CN110367472A - Healthy sausage and preparation method thereof - Google Patents
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- CN110367472A CN110367472A CN201910712916.2A CN201910712916A CN110367472A CN 110367472 A CN110367472 A CN 110367472A CN 201910712916 A CN201910712916 A CN 201910712916A CN 110367472 A CN110367472 A CN 110367472A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 46
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 21
- 239000002002 slurry Substances 0.000 claims abstract description 20
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 15
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 239000011812 mixed powder Substances 0.000 claims abstract description 14
- 239000012043 crude product Substances 0.000 claims abstract description 13
- 235000015277 pork Nutrition 0.000 claims abstract description 13
- 238000004904 shortening Methods 0.000 claims abstract description 13
- 241000283074 Equus asinus Species 0.000 claims abstract description 8
- 241000792859 Enema Species 0.000 claims abstract description 7
- 239000007920 enema Substances 0.000 claims abstract description 7
- 229940095399 enema Drugs 0.000 claims abstract description 7
- 238000005360 mashing Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000020995 raw meat Nutrition 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 2
- 229910052802 copper Inorganic materials 0.000 claims description 2
- 239000010949 copper Substances 0.000 claims description 2
- 240000009023 Myrrhis odorata Species 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 1
- 240000007232 Illicium verum Species 0.000 claims 1
- 235000008227 Illicium verum Nutrition 0.000 claims 1
- 210000000988 bone and bone Anatomy 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 claims 1
- 210000001519 tissue Anatomy 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 abstract description 7
- 241001465754 Metazoa Species 0.000 abstract description 4
- 239000003760 tallow Substances 0.000 abstract description 4
- 235000004280 healthy diet Nutrition 0.000 abstract description 2
- 241000219051 Fagopyrum Species 0.000 description 11
- 241000209094 Oryza Species 0.000 description 11
- 240000004760 Pimpinella anisum Species 0.000 description 11
- 210000002808 connective tissue Anatomy 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 208000024172 Cardiovascular disease Diseases 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000002526 effect on cardiovascular system Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241000606540 Chione venosa Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 231100000517 death Toxicity 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention proposes a kind of healthy sausages and preparation method thereof, according to the number of parts by weight, including following raw material: 60~80 parts of pork, 10~20 parts of donkey meat, 3~6 parts of pomelo peel, 15~30 parts of coconut milk, 6~12 parts of sprouted unpolished rice, 8~15 parts of bitter buckwheat seed and 4~8 parts of seasoning.Preparation method: the 1) pretreatment of raw meat；2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries；3) it pickles；4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder；5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation；6) sausage irrigated immigration sweathouse is slowly fermented；7) sausage fermented is dried and simultaneously shortening is vacuum-packed.The health sausage can be effectively reduced the content of animal tallow, comply with the idea of modern's healthy diet.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of health sausage and preparation method thereof.
Background technique
Sausage is the traditional meat products in China, is well received by consumers.The production process of sausage generallys use biography at present
System technique, i.e., using NO3-N and NO2-N as colour former.The sausage of China has long history, and the type of sausage also has
Very much, river taste sausage and Guangdong flavor sausage are broadly divided into.Main do not exist together is that Guangdong flavor is sweet tea, and river taste is peppery
's.The food made before former sausage is the annual New Year, and whenever sausage can be had in present 1 year.But
It is the custom eaten homemade sausage the New Year and have become southern many areas, has remained into today always.It is longest in the world
Sausage is on December 27th, 2008, and in Romanian capital Bucharest, cook is made one with ingredients such as 70 kilograms of meat, garlics
392 meters of long sausages, to break world record.
Ferment sausage is a kind of traditional fermented food in the country such as France, Germany, Italy, there is technique to investigate, color
It the features such as aromatic strongly fragrant, unique flavor, is welcomed by consumers.Ferment sausage will have wide as high-grade fermentation meat product
Development space.Its animal tallow content is up to 40%~50% in ferment sausage defect, and solid-state is generally presented at room temperature
Fat pork, be the important source material of the ferment sausage of sausage, but its saturated fatty acid and cholesterol level are very high, it is a large amount of to be saturated
The digestion and absorption cardiovascular disease of fatty acid and cholesterol.According to " Chinese cardiovascular disease report 2012 " display, if
Do not contained, by 2025, the adult cardiovascular number of patients in China will be up to 300,000,000.2010-2030, cardiovascular disease, gallbladder are solid
The growth trend of alcohol, which will lead to China, 21,300,000 cardiovascular patients and 7,700,000 cardiovascular deaths.
Summary of the invention
The present invention proposes that a kind of healthy sausage, the health sausage can be effectively reduced the content of animal tallow, comply with
The idea of modern's healthy diet.
The technical scheme of the present invention is realized as follows:
A kind of health sausage, according to the number of parts by weight, including following raw material:
60~80 parts of pork, 10~20 parts of donkey meat, 3~6 parts of pomelo peel, 15~30 parts of coconut milk, 6~12 parts of sprouted unpolished rice,
8~15 parts of bitter buckwheat seed and 4~8 parts of seasoning.
Preferably, the seasoning is made of dried orange peel, Chinese anise, bechamel, white granulated sugar and salt.
Preferably, the mass ratio of the dried orange peel, Chinese anise, bechamel, white granulated sugar and salt be 7~8:4~5:6~
9:5~7:3~4.
It is a further object to provide a kind of preparation methods of healthy sausage, comprising the following steps:
1) pretreatment of raw meat: frozen ass meat, cold pork are rinsed with flowing cold water and thawed, then cleaned, boned and go
Connective tissue etc., is cut into the meat piece of 45~65g of weight, and meat piece is rubbed by meat grinder into meat gruel；
2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries；
3) meat gruel of step 1) is added in the slurries of step 2), then seasoning is added to slurries and pickle
Obtain the crude product pickled；
4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder；
5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation,
And casing both ends are tightened, the length of every sausage is controlled in 20~26cm, then pricks aperture on the sausage irrigated；
6) sausage irrigated immigration sweathouse is slowly fermented, fermentation time is 15~20h, fermentation temperature 23
~28 DEG C, relative humidity is 80~90%；
7) sausage fermented is dried and simultaneously shortening is vacuum-packed.
Preferably, the seasoning is made of dried orange peel, Chinese anise, bechamel, white granulated sugar and salt.
Preferably, the diameter of the casing is 16~22mm.
Preferably, the fermentation microorganism used therefor of the step 6) is answering for lactobacillus acidophilus, Bifidobacterium and saccharomyces cerevisiae
Combined bacteria.
Preferably, the shortening is specially and sausage is placed in steam copper cooked or be put into hot water to be cooked.
Beneficial effects of the present invention:
1, the present invention pickles the stage in sausage, participates in pickling using the coconut milk slurries of pomelo peel, can effectively remove meat gruel
It is greasy, with donkey meat substitute fat pork, reduce the usage amount of animal tallow, and in good taste, be rich in collagen, to skin
It is good.
2, the effect of sprouted unpolished rice and bitter buckwheat seed is added in sausage of the present invention, improves the mouthfeel of sausage, and improve blood
Flowing, so as to prevent the generation of cardiovascular disease.
Specific embodiment
Embodiment 1
A kind of health sausage, according to the number of parts by weight, including following raw material:
70 parts of pork, 16 parts of donkey meat, 5 parts of pomelo peel, 20 parts of coconut milk, 8 parts of sprouted unpolished rice, 12 parts of bitter buckwheat seed and seasoning 6
Part.Seasoning is made of dried orange peel, Chinese anise, bechamel, white granulated sugar and salt.Dried orange peel, Chinese anise, bechamel, white granulated sugar
And the mass ratio of salt is 7:4:8:6:3.
Preparation method, comprising the following steps:
1) pretreatment of raw meat: frozen ass meat, cold pork are rinsed with flowing cold water and thawed, then cleaned, boned and go
Connective tissue etc., is cut into the meat piece of weight 50g, and meat piece is rubbed by meat grinder into meat gruel；
2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries；
3) meat gruel of step 1) is added in the slurries of step 2), then seasoning is added to slurries and pickle
Obtain the crude product pickled；
4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder；
5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation,
And casing both ends are tightened, the length of every sausage is controlled in 23cm, then pricks aperture on the sausage irrigated；The diameter of casing
For 20mm.
6) sausage irrigated immigration sweathouse slowly being fermented, fermentation time 18h, fermentation temperature is 25 DEG C,
Relative humidity is 85%；Fermentation microorganism used therefor is the compound bacteria of lactobacillus acidophilus, Bifidobacterium and saccharomyces cerevisiae.
7) sausage fermented is dried and simultaneously shortening is vacuum-packed.Shortening is specially that sausage is placed in steam
Pot, which is cooked or is put into hot water, to be cooked.
Embodiment 2
A kind of health sausage, according to the number of parts by weight, including following raw material:
60 parts of pork, 20 parts of donkey meat, 5 parts of pomelo peel, 15 parts of coconut milk, 10 parts of sprouted unpolished rice, 8 parts of bitter buckwheat seed and seasoning 8
Part.Seasoning is made of dried orange peel, Chinese anise, bechamel, white granulated sugar and salt.Dried orange peel, Chinese anise, bechamel, white granulated sugar
And the mass ratio of salt is 8:5:6:7:4.
Preparation method, comprising the following steps:
1) pretreatment of raw meat: frozen ass meat, cold pork are rinsed with flowing cold water and thawed, then cleaned, boned and go
Connective tissue etc., is cut into the meat piece of weight 45g, and meat piece is rubbed by meat grinder into meat gruel；
2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries；
3) meat gruel of step 1) is added in the slurries of step 2), then seasoning is added to slurries and pickle
Obtain the crude product pickled；
4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder；
5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation,
And casing both ends are tightened, the length of every sausage is controlled in 26cm, then pricks aperture on the sausage irrigated；The diameter of casing
For 22mm.
6) sausage irrigated immigration sweathouse slowly being fermented, fermentation time 15h, fermentation temperature is 28 DEG C,
Relative humidity is 90%；Fermentation microorganism used therefor is the compound bacteria of lactobacillus acidophilus, Bifidobacterium and saccharomyces cerevisiae.
7) sausage fermented is dried and simultaneously shortening is vacuum-packed.Shortening is specially that sausage is placed in steam
Pot, which is cooked or is put into hot water, to be cooked.
Embodiment 3
A kind of health sausage, according to the number of parts by weight, including following raw material:
80 parts of pork, 10 parts of donkey meat, 3 parts of pomelo peel, 30 parts of coconut milk, 6 parts of sprouted unpolished rice, 15 parts of bitter buckwheat seed and seasoning 4
Part.Seasoning is made of dried orange peel, Chinese anise, bechamel, white granulated sugar and salt.Dried orange peel, Chinese anise, bechamel, white granulated sugar
And the mass ratio of salt is 8:5:9:5:3.
Preparation method, comprising the following steps:
1) pretreatment of raw meat: frozen ass meat, cold pork are rinsed with flowing cold water and thawed, then cleaned, boned and go
Connective tissue etc., is cut into the meat piece of weight 65g, and meat piece is rubbed by meat grinder into meat gruel；
2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries；
3) meat gruel of step 1) is added in the slurries of step 2), then seasoning is added to slurries and pickle
Obtain the crude product pickled；
4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder；
5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation,
And casing both ends are tightened, the length of every sausage is controlled in 20cm, then pricks aperture on the sausage irrigated；The diameter of casing
For 16mm.
6) sausage irrigated immigration sweathouse slowly being fermented, fermentation time 20h, fermentation temperature is 23 DEG C,
Relative humidity is 80%；Fermentation microorganism used therefor is the compound bacteria of lactobacillus acidophilus, Bifidobacterium and saccharomyces cerevisiae.
7) sausage fermented is dried and simultaneously shortening is vacuum-packed.Shortening is specially that sausage is placed in steam
Pot, which is cooked or is put into hot water, to be cooked.
Embodiment 4
A kind of health sausage, according to the number of parts by weight, including following raw material:
62 parts of pork, 18 parts of donkey meat, 6 parts of pomelo peel, 18 parts of coconut milk, 12 parts of sprouted unpolished rice, 12 parts of bitter buckwheat seed and seasoning 5
Part.Seasoning is made of dried orange peel, Chinese anise, bechamel, white granulated sugar and salt.Dried orange peel, Chinese anise, bechamel, white granulated sugar
And the mass ratio of salt is 7:4:9:7:4.
Preparation method, comprising the following steps:
1) pretreatment of raw meat: frozen ass meat, cold pork are rinsed with flowing cold water and thawed, then cleaned, boned and go
Connective tissue etc., is cut into the meat piece of weight 52g, and meat piece is rubbed by meat grinder into meat gruel；
2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries；
3) meat gruel of step 1) is added in the slurries of step 2), then seasoning is added to slurries and pickle
Obtain the crude product pickled；
4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder；
5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation,
And casing both ends are tightened, the length of every sausage is controlled in 24cm, then pricks aperture on the sausage irrigated；The diameter of casing
For 20mm.
6) sausage irrigated immigration sweathouse slowly being fermented, fermentation time 20h, fermentation temperature is 25 DEG C,
Relative humidity is 90%；Fermentation microorganism used therefor is the compound bacteria of lactobacillus acidophilus, Bifidobacterium and saccharomyces cerevisiae.
7) sausage fermented is dried and simultaneously shortening is vacuum-packed.Shortening is specially that sausage is placed in steam
Pot, which is cooked or is put into hot water, to be cooked.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of health sausage, which is characterized in that according to the number of parts by weight, including following raw material:
60~80 parts of pork, 10~20 parts of donkey meat, 3~6 parts of pomelo peel, 15~30 parts of coconut milk, 6~12 parts of sprouted unpolished rice, bitter buckwheat
8~15 parts of seed and 4~8 parts of seasoning.
2. health sausage according to claim 1, which is characterized in that the seasoning is by dried orange peel, Chinese anise, white sauce
Oil, white granulated sugar and salt composition.
3. health sausage according to claim 2, which is characterized in that the dried orange peel, Chinese anise, bechamel, white granulated sugar
And the mass ratio of salt is 7~8:4~5:6~9:5~7:3~4.
4. the preparation method of health sausage as described in claim 1, which comprises the following steps:
1) pretreatment of raw meat: frozen ass meat, cold pork are rinsed with flowing cold water and thawed, connective is then cleaned, bones and go
Tissue etc., is cut into the meat piece of 45~65g of weight, and meat piece is rubbed by meat grinder into meat gruel；
2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries；
3) meat gruel of step 1) is added in the slurries of step 2), then seasoning is added to slurries and carries out being pickled to obtain
The crude product pickled；
4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder；
5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation, and prick
The length at tight casing both ends, every sausage is controlled in 20~26cm, then pricks aperture on the sausage irrigated；
6) sausage irrigated immigration sweathouse is slowly fermented, fermentation time is 15~20h, and fermentation temperature is 23~28
DEG C, relative humidity is 80~90%；
7) sausage fermented is dried and simultaneously shortening is vacuum-packed.
5. the preparation method of health sausage according to claim 4, which is characterized in that the seasoning is by dried orange peel, illiciumverum
Fennel, bechamel, white granulated sugar and salt composition.
6. it is according to claim 4 health sausage preparation method, which is characterized in that the diameter of the casing be 16~
22mm。
7. the preparation method of health sausage according to claim 4, which is characterized in that micro- used in the fermentation of the step 6)
Biology is the compound bacteria of lactobacillus acidophilus, Bifidobacterium and saccharomyces cerevisiae.
8. the preparation method of health sausage according to claim 4, which is characterized in that the shortening is specially to set sausage
It is cooked or is put into hot water in steam copper and be cooked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910712916.2A CN110367472A (en) | 2019-08-02 | 2019-08-02 | Healthy sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910712916.2A CN110367472A (en) | 2019-08-02 | 2019-08-02 | Healthy sausage and preparation method thereof |
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| CN112655900A (en) * | 2020-11-23 | 2021-04-16 | 临沂金锣文瑞食品有限公司 | Glutinous rice pork sausage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112655900A (en) * | 2020-11-23 | 2021-04-16 | 临沂金锣文瑞食品有限公司 | Glutinous rice pork sausage and preparation method thereof |
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Application publication date: 20191025 |