CN110179112A - A kind of matsutake Guangdong style sausage and preparation method thereof - Google Patents
A kind of matsutake Guangdong style sausage and preparation method thereof Download PDFInfo
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- CN110179112A CN110179112A CN201910055535.1A CN201910055535A CN110179112A CN 110179112 A CN110179112 A CN 110179112A CN 201910055535 A CN201910055535 A CN 201910055535A CN 110179112 A CN110179112 A CN 110179112A
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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
- A23L13/40—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
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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
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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
- 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
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Abstract
The invention discloses a kind of matsutake Guangdong style sausages and preparation method thereof, wherein matsutake Guangdong style sausage, it is characterised in that by weight include following components: 700-1000 parts of lean pork, 200-500 parts of pig fat meat, 50-90 parts of matsutake, 110-145 parts of soy sauce, 100-140 parts of high spirit, 45-75 parts of white sugar, 10-30 parts of salt, 1-12 parts of Monascus color, 0.5-2.5 parts of sodium nitrite.Matsutake Guangdong style sausage of the present invention has the characteristics that long shelf-life, storage convenient transportation, nutritive value are high.It is easy to process, strong operability, it is easy to accomplish industrialized production.
Description
Technical field
The present invention relates to a kind of matsutake Guangdong style sausages, and the invention further relates to a kind of sides for preparing above-mentioned matsutake Guangdong style sausage
Method belongs to food processing field.
Background technique
Pickle cured meat product is one of Typical Representative of Traditional Chinese Meat Products, is had a long history and deep culture back
Scape is made that contribution to the development of world's meat product processing technology and processing Theory.It is cured with Cantonese in Chinese cured meat and fish meat products
Taste most has an impact, and Cantonese cured meat and fish are " the absolute leading role " of cured meat and fish in the market, the 50%-60% in Zhan Quanguo cured meat and fish market, wide again
The market ratio in east, Cantonese cured meat and fish is more up to 80% or so.According to incompletely statistics, regular cured meat and fish manufacturing enterprise, Guangdong Province is thousands of
Family, more than 100 hundred million RMB of annual value of production occupy sizable specific gravity in Guangdong Province's food industry output value.
Guangdong style sausage was about formulated before the Northern and Southern Dynasties, and the beginning sees " enema " for being loaded in Northern Wei Dynasty Important Arts for the People's Welfare, and method is spread
So far.Starch is not added in Guangdong style sausage, can store for a long time, eats after shortening, flavor is delicious, and mellow strong, aftertaste is long, more chewing
Perfume (or spice) outclass the sausage food of other countries, is one of chinese tradition Speciality Foods, enjoys great prestige at home and abroad.
But existing Guangdong style sausage is generally lower while being added in process of production by people's its nutritive value that denounces
Excessive flavoring agent and colorant, to human health.Such case strongly limits the development of Guangdong style sausage.
So existing Guangdong style sausage needs to be further improved.
Summary of the invention
Place that purpose of the invention is to overcome the shortcomings in the prior art, provides a kind of matsutake Guangdong style sausage, passes through
The additive amount of flavoring agent and colorant is reduced, current technology problem is solved with the high nutritive value of matsutake.Matsutake Cantonese
Sausage has the characteristics that long shelf-life, storage convenient transportation, nutritive value are high.
Correspondingly, another object of the present invention provides a kind of method for preparing above-mentioned matsutake Guangdong style sausage, and this method adds
Work is convenient, strong operability, it is easy to accomplish industrialized production.
For matsutake Guangdong style sausage, in order to achieve the above object, the present invention uses following scheme:
A kind of matsutake Guangdong style sausage, it is characterised in that by weight include following components:
700-1000 parts of lean pork, 200-500 parts of pig fat meat, 50-90 parts of matsutake, 110-145 parts of soy sauce, high spirit
100-140 parts, 45-75 parts of white sugar, 10-30 parts of salt, 1-12 parts of Monascus color, 0.5-2.5 parts of sodium nitrite.
By weight include following components as the improvement of matsutake Guangdong style sausage of the present invention:
800-900 parts of lean pork, 300-400 parts of pig fat meat, 60-80 parts of matsutake, 120-135 parts of soy sauce, high spirit
110-130 parts, 55-65 parts of white sugar, 15-25 parts of salt, 5-10 parts of Monascus color, 1-2 parts of sodium nitrite.
Matsutake is a kind of pure natural rare rare mushroom, is known as " king in bacterium ".The nutritive value and medicine of matsutake
It is high with being worth.Modern medicine show matsutake have improve antitumor immunity, anticancer, treatment diabetes and cardiovascular disease,
Anti-aging nursing face promotes the functions such as enteron aisle protection liver, therefore is widely used in research and development drug, health care product in the world
With the functions such as cosmetics.
Contain a large amount of natural activity polysaccharide in matsutake mushroom, the natural anti-cancer ingredient containing there are many can inhibit cancer cell living
Property, prevent cell carcinogenesis, moreover it is possible to inhibit cancer cell regeneration, there is apparent cancer-resisting.Matsutake mushroom can promote pancreas islet
Element secretion, moreover it is possible to repair impaired islet cells, blood glucose can be kept steady, play the role of preventing diabetes.Matsutake mushroom very contains
There is a large amount of unsaturated fatty acid, the rubbish in blood of human body can be removed, increases blood vessel elasticity, delay vascular ageing, moreover it is possible to dilute
Blood is released, anti-tampon generates, and protects cardiovascular and cerebrovascular, prevents cardiovascular and cerebrovascular disease.
In addition, matsutake is rich in the battalion such as lentinan, protein, amino acid, multivitamin, carbohydrate and minerals
It forms point.Fresh matsutake about moisture content 89.9%；Crude protein 17% in mushroom, pure protein 8.7%, crude fat 5.8% are soluble
Nitrogen-free total amount of compound 61.5%, crude fibre 8.6%, ash content 7.1%, in addition, also contain vitamin B1, the B2 of rich amount, dimension life
Plain C and nicotinic acid.With salubrity, beneficial stomach, analgesic, regulating qi-flowing for eliminating phlegm, expelling parasite and other effects.
Another kind as matsutake Guangdong style sausage of the present invention improves, and the lean pork is pig leg meat.
With regard to the preparation method of matsutake Guangdong style sausage, in order to achieve the above object, the present invention uses following scheme, including following
Step:
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, removal
Impurity and greasy dirt；The fritter that matsutake is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；It will be fertile
Meat particle, lean meat grain and matsutake grain are put into blender, and ingredients solution is added, stirs evenly, obtains mixture；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, the mixture in step C is then poured into casing with vacuum sausage filler
It is interior；
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
A kind of improvement of preparation method as matsutake Guangdong style sausage of the present invention, the lean pork, pig fat meat are frozen meat；
Before step A further include:
Step A1, it thaws: taking nature to spread defrosting out lean pork, pig fat meat, 20 DEG C of room temperature, thawing time is 10 to 12
Hour；
Step A2, it pre-processes: lean pork, pig fat meat is divided, in the process, remove fascia, skeleton, blood film, hemostasis, dry up
Meat；
Step A3, soaked: the frozen meat chosen being classified and is impregnated.
A kind of improvement of preparation method as matsutake Guangdong style sausage of the present invention, soaking time is 50- in step A3
70min。
A kind of improvement of preparation method as matsutake Guangdong style sausage of the present invention, meat grinder is using 6-8 millimeters in step A
Orifice plate.
30-35 DEG C of warm water lavation is used in a kind of improvement of preparation method as matsutake Guangdong style sausage of the present invention in step D
Casing inner wall.
A kind of improvement of preparation method as matsutake Guangdong style sausage of the present invention, step E mid-cut are 1 centimetre；In step G
It is washed using 50 DEG C of warm water.
A kind of improvement of preparation method as matsutake Guangdong style sausage of the present invention, in step H drying room temperature at 50-60 DEG C,
Baking time is 72 hours.
In conclusion the present invention compared with the existing technology the beneficial effect is that:
1. scientific research data show that matsutake is a kind of pure natural rare rare mushroom, it is known as " king in bacterium ".
The nutritive value and medical value of matsutake are high.Modern medicine shows to contain in matsutake mushroom containing a large amount of natural activity polysaccharide
There are many natural anti-cancer ingredients, can inhibit tumor cell viability, prevent cell carcinogenesis, moreover it is possible to inhibit cancer cell regeneration, have apparent
The effect of cancer-resisting.Matsutake mushroom can promote insulin secretion, moreover it is possible to repair impaired islet cells, blood glucose can be kept flat
Surely, play the role of preventing diabetes.Matsutake mushroom very contains a large amount of unsaturated fatty acid, can remove the rubbish in blood of human body,
Increase blood vessel elasticity, delay vascular ageing, moreover it is possible to which dilute blood, anti-tampon generate, and protect cardiovascular and cerebrovascular, prevent cardiovascular and cerebrovascular
Disease occurs.A certain amount of matsutake is added in traditional Guangdong style sausage can greatly improve the health nutrient value of sausage,
People are eliminated to a certain extent for the negative view of Guangdong style sausage.
2. present invention reduces flavoring agent and colorings simultaneously in order to meet modern for the health requirements of Guangdong style sausage
The additive amount of agent, while the present invention has the characteristics that easy to operate, long shelf-life, storage convenient transportation, nutritive value are high.
3. production method of the invention has strong operability, it is easy to accomplish the characteristics of industrialized production, mechanical batch can be used
The matsutake Guangdong style sausage for measuring production, greatly increases the production efficiency.
The invention will be further described With reference to embodiment:
Embodiment 1
A kind of matsutake Guangdong style sausage includes following components by weight:
700 parts of lean pork, 200 parts of pig fat meat, 50 parts of matsutake, 110 parts of soy sauce, 100 parts of high spirit, 45 parts of white sugar, food
10 parts of salt, 1 part of Monascus color, 0.5 part of sodium nitrite.
Embodiment 2
A kind of matsutake Guangdong style sausage includes following components by weight:
1000 parts of lean pork, 500 parts of pig fat meat, 90 parts of matsutake, 145 parts of soy sauce, 140 parts of high spirit, 75 parts of white sugar, food
30 parts of salt, 12 parts of Monascus color, 2.5 parts of sodium nitrite.
Embodiment 3
A kind of matsutake Guangdong style sausage includes following components by weight:
800 parts of lean pork, 300 parts of pig fat meat, 60 parts of matsutake, 120 parts of soy sauce, 110 parts of high spirit, 55 parts of white sugar, food
15 parts of salt, 5 parts of Monascus color, 1 part of sodium nitrite.
Embodiment 4
A kind of matsutake Guangdong style sausage includes following components by weight:
900 parts of lean pork, 400 parts of pig fat meat, 80 parts of matsutake, 135 parts of soy sauce, 130 parts of high spirit, 65 parts of white sugar, food
25 parts of salt, 10 parts of Monascus color, 2 parts of sodium nitrite.
Embodiment 5
A kind of matsutake Guangdong style sausage includes following components by weight:
850 parts of lean pork, 350 parts of pig fat meat, 70 parts of matsutake, 128 parts of soy sauce, 120 parts of high spirit, 60 parts of white sugar, food
20 parts of salt, 8 parts of Monascus color, 1.5 parts of sodium nitrite.
Matsutake Guangdong style sausage in embodiment 1-5 can be using any one of embodiment 6-10 preparation:
Embodiment 6
A kind of preparation method of matsutake Guangdong style sausage, it is characterised in that the following steps are included:
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；Wherein meat grinder uses 6-8 millimeters of orifice plate.
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, removal
Impurity and greasy dirt；The fritter that matsutake is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；It will be fertile
Meat particle, lean meat grain and matsutake grain are put into blender, and ingredients solution is added, stirs evenly, obtains mixture；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, the mixture in step C is then poured into casing with vacuum sausage filler
It is interior；Wherein with 32 DEG C of warm water lavation casing inner wall
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；Its mid-cut is 1 centimetre；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；Wherein washed using 50 DEG C of warm water.
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；Wherein for drying room temperature at 55 DEG C, baking time is 72 small
When.
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
Embodiment 7
A kind of preparation method of matsutake Guangdong style sausage, it is characterised in that the following steps are included:
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；Wherein meat grinder uses 6 millimeters of orifice plate.
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, removal
Impurity and greasy dirt；The fritter that matsutake is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；It will be fertile
Meat particle, lean meat grain and matsutake grain are put into blender, and ingredients solution is added, stirs evenly, obtains mixture；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, the mixture in step C is then poured into casing with vacuum sausage filler
It is interior；Wherein with 30 DEG C of warm water lavation casing inner wall
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；Its mid-cut is 1 centimetre；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；Wherein washed using 50 DEG C of warm water.
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；Wherein for drying room temperature at 50 DEG C, baking time is 72 small
When.
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
Embodiment 8
A kind of preparation method of matsutake Guangdong style sausage, it is characterised in that the following steps are included:
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；Wherein meat grinder uses 8 millimeters of orifice plate.
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, removal
Impurity and greasy dirt；The fritter that matsutake is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；It will be fertile
Meat particle, lean meat grain and matsutake grain are put into blender, and ingredients solution is added, stirs evenly, obtains mixture；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, the mixture in step C is then poured into casing with vacuum sausage filler
It is interior；Wherein with 35 DEG C of warm water lavation casing inner wall
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；Its mid-cut is 1 centimetre；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；Wherein washed using 50 DEG C of warm water.
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；Wherein for drying room temperature at 60 DEG C, baking time is 72 small
When.
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
Embodiment 9
A kind of preparation method of matsutake Guangdong style sausage, it is characterised in that the following steps are included:
Wherein the lean pork, pig fat meat are frozen meat；
Step A1, it thaws: taking nature to spread defrosting out lean pork, pig fat meat, 20 DEG C of room temperature, thawing time is 10 small
When；
Step A2, it pre-processes: lean pork, pig fat meat is divided, in the process, remove fascia, skeleton, blood film, hemostasis, dry up
Meat；
Step A3, soaked: the frozen meat chosen is classified and is impregnated, soaking time 50min.
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；Wherein meat grinder uses 6 millimeters of orifice plate.
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, removal
Impurity and greasy dirt；The fritter that matsutake is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；It will be fertile
Meat particle, lean meat grain and matsutake grain are put into blender, and ingredients solution is added, stirs evenly, obtains mixture；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, the mixture in step C is then poured into casing with vacuum sausage filler
It is interior；Wherein with 30 DEG C of warm water lavation casing inner wall
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；Its mid-cut is 1 centimetre；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；Wherein washed using 50 DEG C of warm water.
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；Wherein for drying room temperature at 50 DEG C, baking time is 72 small
When.
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
Embodiment 10
A kind of preparation method of matsutake Guangdong style sausage, it is characterised in that the following steps are included:
Wherein the lean pork, pig fat meat are frozen meat；
Step A1, it thaws: taking nature to spread defrosting out lean pork, pig fat meat, 20 DEG C of room temperature, thawing time is 12 small
When；
Step A2, it pre-processes: lean pork, pig fat meat is divided, in the process, remove fascia, skeleton, blood film, hemostasis, dry up
Meat；
Step A3, soaked: the frozen meat chosen is classified and is impregnated, soaking time 70min.
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；Wherein meat grinder uses 6-8 millimeters of orifice plate.
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, removal
Impurity and greasy dirt；The fritter that matsutake is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；It will be fertile
Meat particle, lean meat grain and matsutake grain are put into blender, and ingredients solution is added, stirs evenly, obtains mixture；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, the mixture in step C is then poured into casing with vacuum sausage filler
It is interior；Wherein with 34 DEG C of warm water lavation casing inner wall
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；Its mid-cut is 1 centimetre；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；Wherein washed using 50 DEG C of warm water.
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；Wherein for drying room temperature at 58 DEG C, baking time is 72 small
When.
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
Performance detection:
Determination of POV
7 matsutake Guangdong style sausage samples are extracted in segmentation, are tested according to GB 5009.227, respectively on the day of production, guarantor
Hiding is tested after 10 days, 30 days, 60 days, 90 days, and test result see the table below 1.
1 determination of POV result unit of table: g/100g
| Sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 | Sample 6 | Sample 7 | |
| Production date | 0.34 | 0.32 | 0.31 | 0.33 | 0.35 | 0.33 | 0.32 |
| 10 days | 0.36 | 0.34 | 0.33 | 0.36 | 0.37 | 0.35 | 0.35 |
| 30 days | 0.39 | 0.36 | 0.35 | 0.38 | 0.40 | 0.39 | 0.39 |
| 60 days | 0.43 | 0.39 | 0.38 | 0.40 | 0.42 | 0.41 | 0.42 |
| 90 days | 0.45 | 0.41 | 0.42 | 0.43 | 0.44 | 0.43 | 0.44 |
It can be obtained from the data in table 1,7 samples that comparison segmentation is extracted, the matsutake Guangdong style sausage of sample 1-7 is with preservation
The extension of time, peroxide value do not change significantly, stable content, and are lower than standard value≤0.5g/100g.Peroxide value
It is the embodiment that grease starts corruption, and grease deterioration is the rotten main reason of sausage, Oil stability is good, shows sausage
Quality is stablized, long shelf-life, storage endurance.
2, subjective appreciation
It chooses 25 experimenters and subjective appreciation is carried out by 2 index of table to the matsutake Guangdong style sausage of sample sets 1-7, be averaged
Point.Wherein every item rating 25 divides, and total 100 points.
2 subjective appreciation standard of table
It can be obtained from the data in table 2, the matsutake Guangdong style sausage product of sample sets 1-7 all has higher sensory evaluation scores, puts down
At 90 points or so, wherein fragrance scoring highest, is exactly that the fragrance that matsutake fragrance is mixed with bacon fragrance embodies.
Basic principles and main features and advantages of the present invention of the invention have been shown and described above.The skill of the industry
Art personnel it should be appreciated that the present invention is not limited to the above embodiments, the above embodiments and description only describe
The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and
Its equivalent thereof.
Claims (10)
1. a kind of matsutake Guangdong style sausage, it is characterised in that by weight include following components:
700-1000 parts of lean pork, 200-500 parts of pig fat meat, 50-90 parts of matsutake, 110-145 parts of soy sauce, high spirit 100-
140 parts, 45-75 parts of white sugar, 10-30 parts of salt, 1-12 parts of Monascus color, 0.5-2.5 parts of sodium nitrite.
2. a kind of matsutake Guangdong style sausage according to claim 1, it is characterised in that by weight include following components:
800-900 parts of lean pork, 300-400 parts of pig fat meat, 60-80 parts of matsutake, 120-135 parts of soy sauce, high spirit 110-130
Part, 55-65 parts of white sugar, 15-25 parts of salt, 5-10 parts of Monascus color, 1-2 parts of sodium nitrite.
3. a kind of matsutake Guangdong style sausage according to claim 1 or 2, it is characterised in that the lean pork is pig leg meat.
4. a kind of preparation method of matsutake Guangdong style sausage, it is characterised in that the following steps are included:
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, impurity is removed
And greasy dirt；The fritter that matsutake is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；By fat meat
Grain, lean meat grain and matsutake grain are put into blender, and ingredients solution is added, stirs evenly, obtains mixture；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, is then poured into the mixture in step C in casing with vacuum sausage filler；
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
5. a kind of preparation method of matsutake Guangdong style sausage according to claim 4, it is characterised in that the lean pork, pig
Fat meat is frozen meat；Before step A further include:
Step A1, it thaws: taking nature to spread defrosting out lean pork, pig fat meat, 20 DEG C of room temperature, thawing time is 10 to 12 small
When；
Step A2, it pre-processes: lean pork, pig fat meat is divided, in the process, remove fascia, skeleton, blood film, hemostasis, withered meat；
Step A3, soaked: the frozen meat chosen being classified and is impregnated.
6. a kind of preparation method of matsutake Guangdong style sausage according to claim 5, it is characterised in that when being impregnated in step A3
Between be 50-70min.
7. a kind of preparation method of matsutake Guangdong style sausage according to claim 4, it is characterised in that meat grinder is adopted in step A
With 6-8 millimeters of orifice plate.
8. a kind of preparation method of matsutake Guangdong style sausage according to claim 4, it is characterised in that use 30-35 in step D
DEG C warm water lavation casing inner wall.
9. a kind of preparation method of matsutake Guangdong style sausage according to claim 4, it is characterised in that step E mid-cut is 1
Centimetre；It is washed in step G using 50 DEG C of warm water.
10. the preparation method of matsutake Guangdong style sausage as claimed in claim 3, it is characterised in that drying room temperature is in 50- in step H
60 DEG C, baking time is 72 hours.
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