CN112841559A - Dietary fiber egg sausage and preparation method thereof - Google Patents
Dietary fiber egg sausage and preparation method thereof Download PDFInfo
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 46
- 235000013580 sausages Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title description 9
- 235000013601 eggs Nutrition 0.000 claims abstract description 55
- 229920002472 Starch Polymers 0.000 claims abstract description 36
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229920001353 Dextrin Polymers 0.000 claims abstract description 18
- 239000004375 Dextrin Substances 0.000 claims abstract description 18
- 235000019425 dextrin Nutrition 0.000 claims abstract description 18
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 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 15
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 15
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 239000010452 phosphate Substances 0.000 claims abstract description 15
- 239000008213 purified water Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000001540 sodium lactate Substances 0.000 claims abstract description 15
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 15
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 13
- 239000000679 carrageenan Substances 0.000 claims abstract description 13
- 229940113118 carrageenan Drugs 0.000 claims abstract description 13
- 229920001525 carrageenan Polymers 0.000 claims abstract description 13
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 13
- 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 13
- 239000002131 composite material Substances 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims description 30
- 229920001592 potato starch Polymers 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 9
- 229920000881 Modified starch Polymers 0.000 claims description 8
- 239000004368 Modified starch Substances 0.000 claims description 8
- 235000019426 modified starch Nutrition 0.000 claims description 8
- -1 compound phosphate Chemical class 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000021317 phosphate Nutrition 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 230000008602 contraction Effects 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 240000004922 Vigna radiata Species 0.000 claims description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 3
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- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000001245 distarch phosphate Substances 0.000 claims description 3
- 235000013804 distarch phosphate Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 3
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 3
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- 229940033631 carrageenan sodium Drugs 0.000 claims 2
- 238000000034 method Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 10
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- 230000008859 change Effects 0.000 description 2
- 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
- 230000006872 improvement Effects 0.000 description 2
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- 238000010521 absorption reaction Methods 0.000 description 1
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- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
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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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a dietary fiber egg sausage which is characterized by being prepared from the following components in percentage by mass: 40-60% of eggs, 8-15% of resistant dextrin, 6-12% of starch, 0.3-0.8% of salt, 0.01-0.8% of sugar, 0.1-0.3% of monosodium glutamate, 0.1-0.6% of composite phosphate, 0.1-0.8% of carrageenan, 0.1-1% of sodium lactate, 0.1-0.8% of gluconic acid-delta-lactone, 0.1-1% of spice liquid, the balance of purified water and the sum of the components being 100%. The health-care food contains rich protein and dietary fiber which is necessary every day, so that after being eaten by people, the health-care food can strengthen physique, improve immunity, is beneficial to human health, improves the composition of intestinal flora of human bodies, moistens intestines to relieve constipation, has strong satiety, prevents obesity, is convenient to eat, has good taste and is beneficial to the old and the young.
Description
Technical Field
The invention relates to a dietary fiber egg sausage and a preparation method thereof, belonging to the technical field of food processing.
Background
With the improvement and improvement of modern living standard, the incidence of some chronic diseases such as coronary heart disease, diabetes and the like is increased year by year, and the related data reports show that the chronic diseases are related to the content of dietary fiber which is daily ingested by people, because the dietary fiber is the 'seventh most nutrient' in the dietary structure of people, has the physiological functions of regulating blood sugar and fat metabolism, improving the composition of human intestinal flora, relaxing bowel and the like, is considered as a protective substance for cardiovascular diseases and degenerative diseases, and particularly, the dietary fiber plays an important role in improving the health of people because people continuously seek nutrition, deliciousness and tasty delicacy and desire delicacy and simultaneously desire the delicacy to bring the health to people. However, in daily life, the intake of dietary fiber is far from sufficient, and the high dietary fiber foods which can be provided are few and few, and even some high dietary fiber foods have poor smell and palatability and are difficult to swallow.
The egg is a daily edible nutriment for people, the amino acid contained in the egg is very suitable for the needs of human bodies, the utilization rate is up to more than 99 percent, and the egg is a natural and ideal high-quality protein supplement source.
The dietary fiber intake amount is 25-35 g per person per day according to the nutrition requirement, which is difficult to achieve. Therefore, the problem to be solved is to change the daily life style of people and supplement enough dietary fiber food.
Disclosure of Invention
The invention aims to provide an egg sausage capable of supplementing enough dietary fiber and protein and a preparation method thereof, so that people can absorb the dietary fiber while absorbing the protein, and nutrition is balanced.
The invention is completed by the following technical scheme: the dietary fiber egg sausage is characterized by being prepared from the following components in percentage by mass:
40-60% of eggs
Resistant dextrin 8-15%
6 to 12 percent of starch
0.3 to 0.8 percent of salt
Sugar 0.01-0.8%
0.1 to 0.3 percent of monosodium glutamate
0.1 to 0.6 percent of composite phosphate
0.1 to 0.8 percent of carrageenan
Sodium lactate 0.1-1%
Gluconic acid-delta-lactone 0.1-0.8%
0.1 to 1 percent of spice liquid
Balance of purified water
The sum of the above components is 100%.
The resistant dextrin is a commercial edible product with the content of dietary fiber being more than or equal to 82 percent, belongs to indigestible dextrin, is a typical representative of water-soluble dietary fiber, and has the following functions: the health care product has the advantages of delaying postprandial blood sugar rise, reducing blood sugar, having strong satiety, assisting in cleaning intestinal tracts, effectively preventing constipation, hemorrhoids and intestinal cancer, effectively controlling weight and cholesterol, and being very good in help to improve sub-health. Is a common food approved by the Ministry of health of China in 2012 (No. 16) in 8 months and 28 days, and can be added into food in an unlimited amount.
The starch is edible starch purchased in the market, and after the starch is added, the organizational structure state of the mixture can be improved, the cohesiveness is increased, the wrinkles are reduced, the retrogradation degree is reduced, and meanwhile, the starch still has the water-retaining property, the slicing property and the fine mouthfeel after storage.
The starch is grain or/and potato starch, or grain or/and potato starch + modified starch, and the mass ratio of the grain or/and potato starch to the modified starch is arbitrary, wherein:
the modified starch is one or two of hydroxypropyl distarch phosphate starch and acetylated distarch phosphate starch, and the proportion of the two is arbitrary, because the modified starch has advantages in the aspects of heat resistance, freezing resistance, water absorption, adhesiveness, film forming property, gel property and the like, the defects of poor water solubility, low emulsifying and gelling capacities, insufficient stability, easy starch retrogradation and the like of the starch of grains and potatoes are made up, after the modified starch is added, the tissue structure, elasticity, tenderness, taste, water retention, juiciness and slicing property of the dietary fiber egg sausage are greatly improved, and the quality of the product is guaranteed;
the grain or/and potato starch is: one or more of mung bean starch, potato starch, cassava starch, corn starch and wheat starch, and the proportion of the starch is arbitrary.
The spice liquid comprises the following components: the spice liquid is a liquid prepared by decocting scallion and ginger, or a liquid prepared by decocting black or/and white pepper, or a liquid prepared by decocting five-spice powder, and the mass concentration of the spice liquid is 5-20%.
A preparation method of dietary fiber egg sausage is characterized by comprising the following steps:
1) preparing materials according to the following mass ratio:
40-60% of eggs
Resistant dextrin 8-15%
6 to 12 percent of starch
0.3 to 0.8 percent of salt
Sugar 0.01-0.8%
0.1 to 0.3 percent of monosodium glutamate
0.1 to 0.6 percent of composite phosphate
0.1 to 0.8 percent of carrageenan
Sodium lactate 0.1-1%
Gluconic acid-delta-lactone 0.1-0.8%
0.1 to 1 percent of spice liquid
Balance of purified water
The sum of the above components is 100%;
2) stirring and mixing eggs and purified water for 8-10min at the stirring speed of 500r/min at room temperature, 300-400r/min under stirring, adding resistant dextrin, starch, salt, sugar, monosodium glutamate, compound phosphate, carrageenan, sodium lactate, gluconic acid-delta-lactone and spice liquid under stirring, and then continuing stirring for 8-10min to obtain a mixture;
3) filtering the mixture obtained in step 2) conventionally, sterilizing, filling into an expansion bag or a contraction sausage, and cooking in 80-95 deg.C hot water for 15-30min to obtain cooked egg sausage;
4) and (3) cooling and preserving the cooked egg sausage in the step 3) at 1-5 ℃ to obtain the dietary fiber egg sausage.
The dietary fiber egg sausage prepared by the invention has more than or equal to 6 percent of dietary fiber in every 100 grams.
The invention has the following advantages and effects: by adopting the scheme, the obtained dietary fiber egg sausage can provide rich protein and necessary dietary fiber every day, so that people can supplement enough dietary fiber while supplementing normal protein, the body can be strengthened, the immunity is improved, the health of the human body is benefited, the composition of intestinal flora of the human body is improved, the intestine is loosened, the bowels are relaxed, the satiety is strong, the obesity is prevented, the eating is convenient, the taste is good, and the egg sausage is beneficial to both the old and the young.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
A preparation method of dietary fiber egg sausage is characterized by comprising the following steps:
1) preparing materials according to the following mass ratio:
egg 40%
Resistant dextrin 15%
6 percent of potato starch
0.3 percent of salt
Sugar 0.8%
0.1 percent of monosodium glutamate
0.6 percent of composite phosphate
0.1 percent of carrageenan
Sodium lactate 1%
Gluconic acid-delta-lactone 0.1%
The weight concentration of the scallion and ginger decoction is 1 percent
35% of purified water;
2) stirring and mixing eggs and purified water at room temperature at a stirring speed of 300r/min for 10min, adding resistant dextrin, starch, salt, sugar, monosodium glutamate, compound phosphate, carrageenan, sodium lactate, gluconic acid-delta-lactone and spice liquid while stirring at the stirring speed of 300r/min, and then continuously stirring for 10min to obtain a mixture;
3) filtering the mixture obtained in step 2) by conventional method, sterilizing, filling into expansion bag or contraction sausage, and cooking in 80 deg.C hot water for 30min to obtain cooked egg sausage;
4) and (3) cooling and preserving the cooked egg sausage in the step 3) at 1 ℃ to obtain the dietary fiber egg sausage, wherein the content of the dietary fiber is 12.3 percent, and the content of the protein is 5.1 percent.
Example 2
A preparation method of dietary fiber egg sausage is characterized by comprising the following steps:
1) preparing materials according to the following mass ratio:
58 percent of eggs
Resistant dextrin 8%
2 percent of cassava starch
Corn starch 5%
Wheat starch 5%
0.8 percent of salt
Sugar 0.01%
0.3 percent of monosodium glutamate
0.1 percent of composite phosphate
0.8 percent of carrageenan
Sodium lactate 0.1%
Gluconic acid-delta-lactone 0.8%
0.1 percent of five spice powder decoction liquid with the mass concentration of 5
18.99% of purified water;
2) stirring and mixing eggs and purified water at room temperature at a stirring speed of 500r/min for 8min, adding resistant dextrin, starch, salt, sugar, monosodium glutamate, compound phosphate, carrageenan, sodium lactate, gluconic acid-delta-lactone and spice liquid while stirring at a stirring speed of 400r/min, and then continuously stirring for 8min to obtain a mixture;
3) filtering the mixture obtained in step 2) by conventional method, sterilizing, filling into expansion bag or contracted intestine, and cooking in 95 deg.C hot water for 15min to obtain cooked egg sausage;
4) and (3) cooling and preserving the cooked egg sausage in the step 3) at 5 ℃ to obtain the dietary fiber egg sausage, wherein the content of the dietary fiber is 6.5 percent, and the content of the protein is 7.4 percent.
Example 3
A preparation method of dietary fiber egg sausage is characterized by comprising the following steps:
1) preparing materials according to the following mass ratio:
50% of eggs
Resistant dextrin 10%
2 percent of potato starch
1 percent of corn starch
Acetylated distarch phosphate starch 6%
0.5 percent of salt
Sugar 0.4%
0.2 percent of monosodium glutamate
0.4 percent of composite phosphate
0.3 percent of carrageenan
Sodium lactate 0.5%
Gluconic acid-delta-lactone 0.5%
0.5 percent of white pepper decoction with the mass concentration of 20 percent
27.7 percent of purified water;
2) stirring and mixing eggs and purified water at room temperature and a stirring speed of 400r/min for 9min, adding resistant dextrin, starch, salt, sugar, monosodium glutamate, compound phosphate, carrageenan, sodium lactate, gluconic acid-delta-lactone and spice liquid while stirring at a stirring speed of 350r/min, and then continuously stirring for 9min to obtain a mixture;
3) filtering the mixture obtained in step 2) by conventional method, sterilizing, filling into expansion bag or contracted intestine, and cooking in 90 deg.C hot water for 20min to obtain cooked egg sausage;
4) and (3) cooling and preserving the cooked egg sausage in the step 3) at 3 ℃ to obtain the dietary fiber egg sausage, wherein the content of the dietary fiber is 8.2 percent, and the content of the protein is 6.4 percent.
Example 4
A preparation method of dietary fiber egg sausage is characterized by comprising the following steps:
1) preparing materials according to the following mass ratio:
47% of eggs
Resistant dextrin 9%
1 percent of mung bean starch
Hydroxypropyl distarch phosphate starch 7%
0.5 percent of salt
Sugar 0.2%
0.2 percent of monosodium glutamate
0.3 percent of composite phosphate
0.6 percent of carrageenan
Sodium lactate 0.6%
Gluconic acid-delta-lactone 0.3%
0.7 percent of black pepper decoction with the mass concentration of 20 percent
32.6 percent of purified water;
2) stirring and mixing eggs and purified water at room temperature and a stirring speed of 400r/min for 9min, adding resistant dextrin, starch, salt, sugar, monosodium glutamate, compound phosphate, carrageenan, sodium lactate, gluconic acid-delta-lactone and spice liquid while stirring at the stirring speed of 400r/min, and then continuously stirring for 9min to obtain a mixture;
3) filtering the mixture obtained in step 2) conventionally, sterilizing, filling into an expansion bag or a contraction sausage, and cooking in hot water of 85 deg.C for 25min to obtain cooked egg sausage;
4) and (3) cooling and preserving the cooked egg sausage in the step 3) at 3 ℃ to obtain the dietary fiber egg sausage, wherein the content of the dietary fiber is 7.3 g, and the content of the protein is 6.1 g.
Comparative test
The beneficial effects of the present invention are demonstrated by comparative tests below.
100 volunteers were selected and randomly divided into two groups, 80 test groups and 20 comparative groups, wherein 80 of the test groups were further randomly divided into test 1 group, test 2 group, test 3 group and test 4 group, 20 persons in each group were respectively eaten with the products of examples 1, 2, 3 and 4, and the comparative groups were respectively eaten with commercially available powdered sausages 100 g per day for 1 month continuously, and the results were as follows:
among 80 people in the four test groups, 70 people have unobstructed stools, strong satiety, reduced appetite, full spirit and full energy, and can prevent obesity if drunk for a long time; 7 people have strong satiety but general defecation effect; there were 3 people without effect.
The 20 people in the comparison group only keep full and energetic, but defecate smoothly and have no change and strong satiety.
And (4) conclusion: through comparison tests, the product disclosed by the invention can supplement abundant protein energy, and also supplement dietary fibers beneficial to human health, can enhance physique, improve immunity, improve the composition of intestinal flora of a human body, relax bowel, simultaneously achieve strong satiety, reduce appetite, effectively prevent obesity, and is convenient to drink and good in taste.
Claims (5)
1. The dietary fiber egg sausage is characterized by being prepared from the following components in percentage by mass:
40-60% of eggs
Resistant dextrin 8-15%
6 to 12 percent of starch
0.3 to 0.8 percent of salt
Sugar 0.01-0.8%
0.1 to 0.3 percent of monosodium glutamate
0.1 to 0.6 percent of composite phosphate
0.1 to 0.8 percent of carrageenan
Sodium lactate 0.1-1%
Gluconic acid-delta-lactone 0.1-0.8%
0.1 to 1 percent of spice liquid
Balance of purified water
The sum of the above components is 100%.
2. A dietary fiber egg sausage according to claim 1, wherein said resistant dextrin is a commercially available food product having a dietary fiber content of 82% or more.
3. A dietary fiber egg sausage according to claim 1, wherein the starch is cereal or/and potato starch, or cereal or/and potato starch + modified starch, and the mass ratio of cereal or/and potato starch to modified starch is arbitrary, wherein:
the modified starch is one or two of hydroxypropyl distarch phosphate starch and acetylated distarch phosphate starch, and the proportion of the two is arbitrary;
the grain or/and potato starch is: one or more of mung bean starch, potato starch, cassava starch, corn starch and wheat starch, and the proportion of the starch is arbitrary.
4. A dietary fiber egg sausage as claimed in claim 1, wherein the spice liquid is: the spice liquid is a liquid prepared by decocting scallion and ginger, or a liquid prepared by decocting black or/and white pepper, or a liquid prepared by decocting five-spice powder, and the mass concentration of the spice liquid is 5-20%.
5. A method for preparing the dietary fiber egg sausage as claimed in claim 1, which comprises the following steps:
1) preparing materials according to the following mass ratio:
40-60% of eggs
Resistant dextrin 8-15%
6 to 12 percent of starch
0.3 to 0.8 percent of salt
Sugar 0.01-0.8%
0.1 to 0.3 percent of monosodium glutamate
0.1 to 0.6 percent of composite phosphate
0.1 to 0.8 percent of carrageenan
Sodium lactate 0.1-1%
Gluconic acid-delta-lactone 0.1-0.8%
0.1 to 1 percent of spice liquid
Balance of purified water
The sum of the above components is 100%;
2) stirring and mixing eggs and purified water for 8-10min at the stirring speed of 500r/min at room temperature, 300-400r/min under stirring, adding resistant dextrin, starch, salt, sugar, monosodium glutamate, compound phosphate, carrageenan, sodium lactate, gluconic acid-delta-lactone and spice liquid under stirring, and then continuing stirring for 8-10min to obtain a mixture;
3) filtering the mixture obtained in step 2) conventionally, sterilizing, filling into an expansion bag or a contraction sausage, and cooking in 80-95 deg.C hot water for 15-30min to obtain cooked egg sausage;
4) and (3) cooling and preserving the cooked egg sausage in the step 3) at 1-5 ℃ to obtain the dietary fiber egg sausage.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301069A (en) * | 2008-06-27 | 2008-11-12 | 南京雨润食品有限公司 | Mushroom vegetarian sausage and preparation thereof |
| CN104171803A (en) * | 2014-08-18 | 2014-12-03 | 海南康虹医药科技开发有限公司 | Water-soluble dietary fiber composition and food |
| CN105685254A (en) * | 2016-02-04 | 2016-06-22 | 祖名豆制品股份有限公司 | Meatless sausage containing dietary fibers and processing process of meatless sausage |
| CN106071989A (en) * | 2016-06-13 | 2016-11-09 | 四川大学 | One hatching egg intestinal and preparation method thereof |
| CN112006237A (en) * | 2020-09-18 | 2020-12-01 | 孟兆彬 | Quick-frozen egg sausage and preparation method thereof |
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2021
- 2021-01-29 CN CN202110129480.1A patent/CN112841559A/en active Pending
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| CN101301069A (en) * | 2008-06-27 | 2008-11-12 | 南京雨润食品有限公司 | Mushroom vegetarian sausage and preparation thereof |
| CN104171803A (en) * | 2014-08-18 | 2014-12-03 | 海南康虹医药科技开发有限公司 | Water-soluble dietary fiber composition and food |
| CN105685254A (en) * | 2016-02-04 | 2016-06-22 | 祖名豆制品股份有限公司 | Meatless sausage containing dietary fibers and processing process of meatless sausage |
| CN106071989A (en) * | 2016-06-13 | 2016-11-09 | 四川大学 | One hatching egg intestinal and preparation method thereof |
| CN112006237A (en) * | 2020-09-18 | 2020-12-01 | 孟兆彬 | Quick-frozen egg sausage and preparation method thereof |
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