CN110613097A - Method for preparing edible plant fiber sausage - Google Patents

Method for preparing edible plant fiber sausage Download PDF

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Publication number
CN110613097A
CN110613097A CN201810636360.9A CN201810636360A CN110613097A CN 110613097 A CN110613097 A CN 110613097A CN 201810636360 A CN201810636360 A CN 201810636360A CN 110613097 A CN110613097 A CN 110613097A
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China
Prior art keywords
sausage
edible plant
plant fiber
fiber
bran
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CN201810636360.9A
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不公告发明人
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Langfang Chengtaineng Food Co Ltd
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Langfang Chengtaineng Food Co Ltd
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Priority to CN201810636360.9A priority Critical patent/CN110613097A/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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to the technical field of food processing, in particular to a method for preparing an edible plant fiber sausage. The method is characterized by comprising the following three steps of (1) treating the edible plant fiber by a high-temperature differential pressure wall breaking technology; (2) drying and crushing the treated edible plant fiber to prepare fiber powder; (3) and mixing the fiber powder with pork to prepare the sausage. The high-temperature differential pressure wall breaking technology is adopted to treat the coarse cereal bran, so that the problems of coarse taste, bitter and astringent taste and difficult digestion are fundamentally solved, and the quality guarantee period of the coarse cereal bran is prolonged. The coarse cereal bran is added into the sausage, so that the nutrition and diversity of the sausage are improved, the sausage is endowed with unique flavor, the coarse cereal bran has good prevention effect on diabetes, hyperlipidemia, cardiovascular diseases and the like after long-term eating, and the coarse cereal bran has wide market prospect.

Description

Method for preparing edible plant fiber sausage
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing an edible plant fiber sausage.
Background
China is a large country for producing meat products, meat products are important sources for people to obtain high-quality protein, various mineral substances and vitamins, and the meat products are high in nutritional value, high in digestibility and large in satiety effect and play an extremely important role in balancing the dietary structure of people. However, the meat products also have the defects of high content of saturated fat and cholesterol, high energy, lack of dietary fiber and the like, and the mass intake of the meat products is one of the causes of the occurrence of the rich and expensive diseases. With the development of economy and the improvement of the living standard of people, consumers pay more and more attention to the enhancement of nutrition, and meat products begin to step into the aspects of reducing the contents of fat and salt sugar and increasing the contents of dietary fibers.
The minor cereal bran contains rich dietary fiber, is an important source of edible plant fiber, is low in price, has high contents of vitamins, mineral substances and the like, and has a good prevention effect on diabetes, hyperlipidemia, cardiovascular diseases and the like after being eaten for a long time. The minor cereal bran serving as a natural food additive is added into the sausage, so that the taste of the sausage is diversified, and the nutrition and the functionality of the sausage can be improved. However, the minor cereal bran is rough in taste, bitter and astringent in taste and not easy to digest, and is mainly used as animal feed at present, so that the waste of grain resources is caused to a great extent.
Chinese patent 105045106A discloses a processing method of coarse grain dietary fiber drumstick, which adopts enzymolysis and superfine grinding to process bran dietary fiber; chinese patent 105054106A discloses a method for preparing snow pear sausage, which adopts a method of directly adding wheat dietary fiber and apple dietary fiber to improve the content of dietary fiber in the sausage. At present, the addition of dietary fiber in meat products is realized by directly adding coarse cereal dietary fiber and the coarse cereal dietary fiber after enzymolysis, and also by adopting an extrusion technology to treat the coarse cereal dietary fiber and further adding the coarse cereal dietary fiber into the meat products, but the extrusion technology has the defects of raw material cooking, dehydration in combination with water, and easiness in drying and flaming after eating.
The invention provides a method for preparing an edible plant fiber sausage, wherein the edible plant fiber is prepared by utilizing an instant high-temperature differential pressure treatment technology to destroy the skin structure of coarse cereals so as to fully release the nutritional ingredients of the coarse cereals. In addition, the high-temperature differential pressure wall breaking treatment promotes the coarse cereal bran to have Maillard reaction, so that the coarse cereal bran is endowed with more intense fragrance, the content of insoluble dietary fiber and phytic acid in the coarse cereal bran is greatly reduced, and the problems of coarse cereal bran, such as rough taste, bitter and astringent taste and difficult digestion are fundamentally solved. The processed coarse cereal bran is added into the sausage, so that the nutrition and diversity of the sausage are improved, and the sausage is endowed with unique flavor.
Disclosure of Invention
The invention provides a method for preparing an edible plant fiber sausage, which solves the problems of high saturated fat and cholesterol content, high energy, lack of dietary fiber and the like in the conventional sausage.
The technical scheme adopted by the invention is as follows:
a method for making an edible plant fiber sausage is characterized by comprising the following three steps:
(1) processing edible plant fiber by high temperature pressure difference wall breaking technology;
(2) drying and crushing the treated edible plant fiber to prepare fiber powder;
(3) and mixing the fiber powder with pork to prepare the sausage.
The manufacturing method comprises the following specific steps:
(1) the edible plant fiber powder is prepared by soaking testa Tritici of miscellaneous cereals with initial water content of 5% ~ 40% in a reaction tank under steam pressure of 0.2 ~ 1.2.2 MPa for 1 ~ 10min, and instantly releasing pressure.
(2) And (3) collecting the treated coarse cereal bran, and drying the coarse cereal bran in a forced air drying oven at 60 ℃ for 12 h.
(3) Crushing the dried coarse cereal bran by using a universal crusher, then sending the crushed coarse cereal bran into an airflow crusher for secondary crushing, collecting coarse cereal fiber powder, and sieving to obtain coarse cereal fiber powder with the fineness of 40 ~ 200 meshes.
(4) The preparation method of the edible plant fiber sausage comprises the steps of mixing fiber powder and pork according to the mass ratio of 2:8 ~ 1:99, wherein the total mass of the fiber powder and the pork is 500g, adding 12g of salt, 15g of white spirit, 20g of sugar, 5g of ginger, 12g of light soy sauce and 2g of five-spice powder, stirring, pickling for 2 hours, filling the mixture with a pig casing which is soaked for 15 minutes by water, cleaning the pig casing with warm water after filling, drying the pig casing in a 50 ℃ forced air drying box to remove surface moisture, taking the pig casing out of a cool and ventilated place, and air-drying the pig casing for 15 days to obtain the sausage.
The technology has the advantages that:
1. the primary degradation of macromolecules such as dietary fibers and the like in the coarse cereal bran can be realized through a high-temperature differential pressure wall breaking technology, the structure of the coarse cereal bran layer is damaged, the dissolution of nutrient components is promoted, and the digestibility of various substances in the coarse cereal bran is improved; 2. the problems of coarse taste, astringent taste, bitter taste, difficult digestion and the like of the coarse cereal bran can be fundamentally improved through a high-temperature differential pressure wall breaking technology, and the nutritional functionality and diversity of the sausage are improved; 3. the coarse cereal bran sausage is fresh and fragrant in taste, chewy, good in palatability and good in prevention effect on diabetes, hyperlipidemia, cardiovascular diseases and the like after being eaten for a long time. 4. The active enzyme in the minor cereal bran can be inactivated by high-temperature differential pressure treatment, and the problem that the minor cereal bran is difficult to store is solved.
Detailed Description
The making method of the edible plant fiber sausage provided by the invention is described in detail by combining specific examples. The described embodiments are intended to better explain the present invention rather than to limit the scope of the claims, and all modifications and variations that are based on the basic idea of the invention are intended to be covered by the claims.
Detailed description of the preferred embodiment
1. Soaking wheat bran with initial water content of 25%. 2. Putting wheat bran into a reaction tank, maintaining the pressure at 0.2MPa for 10min, and instantly releasing pressure. 3. And (4) collecting the treated wheat bran, putting the wheat bran into a blast drying box at the temperature of 60 ℃, and drying for 12 h. 4. And crushing and sieving the dried wheat bran to obtain 40-mesh fiber powder. 5. 495g of pork, 5g of fiber powder, 12g of salt, 15g of white spirit, 20g of sugar, 5g of ginger, 12g of light soy sauce and 2g of five spice powder are stirred and pickled for 2 hours, then pig casings soaked for 15min with water are filled, the pig casings are cleaned with warm water after being filled, the pig casings are placed in a forced air drying oven at the temperature of 50 ℃ to dry surface moisture, the pig casings are taken out to be placed in a shady and ventilated place, and the pig casings are dried for 15 days to obtain the sausage.
Detailed description of the invention
1. Oat bran which is subjected to infiltration treatment and has an initial water content of 30% is taken. 2. Putting oat bran into a reaction tank under 0.8MPa, maintaining for 5min, and instantly relieving pressure. 3. And (3) collecting the treated oat bran, putting the oat bran into a blast drying box at the temperature of 60 ℃, and drying for 12 h. 4. And crushing and sieving the dried oat bran to obtain 60-mesh fiber powder. 5. According to the formula, 490g of pork, 10g of fiber powder, 12g of salt, 15g of white spirit, 20g of sugar, 5g of ginger, 12g of light soy sauce and 2g of five spice powder are stirred and pickled for 2 hours, then pig casings soaked for 15min with water are filled, the pig casings are cleaned with warm water after filling, the pig casings are placed in a 50 ℃ forced air drying oven to dry surface moisture, the pig casings are taken out to be placed in a shady and ventilated place, and the pig casings are dried for 15 days to obtain the sausage.
Detailed description of the preferred embodiment
1. Soaking soybean seed coat with initial water content of 10%. 2. Filling soybean seed coat into a reaction tank under 0.3MPa, maintaining for 7min, and instantly relieving pressure. 3. And (3) collecting the treated soybean seed coats, placing the soybean seed coats in a blast drying oven at 60 ℃, and drying for 12 h. 4. And crushing and sieving the dried soybean seed coats to obtain 200-mesh fiber powder. 5. According to the formula, 485g of pork, 15g of fiber powder, 12g of salt, 15g of white spirit, 20g of sugar, 5g of ginger, 12g of light soy sauce and 2g of five-spice powder are stirred and pickled for 2 hours, then pig casings soaked for 15min with water are filled, the pig casings are cleaned with warm water after filling, the pig casings are placed in a 50 ℃ forced air drying oven to dry surface moisture, the pig casings are taken out to be placed in a shady and ventilated place, and the pig casings are dried for 15 days to obtain the sausage.
Detailed description of the invention
1. The barley bran which is subjected to the infiltration treatment and has the initial water content of 40 percent is taken. 2. Loading barley bran into a reaction tank under 1.0MPa, maintaining for 7min, and instantly releasing pressure. 3. And (4) collecting the treated barley bran, putting the barley bran into a blast drying box at the temperature of 60 ℃, and drying for 12 hours. 4. And crushing and sieving the dried barley bran to obtain 180-mesh fiber powder. 5. According to the formula, 480g of pork, 20g of fiber powder, 12g of salt, 15g of white spirit, 20g of sugar, 5g of ginger, 12g of light soy sauce and 2g of five spice powder are stirred and pickled for 2 hours, then pig casings soaked for 15min with water are filled, the pig casings are cleaned with warm water after the filling is finished, the pig casings are placed in a 50 ℃ forced air drying oven to dry surface moisture, the pig casings are taken out to be placed in a shady and ventilated place, and the pig casings are dried for 15 days to obtain the sausage.
Detailed description of the preferred embodiment
1. Soaking buckwheat bran with initial water content of 35%. 2. Filling buckwheat bran into a reaction tank, keeping the pressure at 0.9MPa for 8min, and instantly releasing pressure. 3. Collecting the treated buckwheat bran, placing in a forced air drying oven at 60 deg.C, and drying for 12 h. 4. Pulverizing dried testa Fagopyri Esculenti, and sieving to obtain 160 mesh fiber powder. 5. Stirring and pickling 475g of pork, 25g of fiber powder, 12g of salt, 15g of white spirit, 20g of sugar, 5g of ginger, 12g of light soy sauce and 2g of five-spice powder for 2h, filling the pork sausage casing soaked with water for 15min, cleaning the pork sausage casing with warm water after filling, drying the surface water in a forced air drying oven at 50 ℃, taking out the pork casing in a shady and cool ventilated place, and air-drying the pork casing for 15d to obtain the sausage.
Detailed description of the preferred embodiment
1. And (3) taking the sorghum seed coat which is subjected to infiltration treatment and has the initial water content of 27%. 2. Putting sorghum seed coat into a reaction tank, maintaining the pressure at 1.2MPa for 5min, and instantly releasing pressure. 3. And (4) collecting the treated sorghum seed coats, putting the sorghum seed coats in a blast drying oven at 60 ℃, and drying for 12 h. 4. And crushing and sieving the dried sorghum seed coats to obtain 150-mesh fiber powder. 5. According to the formula, 470g of pork, 30g of fiber powder, 12g of salt, 15g of white spirit, 20g of sugar, 5g of ginger, 12g of light soy sauce and 2g of five spice powder are stirred and pickled for 2 hours, then pig casings soaked for 15min with water are filled, the pig casings are cleaned with warm water after the filling is finished, the pig casings are placed in a 50 ℃ forced air drying oven to dry surface moisture, the pig casings are taken out to be placed in a shady and ventilated place, and the pig casings are dried for 15 days to obtain the sausage.
Detailed description of the preferred embodiment
1. And taking the millet seed coat which is subjected to infiltration treatment and has the initial water content of 10%. 2. Filling the millet seed coat into a reaction tank, keeping the pressure at 0.5MPa for 2min, and instantly releasing the pressure. 3. And (4) collecting the processed millet seed coats, and drying the millet seed coats in a blast drying oven at 60 ℃ for 12 hours. 4. And crushing and sieving the dried millet seed coats to obtain 120-mesh fiber powder. 5. According to the formula, 465g of pork, 35g of fiber powder, 12g of salt, 15g of white spirit, 20g of sugar, 5g of ginger, 12g of light soy sauce and 2g of five spice powder are stirred and pickled for 2 hours, then pig casings soaked for 15min with water are filled, the pig casings are cleaned with warm water after filling, the pig casings are placed in a 50 ℃ forced air drying oven to dry surface moisture, the pig casings are taken out to be placed in a shady and ventilated place, and the pig casings are dried for 15 days to obtain the sausage.
Detailed description of the preferred embodiment
1. And (3) taking the corn seed coat which is subjected to the infiltration treatment and has the initial water content of 20%. 2. Putting the corn seed coat into a reaction tank, keeping the pressure at 0.6MPa for 2min, and instantly releasing the pressure. 3. And (3) collecting the treated corn seed coats, placing the corn seed coats in a blast drying oven at 60 ℃, and drying for 12 h. 4. And crushing and sieving the dried corn seed coats to obtain 100-mesh fiber powder. 5. According to the formula, 460g of pork, 40g of fiber powder, 12g of salt, 15g of white spirit, 20g of sugar, 5g of ginger, 12g of light soy sauce and 2g of five spice powder are stirred and pickled for 2 hours, then pig casings soaked for 15min with water are filled, the pig casings are cleaned with warm water after the filling is finished, the pig casings are placed in a 50 ℃ forced air drying oven to dry surface moisture, the pig casings are taken out to be placed in a shady and ventilated place, and the pig casings are dried for 15 days to obtain the sausage.
Detailed description of the preferred embodiment
1. And taking the red bean seed coat which is subjected to infiltration treatment and has the initial water content of 17 percent. 2. Loading semen Phaseoli seed coat into reaction tank under 0.7MPa, maintaining for 1min, and instantly relieving pressure. 3. And (4) collecting the treated red bean seed coats, and drying the red bean seed coats in a blast drying oven at 60 ℃ for 12 hours. 4. And crushing and sieving the dried red bean seed coats to obtain 80-mesh fiber powder. 5. According to the formula, 450g of pork, 50g of fiber powder, 12g of salt, 15g of white spirit, 20g of sugar, 5g of ginger, 12g of light soy sauce and 2g of five spice powder are stirred and pickled for 2 hours, then pig casings soaked for 15min with water are filled, the pig casings are cleaned with warm water after filling, the pig casings are placed in a 50 ℃ forced air drying oven to dry surface moisture, the pig casings are taken out to be placed in a shady and ventilated place, and the pig casings are dried for 15 days to obtain the sausage.
Detailed description of the preferred embodiment
1. Soaking semen Phaseoli Radiati seed coat with initial water content of 15%. 2. Loading testa Phaseoli Radiati into a reaction tank under 0.4MPa, maintaining for 3min, and instantly relieving pressure. 3. And (4) collecting the treated mung bean seed coats, and drying the mung bean seed coats in a blast drying oven at 60 ℃ for 12 hours. 4. And crushing and sieving the dried mung bean seed coats to obtain 60-mesh fiber powder. 5. According to the formula, 425g of pork, 75g of fiber powder, 12g of salt, 15g of white spirit, 20g of sugar, 5g of ginger, 12g of light soy sauce and 2g of five spice powder are stirred and pickled for 2 hours, then pig casings soaked for 15min with water are filled, the pig casings are cleaned with warm water after the filling is finished, the pig casings are placed in a 50 ℃ forced air drying oven to dry surface moisture, the pig casings are taken out to be placed in a shady and ventilated place, and the pig casings are dried for 15 days to obtain the sausage.
Detailed description of the invention
1. And (3) taking the soaked black bean seed coat with the initial water content of 5%. 2. Putting semen Sojae Atricolor seed coat into reaction tank under 0.4MPa, maintaining for 4min, and instantly relieving pressure. 3. And (3) collecting the treated black bean seed coats, placing the black bean seed coats in a blast drying oven at 60 ℃, and drying for 12 h. 4. And (3) crushing and sieving the dried black bean seed coats to obtain 100-mesh fiber powder. 5. According to the formula, 400g of pork, 100g of fiber powder, 12g of salt, 15g of white spirit, 20g of sugar, 5g of ginger, 12g of light soy sauce and 2g of five spice powder are stirred and pickled for 2 hours, then pig casings soaked for 15min with water are filled, the pig casings are cleaned with warm water after filling, the pig casings are placed in a 50 ℃ forced air drying oven to dry surface moisture, the pig casings are taken out to be placed in a shady and ventilated place, and the pig casings are dried for 15 days to obtain the sausage.
Sensory evaluation
Adopting a comprehensive scoring method, carrying out comprehensive scoring on the enema by 10 sensory evaluators with professional training according to a proposed sensory description scoring standard, and taking an average value. Table 1 shows sensory evaluation criteria for enema and Table 2 shows sensory evaluation results of examples 1 to 11.
TABLE 1 sensory evaluation criteria for enema
TABLE 2 sensory evaluation of enema
Examples Appearance of the product Color and luster Tissue state Flavor (I) and flavor (II) Total score
1 23 23 23 22 91
2 23 23 22 23 91
3 24 23 16 22 85
4 21 23 15 22 81
5 20 23 11 16 70
6 20 22 11 16 69
7 21 22 15 23 81
8 23 23 16 24 86
9 19 21 21 23 84
10 17 18 13 17 65
11 17 18 11 17 63

Claims (5)

1. A preparation method of an edible plant fiber sausage is characterized by comprising the following three steps:
(1) processing edible plant fiber by high temperature pressure difference wall breaking technology;
(2) drying and crushing the treated edible plant fiber to prepare fiber powder;
(3) and mixing the fiber powder with pork to prepare the sausage.
2. The method for preparing the edible plant fiber sausage as claimed in claim 1, wherein the edible plant fiber is one or more of wheat bran, oat bran, barley bran, buckwheat bran, sorghum seed coat, millet seed coat, corn seed coat, soybean seed coat, red bean seed coat, mung bean seed coat and black bean seed coat.
3. The method for preparing the edible plant fiber sausage as claimed in claim 1, wherein the parameters of the high-temperature pressure difference wall breaking technology are that the initial water content of the edible plant fiber raw material is 5% ~ 40%, the steam pressure is 0.2 ~ 1.2.2 MPa, and the pressure maintaining time is 1 ~ 10 min.
4. The method for preparing the edible plant fiber sausage as claimed in claim 1, wherein the fineness of the fiber powder is 40 ~ 200 meshes.
5. The method for preparing the edible plant fiber sausage as claimed in claim 1, wherein the mixing is carried out in a mass ratio of the fiber powder to the pork of 2:8 ~ 1: 99.
CN201810636360.9A 2018-06-20 2018-06-20 Method for preparing edible plant fiber sausage Pending CN110613097A (en)

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Citations (5)

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CN101095482A (en) * 2007-07-05 2008-01-02 中国科学院长春应用化学研究所 Method for preparing barley wheat bran or oat wheat bran for the preparation of fibre foodstuff and the use thereof
CN104207180A (en) * 2014-07-22 2014-12-17 黑龙江八一农垦大学 Preparation method of low-fat high-dietary-fiber grain sausage
CN104738683A (en) * 2015-03-30 2015-07-01 河南科技学院 Dietary fiber based western sausage and preparation method thereof
CN106617105A (en) * 2016-09-23 2017-05-10 锦州医科大学 Soybean-protein carrot vegetarian sausages and preparation method thereof
CN107114670A (en) * 2017-05-25 2017-09-01 河南工业大学 A kind of edible wheat bran gas explosion processing method

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Application publication date: 20191227