 10~15 seconds to emulsion package fresh fruit of vegetables grain, make fruit and vegetable package uniformly, normal
25~30 DEG C of temperature puts 1.5~2h in the environment of humidity 25%~30% and allows fruit and vegetable surface wax liquor coagulation forming；
A4. take 100 parts of pure water, 2 parts of sodium alginate, 3 parts of curdlan, 0.7 part of tapioca, 2 parts of sand sagebrush (Artemisia filifolia) seed fine powder,
60~70 DEG C are warming up in 0.7 part of being delivered to glue tank of 0.7 part of shell sodium carboxymethylcellulose and chitosan and are stirred, stirring speed
Degree is 30r/min, is vacuumized after melting, and vacuum degree is -0.07~-0.08Mpa, and the pumpdown time is 1~2min, is further taken out
It sieves with 100 mesh sieve to obtain heat irreversible glue；
A5. wax prepared by step A3 is wrapped up in new fruit and vegetable and put into heat irreversible glue prepared by A4 step and soak 20
~30s, wrap heat irreversible glue be placed on vibrating screen chain shake 10~15s after to carry out cryogenic quick freezing rapidly dry
Dry, the time of freeze-drying is 30~45min, and the temperature of freeze-drying is -40~-45 DEG C, static dry after freeze-drying,
Static drying time is 18~for 24 hours, the dry temperature of static state is 20~25 DEG C, and the dry humidity of static state is 30~40%, then
Polythene Bag vacuum sealing is stored in -18 DEG C of frozen storehouses below, spare；
A6. the alcohol washes that the fresh fruit of vegetables grain prepared in procedure of processing A5 is 75% using concentration, after sterilization i.e.
?.
Embodiment 5
A kind of preparation method of the sausage of the grain containing fresh fruit of vegetables:
The preparation reference implementation example 1 or embodiment 2 or embodiment 3 or embodiment 4 of fresh fruit of vegetables grain.
S1. pork hind leg muscle and pig ridge fat are thawed in 25 DEG C of thermostatic chambers, by the pork hind leg muscle and pig ridge after defrosting
Fat carries out mowing, rejects some fascias, extravasated blood meat in connective tissue；
S2. the pork hind leg muscle and pig ridge fat that have pre-processed obtained by step S1 are put into meat grinder, using 8mm orifice plate, process
It is spare at meat particle, wherein 65 parts of pork hind leg muscle, 7 parts of pig ridge fat；
S3. de-airing mixer stirring is added in the good pork hind leg muscle of process in step S2 and pig ridge fat and marinated auxiliary material and ice water
Marinated a period of time；
S4. the meat stuffing pickled the fresh fruit of vegetables grain of preparation, step S3, ice water, basic seasoning, functional additive,
The material filling that filler material, glutamine transaminage stir evenly in de-airing mixer；Mixing speed is 30 revs/min, positive and negative rotation 5
Minute exchange is primary, stirs under the vacuum of -0.07~-0.08Mpa within last 5 minutes, and whipping temp is 0-4 DEG C；
Wherein, 5 parts of fresh fruit of vegetables grain, 5 parts of water, basic 2 parts of seasoning, 0.2 part of functional additive, 3 parts of filler material；
In basic seasoning, 1.0 parts of salt, 0.5 part of sugar, 0.1 part of monosodium glutamate, basic 0.5 part of spice, wherein basis is fragrant
Pungent material is garlic powder；
In functional additive, 0.001 part of preservative sodium nitrite, 0.1 part of antioxidant D-araboascorbic acid sodium, quality-improving
0.1 part of agent composite phosphate；
In filler material, 1 part of starch, 5 parts of soyabean protein powder, 0.1 part of edible glue, wherein in starch, cornstarch is 1 part,
The converted starch is 3 parts；
0.1 part of glutamine transaminage；
S5. it between the S4 mixture filling prepared being placed in bowel lavage, is put into vacuum sausage filler bowel lavage and forms, bowel lavage is molding
Sausage is hung on Fumigator special-purpose vehicle；
S6. it will be hung on the sausage first dry 15min in 55 DEG C of environment, then the boiling 30min at 55 DEG C of Fumigator, then arranged
Temperature is adjusted to 75 DEG C of dry 30min by vapour 3min, then the boiling 30min at 78 DEG C, and last steam discharge 3min comes out of the stove；
S7. the sausage after coming out of the stove is cooled to room temperature, carries out cutting section processing,
S8. will be cooling in S7, the sausage after cutting section carries out packaging sterilization to get the sausage of the grain containing fresh fruit of vegetables.
Embodiment 6
A kind of preparation method of the sausage of the grain containing fresh fruit of vegetables:
The preparation reference implementation example 1 or embodiment 2 or embodiment 3 or embodiment 4 of fresh fruit of vegetables grain.
S1. pork hind leg muscle and pig ridge fat are thawed in 25 DEG C of thermostatic chambers, by the pork hind leg muscle and pig ridge after defrosting
Fat carries out mowing, rejects some fascias, extravasated blood meat in connective tissue；
S2. the pork hind leg muscle and pig ridge fat that have pre-processed obtained by step S1 are put into meat grinder, using 8mm orifice plate, process
It is spare at meat particle, wherein 70 parts of pork hind leg muscle, 5 parts of pig ridge fat；
S3. de-airing mixer stirring is added in the good pork hind leg muscle of process in step S2 and pig ridge fat and marinated auxiliary material and ice water
Marinated a period of time；
S4. the meat stuffing pickled the fresh fruit of vegetables grain of preparation, step S3, ice water, basic seasoning, functional additive,
The material filling that filler material, glutamine transaminage stir evenly in de-airing mixer；Mixing speed is 30 revs/min, positive and negative rotation 5
Minute exchange is primary, stirs under the vacuum of -0.07~-0.08Mpa within last 5 minutes, and whipping temp is 0-4 DEG C；
Wherein, 8 parts of fresh fruit of vegetables grain, 15 parts of water, basic 4.7 parts of seasoning, 0.9 part of functional additive, 10 parts of filler material；
In basic seasoning, 2.0 parts of salt, 5.1 parts of sugar, 0.2 part of monosodium glutamate, basic 1.5 parts of spice, wherein basis is fragrant
Pungent material is cumin powder；
In functional additive, 0.005 part of preservative sodium nitrite, 0.3 part of antioxidant D-araboascorbic acid sodium, quality-improving
0.3 part of agent composite phosphate；
In filler material, 5 parts of starch, 1 part of soyabean protein powder, 0.5 part of edible glue, wherein in starch, cornstarch is 2 parts,
The converted starch is 1 part；
0.2 part of glutamine transaminage；
S5. it between the S4 mixture filling prepared being placed in bowel lavage, is put into vacuum sausage filler bowel lavage and forms, bowel lavage is molding
Sausage is hung on Fumigator special-purpose vehicle；
S6. it will be hung on the sausage first dry 15min in 55 DEG C of environment, then the boiling 30min at 55 DEG C of Fumigator, then arranged
Temperature is adjusted to 75 DEG C of dry 30min by vapour 3min, then the boiling 30min at 78 DEG C, and last steam discharge 3min comes out of the stove；
S7. the sausage after coming out of the stove is cooled to room temperature, carries out cutting section processing,
S8. will be cooling in S7, the sausage after cutting section carries out packaging sterilization to get the sausage of the grain containing fresh fruit of vegetables.
Embodiment 7
A kind of preparation method of the sausage of the grain containing fresh fruit of vegetables:
The preparation reference implementation example 1 or embodiment 2 or embodiment 3 or embodiment 4 of fresh fruit of vegetables grain.
S1. pork hind leg muscle and pig ridge fat are thawed in 25 DEG C of thermostatic chambers, by the pork hind leg muscle and pig ridge after defrosting
Fat carries out mowing, rejects some fascias, extravasated blood meat in connective tissue；
S2. the pork hind leg muscle and pig ridge fat that have pre-processed obtained by step S1 are put into meat grinder, using 8mm orifice plate, process
It is spare at meat particle, wherein 60 parts of pork hind leg muscle, 10 parts of pig ridge fat；
S3. de-airing mixer stirring is added in the good pork hind leg muscle of process in step S2 and pig ridge fat and marinated auxiliary material and ice water
Marinated a period of time；
S4. the meat stuffing pickled the fresh fruit of vegetables grain of preparation, step S3, ice water, basic seasoning, functional additive,
The material filling that filler material, glutamine transaminage stir evenly in de-airing mixer；Mixing speed is 30 revs/min, positive and negative rotation 5
Minute exchange is primary, stirs under the vacuum of -0.07~-0.08Mpa within last 5 minutes, and whipping temp is 0-4 DEG C；
Wherein, 7 parts of fresh fruit of vegetables grain, 10 parts of water, basic 2.5 parts of seasoning, 0.5 part of functional additive, 6 parts of filler material；
In basic seasoning, 1.5 parts of salt, 3.5 parts of sugar, 0.2 part of monosodium glutamate, basic 1.0 parts of spice, wherein basis is fragrant
Pungent material is white pepper powder；
In functional additive, 0.003 part of preservative sodium nitrite, 0.2 part of antioxidant D-araboascorbic acid sodium, quality-improving
0.2 part of agent composite phosphate；
In filler material, 3 parts of starch, 3 parts of soyabean protein powder, 0.3 part of edible glue, wherein in starch, cornstarch is 2 parts,
The converted starch is 2 parts；
0.15 part of glutamine transaminage；
S5. it between the S4 mixture filling prepared being placed in bowel lavage, is put into vacuum sausage filler bowel lavage and forms, bowel lavage is molding
Sausage is hung on Fumigator special-purpose vehicle；
S6. it will be hung on the sausage first dry 15min in 55 DEG C of environment, then the boiling 30min at 55 DEG C of Fumigator, then arranged
Temperature is adjusted to 75 DEG C of dry 30min by vapour 3min, then the boiling 30min at 78 DEG C, and last steam discharge 3min comes out of the stove；
S7. the sausage after coming out of the stove is cooled to room temperature, carries out cutting section processing,
S8. will be cooling in S7, the sausage after cutting section carries out packaging sterilization to get the sausage of the grain containing fresh fruit of vegetables.
Embodiment 8
The preparation method reference implementation example 4 of the present embodiment, the difference is that, it is added to flavor seasoning, wherein flavor tune
Material is 0.5 part of Ginger P.E.
Embodiment 9
The preparation method reference implementation example 4 of the present embodiment, the difference is that, it is added to flavor seasoning, wherein flavor tune
Material is 1 part of Ginger P.E.
Embodiment 10
The preparation method reference implementation example 4 of the present embodiment, the difference is that, it is added to flavor seasoning, wherein flavor tune
Material is 0.1 part of garlic P.E.
Embodiment 11
The preparation method reference implementation example 4 of the present embodiment, the difference is that, it is added to flavor seasoning, wherein flavor tune
Material is 1 part of garlic P.E.
Embodiment 12
The preparation method reference implementation example 4 of the present embodiment, the difference is that, it is added to flavor seasoning, wherein flavor tune
Material is 0.1 part of chive extract.
Embodiment 13
The preparation method reference implementation example 4 of the present embodiment, the difference is that, it is added to flavor seasoning, wherein flavor tune
Material is 1 part of chive extract.
Comparative example 1
The preparation method reference implementation example 4 of this comparative example, the difference is that, fresh fruit of vegetables grain is not added.
Comparative example 2
The preparation method reference implementation example 4 of this comparative example, the difference is that, the fresh fruit of vegetables grain number of addition is 4 parts.
Comparative example 3
The preparation method reference implementation example 4 of this comparative example, the difference is that, the fresh fruit of vegetables grain number of addition is 10
Part.
Comparative example 4
The preparation reference implementation example 4 of sausage in this comparative example, the difference is that, the fresh fruit of vegetables grain of addition is changed to be added
Apple extract.
Organoleptic quality evaluation experiment and result:
The personnel for specializing in food research and development by ten carry out Blind Test, have to embodiment 5~13 and 1~3 gained of comparative example
There are color, flavor, mouthfeel, the structure progress subjective appreciation of the sausage of ferment local-flavor, gives a mark according to 100 points of systems, table 1 is sense
Official's sensory assessment standard, table 2 are each embodiment and the resulting sausage results of sensory evaluation of comparative example.
1 organoleptic quality judgment criteria of table
2 sense organ evaluation result of table
| Sample | Color | Flavor | Mouthfeel | Structure | Comprehensive score |
| Embodiment 5 | 94 | 94 | 97 | 94 | 94.75 |
| Embodiment 6 | 97 | 96 | 91 | 97 | 95.25 |
| Embodiment 7 | 95 | 94 | 94 | 96 | 94.75 |
| Embodiment 8 | 97 | 92 | 93 | 94 | 94 |
| Embodiment 9 | 97 | 98 | 90 | 97 | 95.5 |
| Embodiment 10 | 91 | 93 | 92 | 90 | 91.5 |
| Embodiment 11 | 95 | 95 | 91 | 89 | 92.5 |
| Embodiment 12 | 94 | 90 | 96 | 93 | 93.25 |
| Embodiment 13 | 96 | 91 | 95 | 94 | 94 |
| Comparative example 1 | 87 | 76 | 83 | 85 | 82.75 |
| Comparative example 2 | 85 | 78 | 84 | 80 | 81.75 |
| Comparative example 3 | 89 | 79 | 76 | 77 | 80.25 |
| Comparative example 4 | 95 | 80 | 79 | 90 | 86 |
From table 2 it can be seen that fruits and vegetables extract is added in comparative example 4 has apparent influence to the taste and flavor of sausage,
Though having taste and the part nutrition of fruits and vegetables, compared to the fruits and vegetables extract for differing greatly, and being added for real fruit and vegetable
Nutriment therein will receive a degree of destruction in the preparation process of sausage, cause unnecessary nutrition loss, this
The fresh fruit of vegetables grain that double wrapped is used in invention, is all completely saved in nutrition and mouthfeel, not only has new fresh fruit
The brittleness of vegetable, fresh succulence, and under the protection of double wrapped object, nutritional ingredient in fruit and vegetable is intact to be saved, more
Has nutritive value.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention.For those of ordinary skill in the art, may be used also on the basis of the above description
To make other variations or changes in different ways.There is no necessity and possibility to exhaust all the enbodiments.It is all this
Made any modifications, equivalent replacements, and improvements etc., should be included in the claims in the present invention within the spirit and principle of invention
Protection scope within.
Claims (10)
1. a kind of sausage of grain containing fresh fruit of vegetables, which is characterized in that the sausage includes the component of following weight: after pig
60~70 parts of das Beinfleisch, 5~10 parts of pig ridge fat, 5~8 parts of fresh fruit of vegetables grain, 5~15 parts of water, basic 2~4.7 parts of seasoning, function
0.2~0.9 part of additive, 3~10 parts of filler material, 0.1~0.2 part of glutamine transaminage.
2. the sausage of the grain containing fresh fruit of vegetables according to claim 1, which is characterized in that the sausage further includes flavor seasoning；
The flavor seasoning is one of Ginger P.E, chive extract and garlic P.E；
The Ginger P.E is 0.5~1 part；The garlic P.E is 0.1~1 part；The chive extract is 0.1~1
Part.
3. the sausage of the grain containing fresh fruit of vegetables according to claim 1, which is characterized in that the basis seasoning includes salt
1.0~2.0 parts, 0.5~5.1 part of sugar, 0.1~0.2 part of monosodium glutamate, basic 0.5~1.5 part of spice；
The basis spice is one of garlic powder, cumin powder, white pepper powder, ginger powder or a variety of.
4. the sausage of the grain containing fresh fruit of vegetables according to claim 1, which is characterized in that the functional additive includes preservative
0.001~0.005 part, 0.1~0.3 part of antioxidant, 0.1~0.3 part of quality improver；
Preferably, the preservative is sodium nitrite, and the antioxidant is D-araboascorbic acid sodium, and the quality improver is multiple
Close phosphate.
5. the sausage of the grain containing fresh fruit of vegetables according to claim 1, which is characterized in that the filler material includes starch 1~5
Part, 1~5 part of soyabean protein powder, 0.1~0.5 part of edible glue；
The starch is made of cornstarch and converted starch, and the protein is soybean protein isolate；
The cornstarch is 1~2 part, and the converted starch is 1~3 part.
6. a kind of fresh fruit of vegetables grain, which is characterized in that the fresh fruit of vegetables grain includes the component of following weight: new fresh fruit
85~100 parts of vegetable, 0.2~0.4 part of Brazil wax, single, 0.05~0.1 part of diglycerine fatty acid ester and pure water 85~100
Part, 1~3 part of sodium alginate, 2~4 parts of curdlan, 0.5~1 part of tapioca, 1~3 part of sand sagebrush (Artemisia filifolia) seed fine powder, shell carboxymethyl are fine
Tie up plain 0.5~1 part of sodium, 0.5~1 part of chitosan.
7. the preparation method of fresh fruit of vegetables grain described in a kind of claim 7, which is characterized in that specific preparation step are as follows:
A1. fresh fruit of vegetables is weighed, disinfection pelletizing obtains that fresh fruit of vegetables grain is spare, and the fresh fruit of vegetables grain size is 3~5mm3；
A2. it taking Brazil wax to enter emulsion tank, dissolves by heating, add addition list, diglycerine fatty acid ester carries out vacuum emulsification,
Cool down after being made into the emulsion of wax；
A3. a period of time will be extracted in the emulsion for the wax that fresh fruit of vegetables grain is prepared in step A2 in step A1, to emulsion
Package fresh fruit of vegetables grain, which is placed on vibrating screen chain, to be shaken, and makes fruit and vegetable package uniformly, in certain temperature and certain humidity
It is put in environment and allows fruit and vegetable surface wax liquor coagulation forming；
A4. pure water, sodium alginate, curdlan, tapioca, sand sagebrush (Artemisia filifolia) seed fine powder, shell sodium carboxymethylcellulose and shell are taken
It heats up and stirs in glycan being delivered to glue tank, vacuumized after melting, further take out and sieve with 100 mesh sieve to obtain heat irreversible glue；
A5. wax prepared by step A3 is wrapped up in into new fruit and vegetable and puts into one section of extraction in heat irreversible glue prepared by A4 step
Time is subsequently placed on vibrating screen chain and shakes again progress cryogenic quick freezing drying rapidly, static drying after freeze-drying,
Then Polythene Bag vacuum sealing is stored in -18 DEG C of frozen storehouses below, spare；
A6. the alcohol washes that the fresh fruit of vegetables grain prepared in procedure of processing A5 is 75% using concentration, up to described after sterilization
Fresh fruit of vegetables grain；
In step A2, the heating for dissolving temperature is 92 DEG C, and the vacuum emulsification time is 8 ~ 10min, is cooled to 66~70 DEG C；
In step A3, described extraction a period of time is 20 ~ 30s, and the vibration time is 10~15s, and the certain temperature is 25
~30 DEG C, certain humidity is 25%~30%, and described storing a period of time is 1.5~2h；
In step A4, the warming temperature is 60~70 DEG C, and the mixing speed is 30r/min, the vacuum degree vacuumized
For -0.07~-0.08Mpa, the pumpdown time is 1~2min；
In step A5, extraction a period of time is 20 ~ 30s, and the vibration time is 10~15s, the freeze-drying when
Between be 30~45min, the temperature of the freeze-drying is DEG C -40~-45 DEG C, and the static state drying time is 18 ~ for 24 hours, described
The dry temperature of static state is 20~25 DEG C, and the static dry humidity is 30~40%.
8. a kind of preparation method of the sausage of grain containing fresh fruit of vegetables, which is characterized in that the preparation step are as follows:
S1. pork hind leg muscle and pig ridge fat are thawed in 25 DEG C of thermostatic chambers, by after defrosting pork hind leg muscle and pig ridge fat into
Row mowing rejects some fascias, extravasated blood meat in connective tissue；
S2. the pork hind leg muscle and pig ridge fat that have pre-processed obtained by step S1 are put into meat grinder, using 8mm orifice plate, are stranding into meat
Particle is spare；
S3. it is marinated de-airing mixer stirring to be added in the good pork hind leg muscle of process in step S2 and pig ridge fat and marinated auxiliary material and ice water
For a period of time；
S4. meat stuffing, ice water, the basic seasoning, function pickled the fresh fruit of vegetables grain prepared in claim 7, step S3
Additive, filler material, glutamine transaminage carry out vacuum and are prepared by mixing into uniform material filling；
S5. it between the S4 mixture filling prepared being placed in bowel lavage, is put into vacuum sausage filler bowel lavage and forms, by the molding sausage of bowel lavage
It hangs on Fumigator special-purpose vehicle；
S6. it comes out of the stove after the sausage for being hung on Fumigator being carried out boiling and drying；
S7. the sausage after coming out of the stove is cooled to room temperature, carries out cutting section processing；
S8. will be cooling in S7, the sausage after cutting section carries out packaging sterilization to get the sausage of the grain containing fresh fruit of vegetables.
9. the preparation method of the sausage of the grain containing fresh fruit of vegetables according to claim 8, which is characterized in that
Blender mixing time is 15 ~ 20min in the step S3, and speed is 30 revs/min, and exchange in positive and negative rotation 5 minutes is primary,
It is stirred under the vacuum of -0.08Mpa within last 5 minutes；Salting period be 15 ~ for 24 hours, temperature be 0-8 DEG C；
In the step S4, mixing uses horizontal-type biaxial vacuum paddle agitator or vacuum tumbler；
In the step S4, mixing temperature is 0-4 DEG C, and vacuum degree is -0.07 ~ -0.08Mpa when mixing.
10. the preparation method of the sausage of the grain containing fresh fruit of vegetables according to claim 8, which is characterized in that in the step S6,
Boiling mode is low temperature gradients cooking aging processing method, i.e. the first dry 15min in 55 DEG C of environment, then the boiling at 55 DEG C
Temperature is adjusted to 75 DEG C of dry 30min by 30min, then steam discharge 3min, then the boiling 30min at 78 DEG C, and last steam discharge 3min goes out
Furnace.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110384214A (en) * | 2019-08-09 | 2019-10-29 | 云南大学 | A kind of method that coating method prepares ham |
| CN112655905A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Accurate nutritional meal replacement sausage and preparation method thereof |
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Application publication date: 20190312 |