CN109480208A - The production method of beans meat sausage product - Google Patents

The production method of beans meat sausage product Download PDF

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Publication number
CN109480208A
CN109480208A CN201710859042.4A CN201710859042A CN109480208A CN 109480208 A CN109480208 A CN 109480208A CN 201710859042 A CN201710859042 A CN 201710859042A CN 109480208 A CN109480208 A CN 109480208A
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CN
China
Prior art keywords
beans
meat
soybean
product
bean
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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
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CN201710859042.4A
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Chinese (zh)
Inventor
李悦
黄玉珍
刘冠
李秋林
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Individual
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Individual
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Priority to CN201710859042.4A priority Critical patent/CN109480208A/en
Publication of CN109480208A publication Critical patent/CN109480208A/en
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    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention provides a kind of production method of beans meat sausage product, affiliated food processing technology field, with one of soybean, semen sojae atricolor, green soya bean, kidney bean, red bean, mung bean or a variety of and meat raw materials Jing Cheongju choosing peeling (or not removing the peel), (can also boiling, the processing of fried flavouring) be impregnated in rinsing, it is filling that raw meat cleans the mixing tumbling of the auxiliary materials such as negative catalysis Minced Steak and soaked soybean, salt, Chinese prickly ash, starch, curing baking smoking process purification, obtains beans meat sausage product in bulk.It is vacuum-packed again, sterilizes to obtain the beans meat sausage product for being stored at room temperature 3-6 months.Not only beans, meat amino acid are complementary by the present invention, and natural nutrition, palatability is strong, aromatic flavour.And convenient, long shelf-life, it changes soybean and can only do the life of dried bean curd bean curd and mix single variety, overcome the shortcomings of in sausage that protein isolate uses excessive poor taste, and be formulated rationally, processing technology is reliable, raw material availability is high, non-environmental-pollution.

Description

The production method of beans meat sausage product
Technical field
The invention belongs to food technology fields, and in particular to the processing of beans meat sausage product.
Technical background
Jilin Province is the important grain producing region in China and commodity grain base, is known as the title in " township of soybean ", Soybean production Occupy critical positions in the agricultural production of Jilin.Promote soybean farming production development and related industry chain growth, facilitate for Beans agriculture, which increases income, finds power source steady in a long-term, provides new growth point for our province economic growth.
Soybean not merely refers to soya bean, it also includes semen sojae atricolor and green soya bean.Soybean nutritional is comprehensive, rich content, wherein protein Content it is 2 times higher than pork, be 2.5 times of egg content.The content of protein is not only high, but also high-quality.Soybean protein Amino acid composition and animal protein it is approximate, the wherein amino acid ratio that relatively human body needs, so being easy to be digested It absorbs.If soybean and meat product are arranged in pairs or groups to eat, nutrition can be compared with the nutrition of egg, milk, or even also be more than egg With the nutrition of milk.
Soybean fat also has very high nutritive value, and contains many unsaturated fatty acids in this fat, is easy by people Body is digested and assimilated.And soybean fat can prevent the absorption of animal cholesterol, so soybean is for arteriosclerotic, It is a kind of ideal nutriment.
Dietary fiber in soybean is very important to promoting good digestion and excretion solid waste to play the role of.In right amount Ground supplementary fibre element can make the food increase in enteron aisle soften, intestines peristalsis is promoted to prevent just to accelerate defecation speed Risk that is secret and reducing intestinal cancer.Meanwhile dietary fiber has apparent reduction plasma cholesterol, adjusts gastrointestinal function and insulin The functions such as level.
This project is added to soybean in beans meat sausage product, purpose seek to improve product nutritive value and Edible value.Such product yet there are no report currently on the market, and the requirement with people to food is higher and higher, to edible product Kind is also increasingly to choose carefully, we want to increase the edible type of soybean, breaks through the bottleneck in existing meat sausage product market, walks out One oneself distinguishing products road, using local beans resource abundant, break a new path diameter, and then preferably improves intake beans The channel of meat nutrition.
Soybean is less as the ratio of instant food at present.The present invention, which changes soybean, can only cook bean curd, dry bean curd, raw It mixes, steam stir-fry, single variety, the short status of freshness date.
Go out beans meat sausage product by beans intensive processing technical research, not only plant beans, animal meat amino acid are mutual It mends, nutrition complement, beans perfume (or spice) is superimposed with meat perfume (or spice) generates new fragrance and mouthfeel, and palatability is strong, and interest is strong, and convenient, Long shelf-life, changes that beans processed food (bean curd, dry bean curd, salty sauce), beans meat sausage product are excessively traditional, and kind is dull, The deficiency of not comprehensive nutrition, and be formulated rationally, processing technology is reliable, raw material availability is high, non-environmental-pollution, and overcoming excessively makes Making the bitter not fragrant poor taste of product, the cost of raw material with soybean protein isolate, high (price of soybean protein isolate is soybean valence 3-5 times of lattice, because soybean protein isolate to be processed by more than ten procedures such as peeling, degreasing, immersion, separation, drying At), meat is replaced with beans, reduces the cost of beans sausage, meets the science diet of " eat meat less and eat beans more " that people advocate, uses beans Grain processing beans meat sausage product, has no any reported in literature and product.
Summary of the invention
It is an object of the present invention to provide a kind of production methods of beans meat sausage product, overcome bean food and meat sausage product excessively Tradition, the status of kind dullness.
Raw material used in beans meat sausage product of the invention has in the beans such as soybean, semen sojae atricolor, green soya bean, kidney bean, red bean, mung bean One or more and meat raw materials, production method the following steps are included:
1, big beans Cheongju choosing peeling: removing big impurity first, then filters out bad beans, light miscellaneous, removes stone, removes magnetic material Deng.Using skinning machine, the cortex of soybean is removed.
2, soybean rinsing is impregnated: by impurity elimination peeled soybeans that step 1 obtains (can also spend stone impurity elimination not remove the peel whole grain big Beans) into the water, the impurity and silt of floating are removed in stirring.The soybean cleaned out is dipped to abundant expansion into the water, Section, which has been impregnated with no hard-core, to be advisable.(whole grain soybean removes the peel after can impregnating or does not remove the peel).Free of contamination soybeans soaking water can ingredient It uses.Isoflavones, saponin, oligosaccharide in soybeans soaking water etc. water solubility nutritional ingredient all of.Not only it had saved but also ring It protects.
3, raw meat cleaning negative catalysis Minced Steak ingredient and beans stirring tumbling are filling: being cleaned, removed after raw meat negative catalysis Impurity, Minced Steak, ingredient (10 kilograms of meat, 130 grams of salt, 30 grams of Chinese prickly ashes smashed to pieces, 80 milliliters of white wine, 30 grams of monosodium glutamate, the auxiliary materials such as starch In right amount), while according to technique 2 kilograms of the soaked soybean (can also fried flavouring processing) for obtaining step 2 is required, soybean adds Dosage can be added in ingredient according to product demand appropriate adjustment, suitable free of contamination soybeans soaking water be stirred, tumbling, It is filling.
4, curing baking sootiness: by the canned life beans sausage of step 3, making product through curing baking smoking process, Qualification is examined to obtain beans meat sausage product in bulk after product is cooling.It can be obtained through vacuum packaging, sterilization, coding, cooling, inspection again To the beans meat sausage product of long shelf-life (being stored at room temperature 3-6 months).
6, the positive effect of the present invention is: developing beans meat sausage product by soybean deep processing technology, not only beans, meat ammonia Base acid is complementary, and natural nutrition, palatability is strong, aromatic flavour.And convenient, long shelf-life, change soybean processed foods, Meat sausage product is excessively traditional, the deficiency of kind dullness, and is formulated rationally, and processing technology is reliable, raw material availability is high, without environment Pollution.
Specific embodiment
1, big beans Cheongju choosing peeling: removing big impurity first, then filters out bad beans, light miscellaneous, removes stone, removes magnetic material Deng.Using skinning machine, the cortex of soybean is removed.
2, soybean rinsing is impregnated: the impurity elimination peeled soybeans (the whole grain soybean that can also spend stone impurity elimination) that step 1 obtains are put Enter in water, stirs, remove the impurity and silt of floating.The soybean cleaned out is dipped to abundant expansion, section into the water Being impregnated with no hard-core is advisable.(whole grain soybean removes the peel after can impregnating or does not remove the peel).Free of contamination soybeans soaking water can ingredient use. Isoflavones, saponin, oligosaccharide in soybeans soaking water etc. water solubility nutritional ingredient all of.Not only it had saved but also environmentally friendly.
3, the stirring tumbling of raw meat cleaning negative catalysis Minced Steak ingredient is filling: being cleaned after raw meat negative catalysis, removes impurity, twisted Meat, ingredient (10 kilograms of meat, 130 grams of salt, 30 grams of Chinese prickly ashes smashed to pieces, 80 milliliters of white wine, 30 grams of monosodium glutamate, the right amount of auxiliary materials such as starch), 1.5 kilograms of the soaked soybean (can also fried flavouring processing) for obtaining step 2, soybean additive amount are required according to technique simultaneously Can be added in ingredient according to product demand appropriate adjustment, suitable free of contamination soybeans soaking water be stirred, tumbling, fill Dress.
4, curing baking sootiness: by the canned life beans sausage of step 3, making product through curing baking smoking process, Qualification is examined to obtain beans meat sausage product in bulk after product is cooling.It can be obtained through vacuum packaging, sterilization, coding, cooling, inspection again To the beans meat sausage product of long shelf-life (being stored at room temperature 3-6 months).

Claims (6)

1. beans raw material used in beans meat sausage product of the invention has soybean, semen sojae atricolor, green soya bean, kidney bean, red bean, one in mung bean Kind or a variety of and meat raw materials, production method include the following steps.
2. beans grain Cheongju choosing peeling: big impurity is removed first, then filters out bad beans, light miscellaneous, remove stone, remove magnetic material etc., benefit With skinning machine, the cortex of beans is removed, can not also be removed the peel.
3. beans rinses soaking cooking: the impurity elimination peeling beans that step 1 obtains (can also be spent the unpeeled whole grain of stone impurity elimination Beans) into the water, the impurity and silt of floating are removed in stirring, the beans cleaned out are dipped into the water sufficiently swollen Swollen, section, which has been impregnated with no hard-core, to be advisable (whole grain beans are removed the peel after can impregnating or do not removed the peel), and free of contamination beans soaking water can cooked beans Ingredient uses afterwards, and the water-soluble nutritional ingredient such as isoflavones, saponin, oligosaccharide in big beans soaking water was all of both Save environmental protection again.
4. raw meat cleans negative catalysis Minced Steak ingredient and beans stirring tumbling is filling: it is cleaned after raw meat negative catalysis, removes impurity, Minced Steak, (10 kilograms of meat, 130 grams of salt, 30 grams of Chinese prickly ashes smashed to pieces, 80 milliliters of white wine, 30 grams of monosodium glutamate, the auxiliary materials such as starch are suitable for ingredient Amount), while requiring according to technique 2 kilograms of the well-done beans (can also fried flavouring processing) for obtaining step 2, beans additive amount Can be added in ingredient according to product demand appropriate adjustment, suitable free of contamination beans soaking water be stirred, tumbling, fill Dress.
5. curing baking sootiness: by the raw intestines of the canned beans of step 3, curing baking sootiness, it is qualified to examine after product is cooling Beans meat sausage product in bulk is obtained, then long shelf-life can be obtained and (be stored at room temperature through vacuum packaging, sterilization, coding, cooling, inspection 3-6 months) beans beans meat sausage product.
6. the positive effect of the present invention is: going out beans sausage new product by beans intensive processing technical research, not only plant beans Class, animal meat amino acid are complementary, nutrition complement, and beans perfume (or spice) is superimposed with meat perfume (or spice) generates new fragrance and mouthfeel, and palatability is strong, entertaining Property strong and convenient, long shelf-life, change beans processed food (bean curd, dry bean curd, salty sauce), meat sausage product excessively Tradition, kind is dull, the deficiency of not comprehensive nutrition, and is formulated rationally, and processing technology is reliable, raw material availability is high, without environment Pollution overcomes the shortcomings of excessive use soybean protein isolate and makes that product is bitter, not fragrant, poor taste, cost of raw material height (soybean The price of protein isolate is 3-5 times of soybean price, because soybean protein isolate will pass through peeling, degreasing, immersion, separation, do Dry equal more than ten procedures are process), replace meat with beans, the cost of reduction beans sausage, meet that people advocate " it is more to eat meat less Eat beans " science diet, with beans process beans meat sausage product, have no any reported in literature and product.
CN201710859042.4A 2017-09-13 2017-09-13 The production method of beans meat sausage product Pending CN109480208A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710859042.4A CN109480208A (en) 2017-09-13 2017-09-13 The production method of beans meat sausage product

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Application Number Priority Date Filing Date Title
CN201710859042.4A CN109480208A (en) 2017-09-13 2017-09-13 The production method of beans meat sausage product

Publications (1)

Publication Number Publication Date
CN109480208A true CN109480208A (en) 2019-03-19

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104351835A (en) * 2014-10-09 2015-02-18 重庆市双桥区危思科技有限公司 Production method of yellow bean ham sausages
CN104705688A (en) * 2013-12-17 2015-06-17 王世华 Sausage and preparation method thereof
CN106174112A (en) * 2016-07-13 2016-12-07 南通中兴多元复合钢管有限公司 The preparation technology of sausage

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104705688A (en) * 2013-12-17 2015-06-17 王世华 Sausage and preparation method thereof
CN104351835A (en) * 2014-10-09 2015-02-18 重庆市双桥区危思科技有限公司 Production method of yellow bean ham sausages
CN106174112A (en) * 2016-07-13 2016-12-07 南通中兴多元复合钢管有限公司 The preparation technology of sausage

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Application publication date: 20190319