CN112826040A - Black bean and purple rice sausage and preparation method thereof - Google Patents
Black bean and purple rice sausage and preparation method thereof Download PDFInfo
- Publication number
- CN112826040A CN112826040A CN201911160695.9A CN201911160695A CN112826040A CN 112826040 A CN112826040 A CN 112826040A CN 201911160695 A CN201911160695 A CN 201911160695A CN 112826040 A CN112826040 A CN 112826040A
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- purple rice
- sausage
- black bean
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 44
- 235000009566 rice Nutrition 0.000 title claims abstract description 44
- 241001107116 Castanospermum australe Species 0.000 title claims abstract description 31
- 235000021279 black bean Nutrition 0.000 title claims abstract description 31
- 235000013580 sausages Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 43
- 235000015277 pork Nutrition 0.000 claims abstract description 15
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 5
- 229920000881 Modified starch Polymers 0.000 claims abstract description 5
- 239000004368 Modified starch Substances 0.000 claims abstract description 5
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 5
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 5
- 239000000679 carrageenan Substances 0.000 claims abstract description 5
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 5
- 229920001525 carrageenan Polymers 0.000 claims abstract description 5
- 229940113118 carrageenan Drugs 0.000 claims abstract description 5
- 239000002131 composite material Substances 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 235000019426 modified starch Nutrition 0.000 claims abstract description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 5
- 239000010452 phosphate Substances 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 239000001054 red pigment Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 5
- 239000001540 sodium lactate Substances 0.000 claims abstract description 5
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 5
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 5
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000009966 trimming Methods 0.000 claims abstract description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000010411 cooking Methods 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 5
- 230000000391 smoking effect Effects 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 208000010392 Bone Fractures Diseases 0.000 claims description 4
- 208000006670 Multiple fractures Diseases 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 4
- 210000000845 cartilage Anatomy 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000005457 ice water Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000020995 raw meat Nutrition 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims 2
- 238000011156 evaluation Methods 0.000 claims 2
- 230000001953 sensory effect Effects 0.000 claims 2
- 238000000034 method Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000000686 essence Substances 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000001705 insufficient nutrition Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a black bean and purple rice sausage and a preparation method thereof. The raw materials required by the black bean and purple rice sausage comprise fresh pork, sugar black beans, purple rice, salt, white granulated sugar, composite phosphate, sodium nitrite, D-sodium erythorbate, carrageenan, monascus red pigment, sodium lactate, essence, cassava modified starch and pig casings. The black bean and purple rice sausage is mainly prepared by a series of steps of trimming, mincing, rolling and kneading, pickling of pork, stewing of the purple rice, stirring, filling, baking, cooling, packaging and the like. The black beans are applied to processing of smoked and cooked sausages, and meanwhile, the high-quality purple rice is added to prepare the leisure sausage product, so that the taste and flavor of the product can be enriched, and the nutritional value of the product can be further improved.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a black bean and purple rice sausage and a preparation method thereof.
Background
People have faster and faster pace of life and are often difficult to enjoy delicious food abundantly, so that a lot of instant fast food appears. Although the instant fast food is convenient, the problems of insufficient nutrition and poor mouthfeel exist. The black bean and purple rice sausage is combined with the existing sausage technology on the market, and through the adjustment of the formula, the black bean, the purple rice and other raw materials rich in nutrition are added, so that the taste is greatly improved, and the black bean and purple rice sausage has great development potential.
Disclosure of Invention
The invention aims to provide a black bean and purple rice sausage and a preparation method thereof, which can respond to the problems.
The purpose of the invention can be realized by the following technical scheme: comprises the following raw materials in parts by weight: 40-80 parts of pork, 5-10 parts of sugar black beans, 6-12 parts of purple rice, 0.7-1.4 parts of salt, 4-8 parts of white granulated sugar, 0.2-0.4 part of composite phosphate, 0.005-0.01 part of sodium nitrite, 0.05-0.1 part of D-sodium erythorbate, 0.4-0.8 part of carrageenan, 0.01-0.02 part of monascus red pigment, 2-4 parts of sodium lactate, 0.3-0.6 part of essence, 7-14 parts of cassava modified starch and 34-68 parts of ice water;
(1) trimming fresh pork, removing cartilage, broken bones, redundant fat, air-drying an oxide layer, impurities and the like;
(2) the trimmed pork is minced by using a screen plate, and the meat mincer is ensured to be clean and sanitary and has sharp cutter;
(3) putting raw meat and feed water into a tumbling tank together;
(4) cleaning purple rice, mixing with water at a certain ratio, and steaming in a steaming box;
(5) adding the pickling stuffing, black beans and purple rice into a stirrer and stirring;
(6) filling with pig casing, and placing the hanging rod into a smoking and cooking box after filling;
(7) cooling the baked product, then carrying out vacuum packaging, carrying out secondary sterilization, then carrying out water cooling on the product, fishing out, and draining;
the invention has the beneficial effects that: the black beans have a good blood fat reducing function, can promote the metabolism of cholesterol, soften blood vessels and prevent arteriosclerosis, and are applied to the processing of smoked and cooked sausages, and meanwhile, the high-quality purple rice is added to prepare the leisure sausage product, so that the taste and flavor of the product can be enriched, and the nutritional value of the product can be further improved.
Detailed Description
The technical solution of the present invention will be further described with reference to the following examples.
Example 1.
Comprises the following raw materials in parts by weight: 40 parts of pork, 5 parts of sugar black beans, 6 parts of purple rice, 0.7 part of salt, 4 parts of white granulated sugar, 0.2 part of composite phosphate, 0.005 part of sodium nitrite, 0.05 part of D-sodium erythorbate, 0.4 part of carrageenan, 0.01 part of monascus red pigment, 2 parts of sodium lactate, 0.3 part of essence, 7 parts of cassava modified starch and 34 parts of ice water;
(1) trimming 40 parts of fresh pork, removing cartilage, broken bones, redundant fat, air-drying an oxide layer, impurities and the like;
(2) the trimmed pork is minced by using a screen plate, and the meat mincer is ensured to be clean and sanitary and has sharp cutter;
(3) putting raw meat and feed water into a tumbling tank together;
(4) cleaning 6 parts of purple rice, uniformly mixing the purple rice with water according to a certain proportion, and putting the mixture into a cooking box for cooking;
(5) adding the pickling stuffing, 5 parts of sugar black beans and purple rice into a stirrer and stirring;
(6) filling with pig casing, and placing the hanging rod into a smoking and cooking box after filling;
(7) and cooling the baked product, then carrying out vacuum packaging, carrying out secondary sterilization, and then carrying out water cooling on the product, taking out and draining.
Example 2.
Comprises the following raw materials in parts by weight: 80 parts of pork, 10 parts of sugar black beans, 12 parts of purple rice, 1.4 parts of salt, 8 parts of white granulated sugar, 0.4 part of composite phosphate, 0.01 part of sodium nitrite, 0.1 part of D-sodium erythorbate, 0.8 part of carrageenan, 0.02 part of monascus red pigment, 4 parts of sodium lactate, 0.6 part of essence, 14 parts of cassava modified starch and 68 parts of ice water;
(1) trimming 80 parts of fresh pork, removing cartilage, broken bones, redundant fat, air-drying an oxide layer, impurities and the like;
(2) the trimmed pork is minced by using a screen plate, and the meat mincer is ensured to be clean and sanitary and has sharp cutter;
(3) putting raw meat and feed water into a tumbling tank together;
(4) cleaning 12 parts of purple rice, uniformly mixing the purple rice with water according to a certain proportion, and putting the mixture into a cooking box for cooking;
(5) adding the pickling stuffing, 10 parts of sugar black beans and purple rice into a stirrer and stirring;
(6) filling with pig casing, and placing the hanging rod into a smoking and cooking box after filling;
(7) and cooling the baked product, then carrying out vacuum packaging, carrying out secondary sterilization, and then carrying out water cooling on the product, taking out and draining.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (9)
1. The black bean and purple rice sausage is characterized by comprising the following raw materials in parts by weight: 40-80 parts of pork, 5-10 parts of sugar black beans, 6-12 parts of purple rice, 0.7-1.4 parts of salt, 4-8 parts of white granulated sugar, 0.2-0.4 part of composite phosphate, 0.005-0.01 part of sodium nitrite, 0.05-0.1 part of D-sodium erythorbate, 0.4-0.8 part of carrageenan, 0.01-0.02 part of monascus red pigment, 2-4 parts of sodium lactate, 0.3-0.6 part of essence, 7-14 parts of cassava modified starch and 34-68 parts of ice water.
2. The black bean and purple rice sausage and the preparation method thereof according to claim 1, wherein the preparation method comprises the steps of,
(1) trimming fresh pork, removing cartilage, broken bones, redundant fat, air-drying an oxide layer, impurities and the like;
(2) the trimmed pork is minced by using a screen plate, and the meat mincer is ensured to be clean and sanitary and has sharp cutter;
(3) putting raw meat and feed water into a tumbling tank together;
(4) cleaning purple rice, mixing with water at a certain ratio, and steaming in a steaming box;
(5) adding the pickling stuffing, black beans and purple rice into a stirrer and stirring;
(6) filling with pig casing, and placing the hanging rod into a smoking and cooking box after filling;
(7) and cooling the baked product, then carrying out vacuum packaging, carrying out secondary sterilization, and then carrying out water cooling on the product, taking out and draining.
3. The black bean-purple rice sausage and the preparation method thereof according to claim 1, wherein the trimmed pork is twisted by using a 6mm mesh plate.
4. The black bean and purple rice sausage and the preparation method thereof according to claim 1, wherein the black bean and purple rice sausage is stirred for 10min, and the vacuum degree is required to be-0.08 +/-0.005 MPa.
5. The black bean and purple rice sausage and the preparation method thereof according to claim 1, wherein the product baking process comprises drying at 65-70 ℃ for 30min; steaming at 80-85 ℃ for 80 min; drying at 75 deg.C and 30 mi; smoking at 70-75 deg.C for 10 min.
6. The black bean and purple rice sausage and the preparation method thereof according to claim 1, wherein secondary sterilization is performed at 95 ℃ for 10 min.
7. The black bean and purple rice sausage and the preparation method thereof as claimed in claim 1, wherein when the addition amount of the purple rice is 6%, the taste of the purple rice and the taste of the sausage are coordinated, and the black bean and purple rice sausage has sticky and glutinous feeling of the purple rice, stronger meat feeling and good chewiness.
8. The black bean and purple rice sausage and the preparation method thereof as claimed in claim 1, wherein the sensory evaluation score of the product is highest when the ratio of rice to water is 2: 3.
9. The black bean and purple rice sausage and the preparation method thereof as claimed in claim 1, wherein the sensory evaluation score of the product is highest and the taste is best when the purple rice is cooked for 30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911160695.9A CN112826040A (en) | 2019-11-23 | 2019-11-23 | Black bean and purple rice sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911160695.9A CN112826040A (en) | 2019-11-23 | 2019-11-23 | Black bean and purple rice sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112826040A true CN112826040A (en) | 2021-05-25 |
Family
ID=75921858
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911160695.9A Pending CN112826040A (en) | 2019-11-23 | 2019-11-23 | Black bean and purple rice sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112826040A (en) |
-
2019
- 2019-11-23 CN CN201911160695.9A patent/CN112826040A/en active Pending
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Application publication date: 20210525 |