CN111296779A - Soft-pocketed Changtai fish sausage and preparation method thereof - Google Patents
Soft-pocketed Changtai fish sausage and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a soft-paphiopedilum sausage and a preparation method thereof, wherein the soft-paphiopedilum sausage comprises the following raw materials in parts by weight: 70-80 parts of paphiopedilum micranthum, 20-30 parts of clanis bilineata, 2-3 parts of wild rice, 2-3 parts of lancea, 5-10 parts of kudzu vine powder, 5-10 parts of coarse cereal powder, 5-10 parts of polygonum multiflorum powder, 2-3 parts of yellow bud extract, 2-3 parts of broom cypress, 4-5 parts of armillaria mellea, 1-2 parts of epimedium, 1-2 parts of snow lotus herb, 1-2 parts of ginger powder, 2-4 parts of cooking wine, 3-5 parts of salt and 5-10 parts of edible starch. The sausage prepared from the raw materials has good quality, long shelf life and high nutritive value.
Description
Technical Field
The invention relates to a sausage and a preparation method thereof, in particular to a Changtong soft-pouch fish sausage and a preparation method thereof.
Background
With the continuous improvement of living standard, the requirements of people on food quality are continuously increased, and high-protein, low-fat and low-sugar products are more favored by consumers. The sausage is one of meat paste foods which are frequently eaten by people and has various types. The method comprises the following steps of: pork sausage, mutton sausage, chicken sausage, etc.; according to the flavor: spicy, cumin and spiced flavors; regionally dividing: harbin sausage, Jinan sausage, etc. The sausage on the market at present mainly comprises pork, starch and chicken. And the raw materials are filled only by simple mincing, seasoning and pickling. Soft taste, lack of elasticity, single taste and dark color. Market research finds that at present, the sensory quality, the nutritional requirements and the safety and health requirements of the sausage are continuously increased by consumers.
For example, patent application No. CN201910392243.7 discloses a lobster sausage and a method for making the same, which uses lobster meat, chicken breast meat, sweet potato starch and protein isolate as main raw materials to make the lobster sausage product. However, the elasticity and chewiness of the product are greatly reduced due to the use of the frozen lobster meat and the chicken breast meat, and the freshness of the raw materials is greatly reduced due to the frozen lobster meat and the chicken breast meat, so that the sausage is easy to rot and deteriorate, and the shelf life is shortened. The patent with the application number of CN201910363331.4 discloses a method for making sausage, which takes pork as a main raw material to make sausage products. However, the product takes pork as a main raw material, so that the product is greasy in taste, single in component, high in saturated fatty acid and cholesterol content, and can have adverse effects on human health if being eaten too much.
Therefore, there is a need to develop a green safe sausage having good chewiness, flavor, color, nutrition and other high quality.
Disclosure of Invention
The purpose of the invention is as follows: the invention aims to provide a soft-pockmarked Changtong fish sausage.
The invention also aims to provide a preparation method of the soft paphiopedilum catfish sausage.
The technical scheme is as follows: the invention provides a soft-pocketed Changtai fish sausage which comprises the following raw materials in parts by weight: 70-80 parts of paphiopedilum micranthum, 20-30 parts of clanis bilineata, 2-3 parts of wild rice, 2-3 parts of lancea, 5-10 parts of kudzu vine powder, 5-10 parts of coarse cereal powder, 5-10 parts of polygonum multiflorum powder, 2-3 parts of yellow bud extract, 2-3 parts of broom cypress, 4-5 parts of armillaria mellea, 1-2 parts of epimedium, 1-2 parts of snow lotus herb, 1-2 parts of ginger powder, 2-4 parts of cooking wine, 3-5 parts of salt and 5-10 parts of edible starch.
The preparation method of the soft paphiopedilum sausage is characterized by comprising the following steps: the method comprises the following steps:
(1) preparing the soft-pocketed Channa argus into soft-pocketed Channa argus meat paste; preparing the clanis bilineata tsingtauica into clanis bilineata tsingtauica meat; preparing the wild rice into wild rice flour; preparing Armillaria mellea into powder; preparing the crude extract of the Kochia scoparia from the Kochia scoparia; preparing coarse extract of the skin from epimedium;
(2) preparing a composite solution: mixing the crude extract of Kochia scoparia, the extract of Epimedium and the extract of yellow bud, stirring, standing and filtering for later use;
(3) preparing the composite meat paste:
A. mixing meat paste of Aristolochia debilis, bean paste meat, fructus Zizaniae Caduciflorae powder, herba Imperatae, Armillaria mellea powder, and herba Saussureae Involueratae slice, and chopping to obtain mixed meat;
B. mixing kudzu powder, coarse cereal powder, polygonum multiflorum powder, composite solution, ginger powder, cooking wine, salt and edible starch, and stirring to obtain mixed solution;
C. mixing the mixed meat and the mixed solution, stirring, and refrigerating for use;
(4) filling the soft Changtong fish sausage:
A. washing the casing with distilled water, and refrigerating;
B. soaking the refrigerated sausage casing for 20-30min, draining, and refrigerating;
C. and (3) filling the composite meat paste into a sausage casing by using a sausage filler, sealing, puncturing holes on the sausage body, and discharging water and air to obtain the sausage.
Further, the method for preparing the meat paste of the Channa Argus comprises the following steps:
(1) cleaning the Channa Argus;
(2) holding the fish head with one hand, pinching the knife with the other hand, cutting the knife from the jaw of the long fish, attaching the triangular vertebra bone of the long fish, firstly, scraping and taking down the belly skin meat of the long fish from head to tail, and scraping and taking down the back meat of the long fish by adopting the same treatment method to obtain the belly skin meat and the back meat of the long fish, which are collectively called as the soft pocketed long fish meat;
(3) washing the soft-pockmarked Changbai fish meat with distilled water, draining at room temperature, and refrigerating;
(4) mixing salt, shallot, ginger and garlic powder, cooking wine and water to obtain a feed liquid;
(5) adding distilled water into the refrigerated soft-pockmarked Changbai fish meat and the feed liquid, and quick-boiling and half-cooking;
(6) washing half-cooked Changchun fish with distilled water, cooling to room temperature, and refrigerating;
(7) and (4) chopping the chilled soft-pocketed long fish meat in the step (6) to prepare soft-pocketed long fish meat paste, and refrigerating.
Further, the method for preparing the clanis bilineata tsingtauica meat by the clanis bilineata tsingtauica is as follows: cleaning live clanis bilineata tsingtauica, drowning and draining; discharging the internal organs of the clanis bilineata tsingtauica after draining, cleaning the surface, draining, refrigerating to obtain clanis bilineata tsingtauica meat for later use.
Further, the method for preparing the wild rice noodles from the wild rice comprises the following steps:
(1) cleaning wild rice, soaking for 8-12h, and draining;
(2) adding distilled water, steaming for 30-35min, and cooling;
(3) drying for 3-4h, and cooling;
(4) micronizing, and refrigerating.
Further, the armillaria mellea is prepared into armillaria mellea powder by the following method:
(1) cleaning Armillaria mellea, and refrigerating;
(2) pulping to obtain Armillaria mellea pulp, and refrigerating;
(3) putting the Armillaria mellea slurry into a feeding port of an extrusion spraying machine, setting the air inlet temperature at 140-;
(4) drying Armillaria mellea powder, and refrigerating.
Further, the Kochia scoparia is processed into crude Kochia scoparia extract as follows:
(1) cleaning Kochia scoparia, and draining;
(2) cutting and chopping the drained Kochia scoparia to prepare Kochia scoparia pieces;
(3) extracting pulverized Kochia scoparia with Soxhlet extraction method to obtain crude Kochia scoparia extractive solution, and refrigerating.
Further, the epimedium is processed into a crude extract of the skin of the user as follows:
(1) cleaning herba Epimedii, and draining;
(2) carrying out superfine grinding on the drained epimedium;
(3) dissolving herba Epimedii powder in water;
(4) heating the epimedium solution while stirring, and cooling at room temperature;
(5) and carrying out ultrasonic extraction on the cooled epimedium solution, and centrifuging to obtain an epimedium ultrasonic extracting solution.
Has the advantages that: the invention has the following effects:
1. the paphiopedilum nangensis is rich in protein, can meet the pursuit of people for a fresh protein source, has good sensory quality, is not easy to break, and has good processing value.
2. The natural antioxidant ingredients of the clanis bilineata tsingtauica and the armillaria mellea provide guarantee for the shelf life of the sausage, and meanwhile, the natural ingredients improve the food safety.
3. The wild rice is rich in natural pigment, so that the color of the sausage is ruddy, the pigment is not required to be additionally added, and the production cost is reduced.
4. The polygonum multiflorum and the Huoshan Huangya have strong fragrance, and the peculiar smell of other raw materials is effectively removed, so that the sausage is fragrant and attractive.
5. The broom cypress and the snow lotus herb can inhibit the growth of bacteria and reduce the harm of ultraviolet irradiation. The sausage is a long-term storage food, and the natural bacteriostatic components can provide good nutritive value for consumers while having good bacteriostatic effect.
6. At present, no sausage made of Channa Argus serving as a raw material exists in the market, and the invention fills the gap that the Channa Argus sausage does not exist in the market.
7. The product does not use any food additive, and the main material and the auxiliary material are green and pure natural, and have no potential safety hazard for eating.
Drawings
Figure 1 shows the sensory scores of different groups.
Detailed Description
Example 1
The soft paphiopedilum sausage and the preparation method thereof comprise the following specific steps:
1. preparation method of Aristolochia debilis
(1) 70kg of fresh paphiopedilum micranthum is purchased, and the best method is that the back is dark and bright and the abdomen is light yellow.
(2) Washing the Aristolochia debilis selected in the step (1) with tap water for 10min, controlling the water temperature at 8 ℃, and transferring to a 30L stainless steel basin for later use.
(3) Selecting bamboo sticks or bamboo chopsticks, and cutting the bamboo sticks or bamboo chopsticks into a flat bamboo knife for later use.
(4) And (3) holding the fish head with the bamboo knife prepared in the step (3) by the left hand, pinching the bamboo knife by the right hand, cutting the long fish under the jaw, tightly adhering to the triangular vertebra of the long fish, firstly cutting and taking down the belly skin meat of the long fish from head to tail, cutting and taking down the belly skin meat of the long fish by adopting the same treatment method, and putting the belly skin meat and the belly skin meat (collectively called soft-pocketed long fish meat) of the long fish into a 15L stainless steel basin for later use.
(5) Washing the flesh of the Changtong fishes treated in the step (4) with distilled water for 6min, and fishing out the flesh of the Changtong fishes through a net plate. Draining at room temperature, transferring to a refrigerating chamber at 4 ℃ for later use.
(6) Blending 3kg of quick-boiled material liquid, 3kg of salt, 1kg of ginger powder, 2kg of cooking wine, 40kg of water and uniformly stirring and mixing by a stick, and transferring the mixture into a glass bottle with the capacity of 12L for later use.
(7) Putting the washed paphiopedilum micranthum meat in the step (5) and the feed liquid in the step (6) into a cooking pot with the capacity of 40L together, adding 15L of distilled water, covering with a thick bamboo grate, boiling for 3min, and semi-cooking.
(8) And (4) fishing out the half-cooked paphiopedilum micranthum meat obtained in the step (7) through a net plate, washing the paphiopedilum micranthum meat with distilled water for 5min, cooling the paphiopedilum micranthum meat to room temperature, and refrigerating the paphiopedilum micranthum meat at 4 ℃ for later use.
(9) Selecting a WSQJ-22E cutting and mixing machine, putting the half-cooked soft paphiopedilum meat obtained in the step (8) into the cutting and mixing machine, cutting and mixing for 5min, stopping for 2min, repeating for 2 times, and controlling the temperature of minced meat to be 10 ℃. And (3) preparing the meat paste of the soft-pockmarked Changhou fish, transferring the meat paste into a 15L stainless steel basin, sealing the basin with a preservative film, and storing the meat paste in a refrigerating chamber at 4 ℃ for later use.
2. Preparation of Doudan pill
(1) 20kg of fresh clanis bilineata tsingtauica, washing with tap water for 5min, and cleaning sludge and impurities on the surface of clanis bilineata tsingtauica.
(2) Selecting a plastic bucket with the capacity of 20L, filling two thirds of distilled water, pouring the clanis bilineata tsingtauica pills cleaned in the step (1) into the plastic bucket filled with the distilled water, and soaking for 10 min. And (4) fishing out the live clanis bilineata tsingtauica pills until the live clanis bilineata tsingtauica pills are completely drowned, and draining for 30 min.
(3) Transferring the clanis bilineata tsingtauica drained in the step (2) onto a wood board paved with gauze, selecting a clean rolling pin with the diameter of 4cm, rolling on the wood board, and making a round trip for 5 times until the drowned clanis bilineata tsingtauica is discharged. Washing with tap water for 10min to remove viscera and feces on the surface.
(4) And (4) washing the surface cleaned in the step (3) with distilled water for 10min, taking out the surface from a net plate, draining water at room temperature, putting the surface into a preservation box with the capacity of 20L, and refrigerating and storing the surface at 4 ℃ for later use.
3. Preparation of wild rice flour
(1) Putting 2kg of wild rice in a 15L stainless steel basin, washing with distilled water for 8min, and standing for 20 min.
(2) And (2) putting the cleaned wild rice in the step (1) into a stainless steel basin with the transfer capacity of 20L, adding 15L of distilled water to completely immerse the wild rice, and soaking for 12 h.
(3) And (3) fishing the wild rice soaked in the step (2) out by using a net tray, and draining for 1.5h at normal temperature for later use.
(4) Selecting a 30L steaming and boiling pot, adding soaked wild rice into the steaming and boiling pot, and adding two thirds of distilled water. Heating to boil, steaming for 35min, taking out with a net plate, and cooling at room temperature.
(5) Selecting an electric heating constant-temperature drying oven with the model of DHG-9241A, putting the steamed wild rice in the step (4) into the drying oven, setting the temperature at 60 ℃ for 4 hours, taking out, and cooling at room temperature for later use.
(6) Selecting a CWF-2501 type ultramicro pulverizer, setting the parameters at 500rpm, pulverizing for 10min, sieving the Zizania latifolia L powder with 200 mesh sieve to obtain Zizania latifolia L powder, transferring into a storage tank with a capacity of 1000ml, sealing, keeping out of the sun, and refrigerating at 4 deg.C for storage.
4. Preparation of Japanese milkvetch root
(1) Placing 2kg of couch grass needle in a 15L stainless steel basin, washing with deionized water for 6min, taking out with a net plate, and draining at room temperature for 1.5h for later use.
(2) Selecting an electric heating constant-temperature drying box with the model of DHG-9241A, and spreading the cleaned spicules in the step (1) on a shelf, wherein the set parameter is 55 ℃, and the time is 2 hours. Opening the oven every 30min, and turning over to continue baking. After the completion, the mixture was taken out, cooled at room temperature, transferred to a 12L-capacity sealed box, and dried and stored for later use.
5. Preparation of crude extract of Kochia scoparia
(1) Weighing 2kg of Kochia scoparia, putting the Kochia scoparia in a 15L stainless steel basin, washing with distilled water for 10min, standing for 20min, taking out the Kochia scoparia in a net plate, and draining for 1.5h at normal temperature for later use.
(2) Transferring the dried Kochia scoparia in the step (1) to an operation table, chopping the Kochia scoparia with a kitchen knife, and chopping for 10 min. Making into pulverized Kochia scoparia, placing in a storage tank with volume of 1000ml, and storing in dark.
(3) Taking out the ground skin in the step (2) by using a spoon, filling the ground skin into a filter paper cylinder with the height of 18cm and the inner diameter of 42mm, sealing the opening, and putting the filter paper cylinder into an extraction cylinder with the inner diameter of 55 mm.
(4) A600 mL flat-bottomed flask was set up, two grains of zeolite were placed, and the height of the flask was adjusted so that it was just immersed in water from a 701 model super thermostatted water bath.
(5) And (4) adding food-grade ethanol solution with the volume concentration of 95% in the amount of two siphons into a reflux condenser pipe at the upper part of the apparatus on the basis of the Soxhlet extraction device in the step (4).
(6) Turning on water bath box power supply, heating and refluxing for 2.5h, siphoning for 13 times during extraction process, extracting until the color of the extractive solution in the barrel becomes light, stopping heating, repeating for 3 times, mixing extractive solutions to obtain crude Kochia scoparia extractive solution, transferring into 1000ml sealed glass jar, and refrigerating at 4 deg.C for storage.
6. Preparation of Armillaria mellea powder
(1) Purchasing 4kg of fresh Armillaria mellea, removing putrefying bacteria, slowly flushing with distilled water for 3min, placing in stainless steel basin, and refrigerating at 4 deg.C for storage.
(2) Selecting a food-grade beater with the model number of GD0687, adding the armillaria mellea obtained in the step (1) into the beater, simultaneously adding a proper amount of distilled water, taking the quality of the armillaria mellea as a parameter, and adding the mass of the armillaria mellea: the ratio of distilled water was 1: 3. Pulping for 5min, stopping for 2min, and repeating for 4 times. Preparing Armillaria mellea slurry, pouring into a sealed glass jar with a volume of 10L, and refrigerating at 4 deg.C for use.
(3) And (3) selecting an extrusion spraying machine with a host model of LPG150, and directly putting the armillaria mellea slurry obtained in the step (2) into a feeding port of the extrusion spraying machine. Setting the air inlet temperature at 160 deg.C and the outlet pressure at 12kpa for 5min to obtain Armillaria mellea powder, and cooling to room temperature.
(4) And (4) putting the powder prepared in the step (3) into a vacuum freeze dryer with the model of LGJ-18A, freeze-drying for 12 hours to prepare the armillaria mellea powder, sealing the armillaria mellea powder in a sealed bag, and refrigerating at 4 ℃ for later use.
7. Preparation of epimedium extract
(1) 1kg of fresh epimedium is taken and rotten leaves are removed. Placing in a 5L stainless steel basin, washing with distilled water for 10min, taking out with a net plate, and draining at room temperature for 3 hr.
(2) Putting the herba epimedii in the step (1) into a CWF-2501 type ultrafine grinder, setting parameters to be 450rpm, grinding for 12min, sieving the herba epimedii powder with a 200-mesh sieve, transferring the herba epimedii powder into a storage tank with the capacity of 5L, and refrigerating at 4 ℃ for storage for later use.
(3) And (3) adding the epimedium powder treated in the step (2) into a stainless steel basin containing 3kg of purified water, stirring by using a stick, and primarily stirring for dissolving.
(4) Pouring the epimedium solution preliminarily dissolved in the step (3) into a pot with the capacity of 5L, heating for 12min by an electromagnetic oven while stirring by a stick so as to further dissolve the epimedium, pouring into a stainless steel basin, and cooling at room temperature for later use.
(5) Transferring the epimedium solution obtained in the step (4) to an ultrasonic circulation extractor with the model number of JZ-JCX300G, setting the parameter at 200rpm, the ultrasonic frequency of the ultrasonic extractor at 35KHZ and the temperature at 55 ℃. The extraction time is 20min, and the rest time is 10 min. This was repeated 4 times. And (5) after the ultrasonic treatment is finished, transferring the mixture into a glass jar for sealing, and refrigerating and storing the mixture at 4 ℃ for later use.
(6) Selecting a 1300 model food centrifuge, transferring the herba Epimedii solution subjected to ultrasonic treatment in step (5) into the centrifuge, separating at 2000rpm for 8 min. And (3) carrying out ultrasonic extraction on epimedium, completing preparation, putting the epimedium into a sealed glass jar with the capacity of 15L for storage, and refrigerating at 4 ℃ for later use.
8. Preparation of snow lotus herb
(1) Taking 1kg of snow lotus herb, putting the snow lotus herb in a stainless steel basin of 5L, washing for 5min by deionized water, taking out the snow lotus herb in a net plate, and draining for 3h at room temperature for later use.
(2) And (2) soaking the snow lotus herb cleaned in the step (1) in a stainless steel basin filled with cold water at 5 ℃ for 30min for later use.
(3) Transferring the cold water soaked snow lotus herb in the step (2) to a 2L casserole, adding two thirds of distilled water, boiling with strong fire, adjusting the temperature to be slow fire, and stewing for 20 min. Cooking herba Saussureae Involueratae, taking out with a net plate, and cooling at room temperature.
(4) Removing too small flakes from the cooked snow lotus in the step (3) according to the size of the flakes, modifying too large flakes with a blade to make the sizes of the flakes uniform, preparing uniform snow lotus flakes, transferring the uniform snow lotus flakes into a stainless steel basin, sealing the opening of a preservative film, and refrigerating at 4 ℃ for storage.
9. Preparation of composite solution
(1) Selecting a stirrer with model number of HB-K800, mixing and adding the crude extract of Kochia scoparia in 5, the extract of Epimedium in 7 and the extract of yellow bud into the stirrer, stirring at 180rpm for 10min, taking out and pouring into a stainless steel basin with volume of 30L, and standing at room temperature for 2h for later use.
(2) Selecting 5 pieces of medical gauze, overlapping, making coarse filter cloth, standing the mixed solution obtained in step (1), and filtering with gauze to obtain composite solution. Transferring into a sealed glass jar with the capacity of 1000ml, and storing at 4 ℃ in a sealed manner for later use.
10. Preparation of composite meat emulsion
(1) Placing the Aristolochia debilis meat obtained in step 1, the bean paste meat obtained in step 2, the wild rice flour obtained in step 3, and the herb Hierochloes Adoratae and Armillaria mellea powder obtained in step 4 into a chopping and mixing machine with the model of WSQJ-22E, setting the chopping and mixing time to 3min, and stopping for 2 min. Repeat 3 times.
(2) Adding compound solution of 5 parts of kudzu vine powder, 5 parts of coarse cereal powder, 5 parts of polygonum multiflorum powder and 9 parts of ginger powder, 5 parts of edible starch, 2 parts of cooking wine and 3 parts of salt into a stirrer with the model of HB-K800, stirring for 45min at the speed of 150rpm, transferring into a sealed glass tank with the capacity of 50L after stirring, and refrigerating and storing at 4 ℃.
(3) And (3) adding the mixed solution obtained in the step (1) and the step (2) into a stirrer with the model of HB-K800, mixing and stirring, stirring at the speed of 120 for 6min, stopping for 2min, repeating for 3 times to obtain composite meat paste, taking out into a stainless steel basin with the capacity of 30ml, sealing by a preservative film, and refrigerating at 4 ℃ for later use.
11. Soft Changtong fish sausage filling method
(1) Selecting natural pig large intestine casing with width of 2.7cm, washing with distilled water for 10min at water temperature of 30 deg.C, and refrigerating at 4 deg.C for use.
(2) Soaking the sausage casing in the step (1) in warm water for 30min, taking out the sausage casing in a net tray, draining water at room temperature, and refrigerating at 4 ℃ for later use.
(3) And (3) selecting an XZ-400 sausage filler, filling the sausage casing obtained in the step (2) into a sausage filler opening, pouring the composite meat paste obtained in the step (10) into a filling barrel of the sausage filler, and filling the filling weight of the composite meat paste into the filling barrel of the sausage filler, wherein each filling weight is 32g, so that the filled sausage is obtained.
(4) And (4) adopting an artificial tying opening, and tying the opening of the intestine system obtained in the step (3) by using a nylon thread, wherein the length of each section is 12 cm.
(5) And (3) pricking the segmental sausage body obtained in the step (4) into a plurality of small holes by adopting an artificial exhaust method through toothpicks or fine objects, and discharging moisture and air generated in the sausage filling process in the step (3) to obtain the raw sausage.
(6) And (3) selecting an oven with the model of XF-80100, transferring the raw sausage prepared in the step (5) into the oven, and drying 70% of water in the sausage at the parameter temperature of 90 ℃ for 3 hours.
(7) Selecting a VS30D vacuum packaging machine, vacuum packaging the Xuyi crayfish prepared in the step (6), and storing the Xuyi crayfish in a refrigerated state at 4 ℃ for later use.
Example 2
The soft paphiopedilum sausage and the preparation method thereof comprise the following specific steps:
1. preparation method of Aristolochia debilis
(1) 80kg of fresh paphiopedilum micranthum is purchased, and the best method is that the back is dark and bright and the abdomen is light yellow.
(2) Washing the Aristolochia debilis selected in the step (1) with tap water for 8min, controlling the water temperature at 2 ℃, and transferring to a 20L stainless steel basin for later use.
(3) Selecting bamboo sticks or bamboo chopsticks, and cutting the bamboo sticks or bamboo chopsticks into a flat bamboo knife for later use.
(4) And (3) holding the fish head with the bamboo knife prepared in the step (3) by the left hand, pinching the bamboo knife by the right hand, cutting the long fish under the jaw, tightly adhering to the triangular vertebra of the long fish, firstly cutting and taking down the belly skin meat of the long fish from head to tail, cutting and taking down the back meat of the long fish by adopting the same treatment method, and putting the belly skin meat and the back meat of the long fish (collectively called soft-pocketed long fish meat) into a 10L stainless steel basin for later use.
(5) Washing the flesh of the Changtong fishes treated in the step (4) with distilled water for 5min, and fishing out the flesh of the Changtong fishes through a net plate. Draining at room temperature, transferring to a refrigerating chamber at 4 ℃ for later use.
(6) 5kg of salt, 2kg of ginger powder, 4kg of cooking wine and 60kg of water are blended into the quick-boiled preparation liquid, and the quick-boiled preparation liquid is transferred into a glass bottle with the capacity of 10L for standby after being stirred and mixed uniformly by a stick.
(7) Putting the cleaned paphiopedilum micranthum meat in the step (5) and the feed liquid in the step (6) into a cooking pot with the capacity of 30L, adding 10L of distilled water, covering with a thick bamboo grate, boiling for 2min, and semi-cooking.
(8) And (4) fishing out the half-cooked paphiopedilum micranthum meat obtained in the step (7) through a net plate, washing the paphiopedilum micranthum meat with distilled water for 3min, cooling the paphiopedilum micranthum meat to room temperature, and refrigerating the paphiopedilum micranthum meat at 4 ℃ for later use.
(9) Selecting a WSQJ-22E cutting and mixing machine, putting the half-cooked soft paphiopedilum meat obtained in the step (8) into the cutting and mixing machine, cutting and mixing for 3min, stopping for 1min, repeating for 2 times, and controlling the temperature of minced meat to be 5 ℃. And (3) preparing the meat paste of the soft-pockmarked Changhou fish, transferring the meat paste into a 10L stainless steel basin, sealing the basin with a preservative film, and storing the meat paste in a refrigerating chamber at 4 ℃ for later use.
2. Preparation of Doudan pill
(1) Washing fresh clanis bilineata tsingtauica 30kg with tap water for 3min, and cleaning sludge and impurities on the surface of clanis bilineata tsingtauica.
(2) Selecting a plastic bucket with the capacity of 15L, filling two thirds of distilled water, pouring the clanis bilineata tsingtauica pills cleaned in the step (1) into the plastic bucket filled with the distilled water, and soaking for 8 min. And (4) fishing out the live clanis bilineata tsingtauica pills until the live clanis bilineata tsingtauica pills are completely drowned, and draining for 20 min.
(3) Transferring the clanis bilineata tsingtauica drained in the step (2) onto a wood board paved with gauze, selecting a clean rolling pin with the diameter of 3cm, rolling on the wood board, and making a round trip for 4 times until the drowned clanis bilineata tsingtauica is discharged. Washing with tap water for 5min to remove viscera and feces on the surface.
(4) Washing the surface cleaned in the step (3) with distilled water for 8min, taking out the surface from a net plate, draining water at room temperature, putting the surface into a fresh-keeping box with the capacity of 18L, and refrigerating and storing the surface at 4 ℃ for later use.
3. Preparation of wild rice flour
(1) Putting 4kg of wild rice in a 10L stainless steel basin, washing with distilled water for 5min, and standing for 15 min.
(2) And (2) adding 10L of distilled water into the stainless steel basin with the transfer capacity of 15L of the clean wild rice in the step (1) to completely immerse the wild rice, and soaking for 8 h.
(3) And (3) fishing the wild rice soaked in the step (2) out by using a net tray, and draining for 1h at normal temperature for later use.
(4) Selecting a cooking pot with the capacity of 20L, adding the soaked wild rice into the cooking pot, and adding two thirds of distilled water. Heating to boil, steaming for 30min, taking out with a net plate, and cooling at room temperature.
(5) Selecting an electric heating constant-temperature drying oven with the model of DHG-9241A, putting the steamed wild rice in the step (4) into the drying oven, setting the temperature at 50 ℃ for 3h, taking out, and cooling at room temperature for later use.
(6) Selecting a CWF-2501 type ultramicro pulverizer, setting the parameters to 450rpm, pulverizing for 8min, sieving the wild rice powder with 150 mesh sieve to obtain wild rice powder, transferring into a storage tank with the capacity of 800ml, sealing, keeping out of the sun, and refrigerating at 4 deg.C for later use.
4. Preparation of Japanese milkvetch root
(1) Placing 3kg of couch grass needle in a 10L stainless steel basin, washing with deionized water for 5min, taking out with a net plate, and draining at room temperature for 1h for later use.
(2) Selecting an electric heating constant-temperature drying oven with the model of DHG-9241A, and spreading the cleaned spicules in the step (1) on a shelf, wherein the set parameter is 50 ℃ and the time is 1.5 h. Opening the oven every 30min, and turning over to continue baking. After the completion, the mixture was taken out, cooled at room temperature, transferred to a 10L-capacity sealed box, and dried and stored for later use.
5. Preparation of crude extract of Kochia scoparia
(1) Weighing 3kg of Kochia scoparia, putting into a 10L stainless steel basin, washing with distilled water for 8min, standing for 15min, taking out with a net plate, and draining for 1h at normal temperature for later use.
(2) Transferring the dried Kochia scoparia in the step (1) to an operation table, chopping the Kochia scoparia with a kitchen knife, and chopping for 8 min. Making into pulverized Kochia scoparia, placing in a storage tank with volume of 800ml, and storing in dark.
(3) Taking out the ground skin in the step (2) by using a medicine spoon, filling the ground skin into a filter paper cylinder with the height of 15cm and the inner diameter of 40mm, sealing the opening, and putting the filter paper cylinder into an extraction cylinder with the inner diameter of 50 mm.
(4) A500 mL flat-bottomed flask was set up, two grains of zeolite were placed, and the height of the flask was adjusted so that it was just immersed in water in a 701 model super thermostatted water bath.
(5) And (4) adding food-grade ethanol solution with the volume concentration of 95% in the amount of two siphons into a reflux condenser pipe at the upper part of the apparatus on the basis of the Soxhlet extraction device in the step (4).
(6) Turning on water bath box power supply, heating and refluxing for 2 hr, siphoning for 10 times during extraction process, extracting until the color of extractive solution in the barrel becomes light, stopping heating, repeating for 2 times, mixing extractive solutions to obtain crude extract of Kochia scoparia, transferring into 800ml sealed glass jar, and refrigerating at 4 deg.C for storage.
6. Preparation of Armillaria mellea powder
(1) Purchasing fresh Armillaria mellea 5kg, removing putrefying bacteria, slowly flushing with distilled water for 2min, placing in stainless steel basin, and refrigerating at 0 deg.C for storage.
(2) Selecting a food-grade beater with the model number of GD0687, adding the armillaria mellea obtained in the step (1) into the beater, simultaneously adding a proper amount of distilled water, taking the quality of the armillaria mellea as a parameter, and adding the mass of the armillaria mellea: the ratio of distilled water was 1: 3. Pulping for 3min, stopping for 1min, and repeating for 3 times. Preparing Armillaria mellea slurry, pouring into a sealed glass jar with a volume of 8L, and refrigerating at 4 deg.C for use.
(3) And (3) selecting an extrusion spraying machine with a host model of LPG150, and directly putting the armillaria mellea slurry obtained in the step (2) into a feeding port of the extrusion spraying machine. Setting the air inlet temperature at 140 deg.C and the outlet pressure at 10kpa for 3min to obtain Armillaria mellea powder, and cooling to room temperature.
(4) And (4) putting the powder prepared in the step (3) into a vacuum freeze dryer with the model of LGJ-18A, freeze-drying for 8 hours to prepare the armillaria mellea powder, sealing the armillaria mellea powder in a sealed bag, and refrigerating at 4 ℃ for later use.
7. Preparation of epimedium extract
(1) 2kg of fresh epimedium is taken, and rotten leaves are removed. Placing in a 3L stainless steel basin, washing with distilled water for 8min, taking out with a net plate, and draining at room temperature for 2.5 h.
(2) Putting the herba epimedii in the step (1) into a CWF-2501 type ultrafine grinder, setting parameters to be 400rpm, grinding for 10min, sieving the herba epimedii powder with a 150-mesh sieve, transferring the herba epimedii powder into a storage tank with the capacity of 5L, and refrigerating at 4 ℃ for storage for later use.
(3) And (3) adding the epimedium powder treated in the step (2) into a stainless steel basin containing 2kg of purified water, stirring by using a stick, and primarily stirring for dissolving.
(4) Pouring the epimedium solution preliminarily dissolved in the step (3) into a pot with the capacity of 3L, heating for 8min by an electromagnetic oven while stirring by a stick to further dissolve the epimedium, pouring into a stainless steel basin, and cooling at room temperature for later use.
(5) Transferring the epimedium solution obtained in the step (4) to an ultrasonic circulation extractor with the model number of JZ-JCX300G, setting the parameter at 150rpm, the ultrasonic frequency of the ultrasonic extractor at 30KHZ and the temperature at 45 ℃. The extraction time is 15min, and the rest time is 5 min. This was repeated 3 times. And (5) after the ultrasonic treatment is finished, transferring the mixture into a glass jar for sealing, and refrigerating and storing the mixture at 4 ℃ for later use.
(6) Selecting a 800 food centrifuge, transferring the herba Epimedii solution subjected to ultrasonic treatment in step (5) into the centrifuge, separating at 1000rpm for 5 min. And (3) carrying out ultrasonic extraction on epimedium, preparing, putting into a sealed glass jar with the capacity of 10L for storage, and refrigerating at 4 ℃ for later use.
8. Preparation of snow lotus herb
(1) Taking 2kg of snow lotus herb, putting the snow lotus herb in a 3L stainless steel basin, washing for 3min by deionized water, taking out the snow lotus herb in a net plate, and draining for 2.5h at room temperature for later use.
(2) And (2) soaking the snow lotus herb cleaned in the step (1) in a stainless steel basin filled with cold water at the temperature of 2 ℃ for 20min for later use.
(3) Transferring the cold water soaked herba Saussureae Involueratae in step (2) to a casserole with a volume of 1L, adding two thirds of distilled water, boiling with strong fire, adjusting the temperature to small fire, and stewing slowly for 20 min. Cooking herba Saussureae Involueratae, taking out with a net plate, and cooling at room temperature.
(4) Removing too small flakes from the cooked snow lotus in the step (3) according to the size of the flakes, modifying too large flakes with a blade to make the sizes of the flakes uniform, preparing uniform snow lotus flakes, transferring the uniform snow lotus flakes into a stainless steel basin, sealing the opening of a preservative film, and refrigerating at 4 ℃ for storage.
9. Preparation of composite solution
(1) Selecting a stirrer with model number of HB-K800, mixing and adding the crude extract of Kochia scoparia in 5, the extract of Epimedium in 7 and the extract of yellow bud into the stirrer, stirring at 150rpm for 8min, taking out and pouring into a stainless steel basin with capacity of 20L, and standing at room temperature for 1.5h for later use.
(2) Selecting 5 pieces of medical gauze, overlapping, making coarse filter cloth, standing the mixed solution obtained in step (1), and filtering with gauze to obtain composite solution. Transferring to a sealed glass jar with the capacity of 800ml, and storing at 4 ℃ in a sealed manner for later use.
10. Preparation of composite meat emulsion
(1) Placing the meat of Aristolochia debilis of 1, the meat of Plumbum preparatium of 2, the rice flour of Zizania latifolia of 3, the herb of Mucuna prostrata of 4, the powder of Armillariella mellea of 6, and the slices of herba Saussureae Involueratae of 8 into a chopper of WSQJ-22E, and stopping for 1-2 min. Repeat 2 times.
(2) Adding compound solution of kudzu vine powder 10 parts, coarse cereal powder 10 parts, Polygoni Multiflori radix powder 10 parts and 9 parts, adding ginger powder 2 parts, edible starch 7 parts and salt 5 parts into a stirrer with model HB-K800, stirring at 120rpm for 30min, transferring into a sealed glass tank with capacity of 40L after stirring, and refrigerating at 4 deg.C for storage.
(3) And (3) adding the mixed solution obtained in the step (1) and the step (2) into a stirrer with the model number of HB-K800, mixing and stirring, stirring at the speed of 100 for 5min, stopping for 1min, repeating for 2 times to obtain composite meat paste, taking out into a stainless steel basin with the capacity of 20ml, sealing by a preservative film, and refrigerating at 4 ℃ for later use.
11. Soft Changtong fish sausage filling method
(1) Selecting natural pig large intestine casing with width of 2.5cm, washing with distilled water for 5min at water temperature of 20 deg.C, and refrigerating at 4 deg.C for use.
(2) Soaking the sausage casing in the step (1) in warm water for 20min, taking out the sausage casing in a net tray, draining water at room temperature, and refrigerating at 4 ℃ for later use.
(3) And (3) selecting an XZ-400 sausage filler, filling the sausage casing obtained in the step (2) into a sausage filler opening, pouring the composite meat paste obtained in the step (10) into a filling barrel of the sausage filler, and filling the filling weight of each sausage into the filling barrel by 30 g/root to obtain the filled sausage.
(4) And (4) adopting an artificial tying opening, and tying the opening of the intestine system obtained in the step (3) by using a nylon thread, wherein the length of each section is 10 cm.
(5) And (3) pricking the segmental sausage body obtained in the step (4) into a plurality of small holes by adopting an artificial exhaust method through toothpicks or fine objects, and discharging moisture and air generated in the sausage filling process in the step (3) to obtain the raw sausage.
(6) And (3) selecting an oven with the model of XF-80100, transferring the raw sausage prepared in the step (5) into the oven, and drying 60% of moisture in the sausage at the parameter temperature of 80 ℃ for 2 hours.
(7) Selecting a VS30D vacuum packaging machine, vacuum packaging the Xuyi crayfish prepared in the step (6), and storing the Xuyi crayfish in a refrigerated state at 4 ℃ for later use.
Example 3
The soft paphiopedilum sausage and the preparation method thereof comprise the following specific steps:
1. preparation method of Aristolochia debilis
(1) 75kg of fresh paphiopedilum micranthum is purchased, and the best method is that the back is dark and bright, and the abdomen is pale yellow.
(2) Washing the Aristolochia debilis selected in the step (1) with tap water for 9min, controlling the water temperature at 6 ℃, and transferring to a 25L stainless steel basin for later use.
(3) Selecting bamboo sticks or bamboo chopsticks, and cutting the bamboo sticks or bamboo chopsticks into a flat bamboo knife for later use.
(4) And (3) holding the fish head with the bamboo knife prepared in the step (3) by the left hand, pinching the bamboo knife by the right hand, cutting the long fish under the jaw, tightly adhering to the triangular vertebra of the long fish, firstly cutting and taking down the belly skin meat of the long fish from head to tail, cutting and taking down the belly skin meat of the long fish by adopting the same treatment method, and putting the belly skin meat and the belly skin meat (collectively called soft-pocketed long fish meat) of the long fish into a 12L stainless steel basin for later use.
(5) Washing the flesh of the Changtong fishes treated in the step (4) with distilled water for 6min, and fishing out the flesh of the Changtong fishes through a net plate. Draining at room temperature, transferring to a refrigerating chamber at 4 ℃ for later use.
(6) Blending quick-boiled material liquid, 4kg of salt, 1kg of ginger powder, 3kg of cooking wine and 40kg of water, stirring and mixing uniformly by a stick, and transferring the mixture into a glass bottle with the capacity of 11L for later use.
(7) Putting the washed paphiopedilum micranthum meat in the step (5) and the feed liquid in the step (6) into a cooking pot with the capacity of 35L together, adding 12L of distilled water, covering with a thick bamboo grate, boiling for 2min, and semi-cooking.
(8) And (4) fishing out the half-cooked paphiopedilum micranthum meat obtained in the step (7) through a net plate, washing with distilled water for 4min, cooling to room temperature, and refrigerating at 4 ℃ for later use.
(9) Selecting a WSQJ-22E cutting and mixing machine, putting the half-cooked soft paphiopedilum meat obtained in the step (8) into the cutting and mixing machine, cutting and mixing for 4min, stopping for 1min, repeating for 2 times, and controlling the temperature of minced meat to be 6 ℃. And (3) preparing the meat paste of the soft-pockmarked Changhou fish, transferring the meat paste into a 12L stainless steel basin, sealing the basin with a preservative film, and storing the meat paste in a refrigerating chamber at 4 ℃ for later use.
2. Preparation of Doudan pill
(1) Washing fresh clanis bilineata tsingtauica (25 kg) with tap water for 4min, and cleaning sludge and impurities on the surface of clanis bilineata tsingtauica.
(2) Selecting a 17L plastic bucket, filling two thirds of distilled water, pouring the clanis bilineata tsingtauica pills cleaned in the step (1) into the plastic bucket filled with the distilled water, and soaking for 9 min. And (4) fishing out the live clanis bilineata tsingtauica pills until the live clanis bilineata tsingtauica pills are completely drowned, and draining for 25 min.
(3) Transferring the clanis bilineata tsingtauica drained in the step (2) onto a wood board paved with gauze, selecting a clean rolling pin with the diameter of 4cm, rolling on the wood board, and making a round trip for 4 times until the drowned clanis bilineata tsingtauica is discharged. Washing with tap water for 7min to remove viscera and feces on the surface.
(4) Washing the surface cleaned in the step (3) with distilled water for 9min, taking out the surface from a net plate, draining water at room temperature, putting the surface into a preservation box with the capacity of 19L, and refrigerating and storing the surface at 4 ℃ for later use.
3. Preparation of wild rice flour
(1) Putting 2kg of wild rice in a 13L stainless steel basin, washing with distilled water for 7min, and standing for 17 min.
(2) And (2) adding 12L of distilled water into the stainless steel basin with the transfer capacity of 19L of the clean wild rice in the step (1) to completely immerse the wild rice, and soaking for 9 h.
(3) And (3) fishing the wild rice soaked in the step (2) out by using a net tray, and draining for 1h at normal temperature for later use.
(4) Selecting a 24L steaming and boiling pot, adding soaked wild rice into the steaming and boiling pot, and adding two thirds of distilled water. Heating to boil, steaming for 32min, taking out with a net plate, and cooling at room temperature.
(5) Selecting an electric heating constant-temperature drying oven with the model of DHG-9241A, putting the steamed wild rice in the step (4) into the drying oven, setting the temperature to be 55 ℃ for 4 hours, taking out, and cooling at room temperature for later use.
(6) Selecting a CWF-2501 type ultramicro pulverizer, setting parameters to 460rpm, pulverizing for 9min, sieving Zizania latifolia L powder with 160 mesh sieve to obtain Zizania latifolia L powder, transferring into a storage tank with a capacity of 900ml, sealing, keeping out of the sun, and refrigerating at 4 deg.C for storage.
4. Preparation of Japanese milkvetch root
(1) Placing 2kg of couch grass needle in a 12L stainless steel basin, washing with deionized water for 6min, taking out with a net plate, and draining at room temperature for 1.5h for later use.
(2) Selecting an electric heating constant-temperature drying oven with the model of DHG-9241A, and spreading the cleaned spicules in the step (1) on a shelf, wherein the set parameter is 55 ℃, and the time is 1.7 h. Opening the oven every 30min, and turning over to continue baking. After completion, the reaction mixture was taken out, cooled at room temperature, transferred to a 13L-capacity sealed box, and dried and stored for further use.
5. Preparation of crude extract of Kochia scoparia
(1) Weighing 2kg of Kochia scoparia, putting the Kochia scoparia in a 13L stainless steel basin, washing with distilled water for 9min, standing for 17min, taking out the Kochia scoparia in a net plate, and draining for 1h at normal temperature for later use.
(2) Transferring the dried Kochia scoparia in the step (1) to an operation table, chopping the Kochia scoparia with a kitchen knife, and chopping for 9 min. Making into pulverized Kochia scoparia, placing in a storage tank with volume of 900ml, and storing in dark.
(3) Taking out the ground skin in the step (2) by using a spoon, filling the ground skin into a filter paper cylinder with the height of 16cm and the inner diameter of 41mm, sealing the opening, and putting the filter paper cylinder into an extraction cylinder with the inner diameter of 52 mm.
(4) A550 mL flat-bottomed flask was set up, two grains of zeolite were placed, and the height of the flask was adjusted so that it was just immersed in water in a 701 model super thermostatted water bath.
(5) And (4) adding food-grade ethanol solution with the volume concentration of 95% in the amount of two siphons into a reflux condenser pipe at the upper part of the apparatus on the basis of the Soxhlet extraction device in the step (4).
(6) Turning on water bath box power supply, heating and refluxing for 2.5 hr, siphoning for 12 times during extraction process, extracting until the color of the extractive solution in the barrel becomes light, stopping heating and repeating for 2 times, mixing extractive solutions to obtain crude extract of Kochia scoparia, transferring into 900ml sealed glass jar, and refrigerating at 4 deg.C for storage.
6. Preparation of Armillaria mellea powder
(1) Purchasing 4kg of fresh Armillaria mellea, removing putrefying bacteria, slowly flushing with distilled water for 3min, placing in stainless steel basin, and refrigerating at 3 deg.C for storage.
(2) Selecting a food-grade beater with the model number of GD0687, adding the armillaria mellea obtained in the step (1) into the beater, simultaneously adding a proper amount of distilled water, taking the quality of the armillaria mellea as a parameter, and adding the mass of the armillaria mellea: the ratio of distilled water was 1: 3. Pulping for 4min, stopping for 2min, and repeating for 3 times. Preparing Armillaria mellea slurry, pouring into a sealed glass jar with a volume of 9L, and refrigerating at 4 deg.C for use.
(3) And (3) selecting an extrusion spraying machine with a host model of LPG150, and directly putting the armillaria mellea slurry obtained in the step (2) into a feeding port of the extrusion spraying machine. Setting the air inlet temperature at 150 deg.C and outlet pressure at 11kpa for 4min to obtain Armillaria mellea powder, and cooling to room temperature.
(4) Putting the powder prepared in the step (3) into a vacuum freeze dryer with the model of LGJ-18A, freeze-drying for 9h to prepare the armillaria mellea powder, sealing the armillaria mellea powder in a sealed bag, and refrigerating the armillaria mellea powder at 4 ℃ for later use.
7. Preparation of epimedium extract
(1) 3kg of fresh epimedium is taken and rotten leaves are removed. Placing in a 4L stainless steel basin, washing with distilled water for 9min, taking out with a net plate, and draining at room temperature for 2.5 hr.
(2) Putting the herba epimedii in the step (1) into a CWF-2501 type ultrafine grinder, setting parameters to be 450rpm, grinding for 12min, sieving the herba epimedii powder with a 200-mesh sieve, transferring the herba epimedii powder into a storage tank with the capacity of 5L, and refrigerating at 4 ℃ for storage for later use.
(3) And (3) adding the epimedium powder treated in the step (2) into a stainless steel basin containing 3kg of purified water, stirring by using a stick, and primarily stirring for dissolving.
(4) Pouring the epimedium solution preliminarily dissolved in the step (3) into a pot with the capacity of 5L, heating for 12min by an electromagnetic oven while stirring by a stick so as to further dissolve the epimedium, pouring into a stainless steel basin, and cooling at room temperature for later use.
(5) Transferring the epimedium solution obtained in the step (4) to an ultrasonic circulation extractor with the model number of JZ-JCX300G, setting the parameter at 200rpm, the ultrasonic frequency of the ultrasonic extractor at 35KHZ and the temperature at 55 ℃. The extraction time is 20min, and the rest time is 10 min. This was repeated 4 times. And (5) after the ultrasonic treatment is finished, transferring the mixture into a glass jar for sealing, and refrigerating and storing the mixture at 4 ℃ for later use.
(6) Selecting a 1100 model food centrifuge, transferring the herba Epimedii solution subjected to ultrasonic treatment in step (5) into the centrifuge, separating at 1500rpm for 6 min. And (3) carrying out ultrasonic extraction on epimedium, preparing, putting into a sealed glass jar with the capacity of 12L for storage, and refrigerating at 4 ℃ for later use.
8. Preparation of snow lotus herb
(1) Taking 1kg of snow lotus herb, putting the snow lotus herb in a 4L stainless steel basin, washing for 5min by deionized water, taking out the snow lotus herb in a net plate, and draining for 3h at room temperature for later use.
(2) And (2) soaking the snow lotus herb cleaned in the step (1) in a stainless steel basin filled with cold water at 5 ℃ for 25min for later use.
(3) Transferring the cold water soaked snow lotus herb in the step (2) to a 2L casserole, adding two thirds of distilled water, boiling with strong fire, adjusting the temperature to be slow fire, and stewing for 20 min. Cooking herba Saussureae Involueratae, taking out with a net plate, and cooling at room temperature.
(4) Removing too small flakes from the cooked snow lotus in the step (3) according to the size of the flakes, modifying too large flakes with a blade to make the sizes of the flakes uniform, preparing uniform snow lotus flakes, transferring the uniform snow lotus flakes into a stainless steel basin, sealing the opening of a preservative film, and refrigerating at 4 ℃ for storage.
9. Preparation of composite solution
(1) Selecting a stirrer with model number of HB-K800, mixing and adding the crude extract of Kochia scoparia in 5, the extract of Epimedium in 7 and the extract of yellow bud into the stirrer, stirring at 160rpm for 9min, taking out and pouring into a stainless steel basin with capacity of 25L, and standing at room temperature for 2h for later use.
(2) Selecting 5 pieces of medical gauze, overlapping, making coarse filter cloth, standing the mixed solution obtained in step (1), and filtering with gauze to obtain composite solution. Transferring into a sealed glass jar with a capacity of 900ml, and storing at 4 deg.C under sealed condition for use.
10. Preparation of composite meat emulsion
(1) Placing the Aristolochia debilis meat obtained in step 1, the bean paste meat obtained in step 2, the wild rice flour obtained in step 3, the spica herb obtained in step 4, the Armillaria mellea powder 6 and the snow lotus slices 8 into a chopping and mixing machine with the model of WSQJ-22E, setting the chopping and mixing time to be 3min, and stopping for 2 min. Repeat 3 times.
(2) Adding compound solution of kudzu vine powder 7 parts, coarse cereal powder 8 parts, fleece-flower root powder 6 parts and 9 parts, ginger powder 1 part, edible starch 6 parts, cooking wine 3 parts and salt 4 parts into a stirrer with model number HB-K800, stirring at 150rpm for 45min, transferring into a sealed glass tank with capacity of 50L after stirring, and refrigerating at 4 ℃.
(3) And (3) adding the mixed solution obtained in the step (1) and the step (2) into a stirrer with the model of HB-K800, mixing and stirring, stirring at the speed of 120 for 6min, stopping for 2min, repeating for 3 times to obtain composite meat paste, taking out into a stainless steel basin with the capacity of 30ml, sealing by a preservative film, and refrigerating at 4 ℃ for later use.
11. Soft Changtong fish sausage filling method
(1) Selecting natural pig large intestine casing with width of 2.6cm, washing with distilled water for 6min at water temperature of 25 deg.C, and refrigerating at 4 deg.C for use.
(2) Soaking the sausage casing in the step (1) in warm water for 28min, taking out the sausage casing in a net tray, draining water at room temperature, and refrigerating at 4 ℃ for later use.
(3) And (3) selecting an XZ-400 sausage filler, filling the sausage casing obtained in the step (2) into a sausage filler opening, pouring the 10 composite meat paste into a filling barrel of the sausage filler, and filling the filling weight of the composite meat paste into the filling barrel of the sausage filler, wherein the filling weight of the composite meat paste is 31 g/root, so that the filled sausage is prepared.
(4) And (4) adopting an artificial tying opening, and tying the opening of the intestine system obtained in the step (3) by using a nylon thread, wherein the length of each section is 12 cm.
(5) And (3) pricking the segmental sausage body obtained in the step (4) into a plurality of small holes by adopting an artificial exhaust method through toothpicks or fine objects, and discharging moisture and air generated in the sausage filling process in the step (3) to obtain the raw sausage.
(6) And (3) selecting an oven with the model of XF-80100, transferring the raw sausage prepared in the step (5) into the oven, and drying 63% of water in the sausage at the parameter temperature of 82 ℃ for 2 hours.
(7) Selecting a VS30D vacuum packaging machine, vacuum packaging the Xuyi crayfish prepared in the step (6), and storing the Xuyi crayfish in a refrigerated state at 4 ℃ for later use.
Example 4: performance testing
1. Sensory evaluation:
a sensory food panel comprising 10 strictly selected and trained panelists were asked to taste the samples without prior knowledge of product differences by the panelists according to sensory evaluation criteria. The sausage is comprehensively described and evaluated by taking the color, flavor, taste, tissue state and overall acceptability of the sausage as indexes, and a grading method is adopted, and the grading result is averaged. The scoring criteria are shown in table 1.
TABLE 1 sausage sensory Scoring standards
The difference from the examples is that the sausages prepared by the method disclosed in the patent application with the publication number of CN 110447841A are used in the comparison example, and the color, the flavor, the taste, the tissue state and the overall acceptability are evaluated in an organoleptic evaluation, and the results are shown in figure 1.
As can be seen from FIG. 1, the sensory scores of the example groups are all higher, wherein the sensory score of the example 1 is up to 77 points, the sensory score of the example 2 is also 70 points, all the scoring indexes can reach higher levels, the control group only reaches 62 points, and the sensory scores of the example groups are obviously higher than those of the control group. The soft paphiopedius sausage disclosed by the invention is excellent in color, flavor, mouthfeel, tissue state and overall acceptability, and is popular with consumers.
2. And (3) texture determination:
the sausage samples were cut into cylindrical shapes (diameter 2.5cm, height 2.0cm) for use. Texture testing was performed using a texture analyzer equipped with a cylindrical probe (P/50, 50mm stainless steel cylinder). The control group sausage was purchased through the market. The measurement criteria are hardness, elasticity and chewiness. The measurement parameters are as follows: the compression height of the double compression cycle test reaches 60% of the original height, the time interval between two compression cycles is 5s, the trigger force for the test is 5g, the rate before the test is 2mm/s, the rate during the test is 1mm/s, the rate after the test is 2mm/s, each group is 6 parallel, and then the average value is taken. Data collection and processing was done by computer software, and the results are shown in table 2.
TABLE 2 texture of sausages of different groups
As can be seen from Table 2, the hardness of each group of examples was lower than that of the control group, and the elasticity and chewiness were higher than those of the control group.
As can be seen from Table 2, the product of the example group had better quality and structure characteristics. The sausage disclosed by the invention is fully shown to have the texture characteristics obviously superior to those of a control group, is more suitable for consumers to eat, and has excellent quality and mouthfeel.
Claims (8)
1. A soft-pocketed Changtai fish sausage is characterized in that: the composite material comprises the following raw materials in parts by weight: 70-80 parts of paphiopedilum micranthum, 20-30 parts of clanis bilineata, 2-3 parts of wild rice, 2-3 parts of lancea, 5-10 parts of kudzu vine powder, 5-10 parts of coarse cereal powder, 5-10 parts of polygonum multiflorum powder, 2-3 parts of yellow bud extract, 2-3 parts of broom cypress, 4-5 parts of armillaria mellea, 1-2 parts of epimedium, 1-2 parts of snow lotus herb, 1-2 parts of ginger powder, 2-4 parts of cooking wine, 3-5 parts of salt and 5-10 parts of edible starch.
2. The method for preparing the soft paphiopedius sausage as claimed in claim 1, which is characterized in that: the method comprises the following steps:
(1) preparing the soft-pocketed Channa argus into soft-pocketed Channa argus meat paste; preparing the clanis bilineata tsingtauica into clanis bilineata tsingtauica meat; preparing the wild rice into wild rice flour; preparing Armillaria mellea into powder; preparing the crude extract of the Kochia scoparia from the Kochia scoparia; preparing coarse extract of the skin from epimedium; preparing herba Saussureae Involueratae into herba Saussureae Involueratae tablet;
(2) preparing a composite solution: mixing the crude extract of Kochia scoparia, the extract of Epimedium and the extract of yellow bud, stirring, standing and filtering for later use;
(3) preparing the composite meat paste:
A. mixing meat paste of Aristolochia debilis, bean paste meat, fructus Zizaniae Caduciflorae powder, herba Imperatae, Armillaria mellea powder, and herba Saussureae Involueratae slice, and chopping to obtain mixed meat;
B. mixing kudzu powder, coarse cereal powder, polygonum multiflorum powder, composite solution, ginger powder, cooking wine, salt and edible starch, and stirring to obtain mixed solution;
C. mixing the mixed meat and the mixed solution, stirring, and refrigerating for use;
(4) filling the soft Changtong fish sausage:
A. washing the casing with distilled water, and refrigerating;
B. soaking the refrigerated sausage casing for 20-30min, draining, and refrigerating;
C. and (3) filling the composite meat paste into a sausage casing by using a sausage filler, sealing, puncturing holes on the sausage body, and discharging water and air to obtain the sausage.
3. The method for preparing the aristolochia debilis sausage as claimed in claim 1, wherein: the method for preparing the meat paste of the Channa Argus comprises the following steps:
(1) cleaning the Channa Argus;
(2) holding the fish head with one hand, pinching the knife with the other hand, cutting the knife from the jaw of the long fish, attaching the triangular vertebra bone of the long fish, firstly, scraping and taking down the belly skin meat of the long fish from head to tail, and scraping and taking down the back meat of the long fish by adopting the same treatment method to obtain the belly skin meat and the back meat of the long fish, which are collectively called as the soft pocketed long fish meat;
(3) washing the soft-pockmarked Changbai fish meat with distilled water, draining at room temperature, and refrigerating;
(4) mixing salt, shallot, ginger and garlic powder, cooking wine and water to obtain a feed liquid;
(5) adding distilled water into the refrigerated soft-pockmarked Changbai fish meat and the feed liquid, and quick-boiling and half-cooking;
(6) washing half-cooked Changchun fish with distilled water, cooling to room temperature, and refrigerating;
(7) and (4) chopping the chilled soft-pocketed long fish meat in the step (6) to prepare soft-pocketed long fish meat paste, and refrigerating.
4. The method for preparing the aristolochia debilis sausage as claimed in claim 2, wherein: the method for preparing the clanis bilineata tsingtauica meat by the clanis bilineata tsingtauica is as follows: cleaning live clanis bilineata tsingtauica, drowning and draining; discharging the internal organs of the clanis bilineata tsingtauica after draining, cleaning the surface, draining, refrigerating to obtain clanis bilineata tsingtauica meat for later use.
5. The method for preparing the aristolochia debilis sausage as claimed in claim 2, wherein: the method for preparing the zizania rice noodles from the zizania rice comprises the following steps:
(1) cleaning wild rice, soaking for 8-12h, and draining;
(2) adding distilled water, steaming for 30-35min, and cooling;
(3) drying for 3-4h, and cooling;
(4) micronizing, and refrigerating.
6. The method for preparing the aristolochia debilis sausage as claimed in claim 2, wherein: the method for preparing the armillaria mellea powder from the armillaria mellea comprises the following steps:
(1) cleaning Armillaria mellea, and refrigerating;
(2) pulping to obtain Armillaria mellea pulp, and refrigerating;
(3) putting the Armillaria mellea slurry into a feeding port of an extrusion spraying machine, setting the air inlet temperature at 140-;
(4) drying Armillaria mellea powder, and refrigerating.
7. The method for preparing the aristolochia debilis sausage as claimed in claim 2, wherein: the crude extract of the Kochia scoparia is prepared by the following steps:
(1) cleaning Kochia scoparia, and draining;
(2) cutting and chopping the drained Kochia scoparia to prepare Kochia scoparia pieces;
(3) extracting pulverized Kochia scoparia with Soxhlet extraction method to obtain crude Kochia scoparia extractive solution, and refrigerating.
8. The method for preparing the aristolochia debilis sausage as claimed in claim 2, wherein: the epimedium is processed into a crude extract of the skin as follows:
(1) cleaning herba Epimedii, and draining;
(2) carrying out superfine grinding on the drained epimedium;
(3) dissolving herba Epimedii powder in water;
(4) heating the epimedium solution while stirring, and cooling at room temperature;
(5) and carrying out ultrasonic extraction on the cooled epimedium solution, and centrifuging to obtain an epimedium ultrasonic extracting solution.
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