CN115399450A - Bamboo shoot whole-flour sausage and preparation method thereof - Google Patents
Bamboo shoot whole-flour sausage and preparation method thereof Download PDFInfo
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- CN115399450A CN115399450A CN202211252919.0A CN202211252919A CN115399450A CN 115399450 A CN115399450 A CN 115399450A CN 202211252919 A CN202211252919 A CN 202211252919A CN 115399450 A CN115399450 A CN 115399450A
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- 239000011425 bamboo Substances 0.000 title claims abstract description 57
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
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- 229920000881 Modified starch Polymers 0.000 claims description 5
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- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
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- 235000019426 modified starch Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 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
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims description 4
- 239000001054 red pigment Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 4
- 239000004320 sodium erythorbate Substances 0.000 claims description 4
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
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Images
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- 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)
- Mycology (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a bamboo shoot whole flour sausage and a preparation method thereof, wherein the preparation method comprises the following steps: (1) pretreatment; (2) slicing; (3) blanching; (4) drying; (5) crushing; (6) pretreating the fat and lean meat of the raw material; (7) cleaning and dividing; (8) mincing; (9) pickling; (10) feeding and chopping; (11) sealing the enema; (12) cooking and sterilizing; and (13) cooling. The sausage is cooked, quickly cooled by cold water, and then refrigerated in a refrigerator at a temperature below 4 ℃ for 24 hours after being cooled to obtain the finished product. The bamboo shoot whole-flour sausage prepared by the invention is fragrant and delicious, has unique flavor and good color, and also keeps the original nutritional value and flavor of bamboo shoots. The flavor, color, texture and taste of the bamboo shoot whole flour sausage all meet the expected requirements of products.
Description
Technical Field
The invention discloses a preparation method of bamboo shoot whole-flour sausage and the bamboo shoot whole-flour sausage prepared by the preparation method, and belongs to the field of food processing.
Background
The bamboo shoot has delicious taste and is rich in nutrients such as protein, amino acid, vitamin and mineral. Especially, bamboo shoots contain rich dietary fibers, so that corresponding functions of intestinal tracts can be enhanced in the intestinal tracts after the bamboo shoots are eaten by a human body, the health and the tension of smooth muscles of the intestinal tracts are kept, the bamboo shoots greatly help the peristalsis of the intestinal tracts, and have good effects of preventing constipation and improving dyspepsia.
The sausage is a meat deep-processing product and is popular among many consumers. Has the name of a 'instant noodle partner', has tight and tender meat, strong satiety, convenient and fast eating, various eating modes and is edible for people of different ages. Along with the rapid development of economy in China, the material level of people is improved, the living and consuming concept starts to be gradually changed, the requirement of people on food is not simply full, and the food is changed into reassurance, healthy and green eating and nutrition.
Bamboo shoots and processed products thereof have been a great proportion in the development and utilization of bamboo forest resources, and the history of production and trade thereof is long. Along with the improvement of the living standard of people in recent years, the market demand of bamboo shoot products is increased continuously, and the planting of the bamboo shoots and the production of the bamboo shoot products provide an important way for the economic development of mountain areas in China and the poverty removal and enrichment of remote mountain villages.
The sausage is convenient and easy to eat and is suitable for people of all ages. The bamboo shoot powder is added into the sausage, and the sausage added with the bamboo shoot powder is developed and developed, so that people can eat healthier, greener and more nutritious. The developed product provides new possibility for the taste and variety of the sausage, expands the market of bamboo shoot products and has important value for developing and utilizing bamboo shoot resources on the basis of keeping the nutritional ingredients contained in the bamboo shoots and the health care function brought to the human body.
Disclosure of Invention
The bamboo shoot powder is added into the sausage, and the sausage added with the bamboo shoot powder is developed and developed, so that people can eat healthier, greener and more nutritious. The developed product provides new possibility for the taste and variety of the sausage, expands the market of bamboo shoot products and has important value for developing and utilizing bamboo shoot resources on the basis of keeping the nutritional ingredients contained in the bamboo shoots and the health care function brought to the human body.
In order to achieve the purpose, the invention is realized by the following technical means:
a preparation method of a bamboo shoot whole powder sausage comprises the following steps:
(1) Preparing bamboo shoot whole powder: peeling fresh, non-wormhole and non-rotten and deteriorated bamboo shoots, removing roots, cleaning, cutting into sheets with consistent thickness, blanching in boiling water for 10min, drying the bamboo shoots in a forced air drying oven at 65 ℃ after draining water, taking out, grinding by using a grinder, sieving by using a 100-mesh sieve, and sealing for storage for later use;
(2) Pork pretreatment: cleaning pork, draining, separating fat meat and lean meat, and mincing respectively;
(3) Pickling: taking 100g of pork as a reference amount: adding 2.5g of salt, 0.06g of sodium erythorbate, 0.1g of white pepper, 1g of thirteen-spices, 6g of ice water, 0.5g of white granulated sugar and 0.3g of monosodium glutamate, and respectively pickling at low temperature to obtain pickled fat meat and pickled lean meat;
(4) Feeding and chopping: adding a small amount of ice water into the salted lean meat, adding the salted fat meat, adding the bamboo shoot whole powder, the soybean protein isolate, the potato modified starch, the monascus red pigment and the like, chopping, filling into a sausage, and sealing;
(5) And (3) cooking sterilization: after the water is boiled, putting the sausage into a cooking bag, sealing, cooking and sterilizing for 40min;
(6) And (3) cooling: and fishing out the cured sausage, cooling the cured sausage in cold water, and refrigerating and storing the cured sausage after cooling to obtain a finished product.
Further, the blanching time in the step (1) is 10min.
Further, the drying temperature in the step (1) is 65 ℃, and the drying time is 24 hours.
Further, the pickling temperature in the step (3) is 4 ℃, and the pickling time is 24 hours.
Further, the ratio of the pickled fat meat to the pickled lean meat in the step (4) is 20%, the adding amount of the bamboo shoot whole powder accounts for 4% of the total mass of the pickled lean meat and the pickled fat meat, the adding amount of the isolated soy protein is 6%, the adding amount of the potato modified starch is 10%, the adding amount of the ice water is 18%, the adding amount of the salt is 2.5%, the adding amount of the sodium erythorbate is 0.06%, the adding amount of the white pepper is 0.1%, the adding amount of the thirteen-spices is 1%, the adding amount of the white granulated sugar is 0.5%, the adding amount of the monosodium glutamate is 0.3%, and the adding amount of the monascus red pigment is 0.05%.
Further, the refrigeration temperature in the step (6) is 4 ℃, and the refrigeration time is 24h.
The invention also discloses a bamboo shoot whole flour sausage prepared by any one of the preparation methods.
The invention has the beneficial effects that:
according to the invention, 100g of pork is taken as a reference, 4% of bamboo shoot whole powder is added, the taste is influenced by excessive addition, and on the basis of the amount, the prepared bamboo shoot whole powder sausage is fragrant and delicious, unique in flavor and good in color and luster, and the nutritional value, dietary fiber and the like of the bamboo shoots are retained. The flavor, color, texture and taste of the bamboo shoot whole flour sausage all meet the expected requirements of products.
Drawings
FIG. 1 is a flow chart of the production process of the present invention.
Detailed Description
The present invention is further described with reference to the following examples so that those skilled in the art can implement the invention by referring to the description.
Example 1
A preparation method of a bamboo shoot whole powder sausage comprises the following steps:
(1) Preparing bamboo shoot whole powder: peeling fresh, non-wormhole and non-rotten and deteriorated bamboo shoots, removing roots, cleaning, cutting into sheets with consistent thickness, blanching in boiling water for 10min, drying the bamboo shoots in a forced air drying oven at 65 ℃ after draining water, taking out, grinding by using a grinder, sieving by using a 100-mesh sieve, and sealing for storage for later use;
(2) Pretreating fat and lean meat as raw materials: selecting fresh pork with good quality and meeting the sanitary requirement, removing fur, blood vessels, lymph, blood stasis, tendons and the like, washing off blood stains and other components affecting the quality of the sausage by using flowing domestic water, and then draining. Separating and cutting fat meat and lean meat, cutting into small pieces, mincing conveniently, and mincing fat meat and lean meat separately at a temperature not too high;
(3) Pickling: taking 100g of pork as a reference, adding 2.5g of salt, 0.06g of sodium erythorbate, 0.1g of white pepper, 1g of thirteen-spices, 6g of ice water, 0.5g of white granulated sugar and 0.3g of monosodium glutamate, respectively pickling fat meat and lean meat, pickling in a refrigerator at 4 ℃ for 24 hours, and strictly controlling the dosage of a food additive;
(4) Feeding and chopping: adding small amount of ice water into minced lean meat, adding minced fat meat, adding bamboo shoot powder, soybean protein isolate, potato modified starch, monascus pigment, etc., chopping, uniformly chopping at a temperature not too high, and sealing;
(5) And (3) cooking sterilization: sealing in a steaming bag, and steaming in water of 90-100 deg.C for 40min;
(6) And (3) cooling: the sausage is cooked and cured, is rapidly cooled by cold water, and is placed in a refrigerator for refrigeration for 24 hours under the temperature condition of below 4 ℃ after the temperature is cooled, so that the finished product is obtained.
Test examples
The sensory evaluation of the sausage is influenced by the addition amount of the whole bamboo shoot powder, and the specific results are shown in table 1:
TABLE 1 sensory evaluation table for bamboo shoot powder sausage
As can be seen from Table 1, the color of the bamboo shoot powder became darker and the texture became harder with the increase of the amount of the bamboo shoot powder added, and the taste was the best with the amount of 4%. In terms of taste, the sausage added with the bamboo shoot whole powder is more distinctive than the sausage not added, and the flavor tends to be reduced along with the increase of the adding amount.
Although the present invention has been described with reference to the above embodiments, it should be understood that the scope of the present invention is not limited thereto, and that various changes and modifications may be made by those skilled in the art without departing from the spirit and scope of the present invention.
Claims (8)
1. A preparation method of a bamboo shoot whole powder sausage comprises the following steps:
(1) Preparing bamboo shoot whole powder: slicing bamboo shoots, blanching in boiling water, taking out and drying, crushing the dried bamboo shoot slices, and sieving with a 100-mesh sieve to obtain whole bamboo shoot powder for later use;
(2) Pickling: respectively adding auxiliary materials into fat pork and lean pork to be pickled at low temperature to obtain pickled fat meat and pickled lean meat for later use;
(3) Chopping and mixing: adding ice water into the salted lean meat, stirring, adding the salted fat meat, adding the bamboo shoot whole powder, the soybean protein isolate, the potato modified starch and the monascus red pigment, chopping and uniformly mixing, filling into a sausage, and sealing;
(4) Sterilization and cooling: and (3) steaming and boiling the filled sausage for sterilization, then cooling with cold water, and refrigerating and storing to obtain the bamboo shoot whole powder sausage.
2. The production method according to claim 1, wherein:
the blanching time in the step (1) is 10min;
the drying temperature was 65 ℃.
3. The production method according to claim 1, wherein:
the auxiliary materials in the step (2) comprise: salt, sodium erythorbate, white pepper, thirteen spices, ice water, white granulated sugar and monosodium glutamate;
the low-temperature pickling temperature is 4 ℃, and the pickling time is 24 hours.
4. The production method according to claim 1, wherein:
the mass ratio of the cured lean meat and the cured fat meat in the step (3) is 8:2.
5. The production method according to claim 1, wherein:
and (3) adding the bamboo shoot whole powder, the soybean protein isolate, the potato modified starch and the monascus red pigment in the step (3) according to the proportion of 4%, 6%, 10% and 0.05% of the total mass ratio of the pickled fat meat to the pickled lean meat.
6. The production method according to claim 1, wherein:
the cooking sterilization time in the step (4) is as follows: heating for 40min after boiling.
7. The production method according to claim 1, wherein:
and (4) refrigerating at 4 ℃ for 24h.
8. A bamboo shoot whole meal sausage prepared by the preparation method according to any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211252919.0A CN115399450A (en) | 2022-10-13 | 2022-10-13 | Bamboo shoot whole-flour sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211252919.0A CN115399450A (en) | 2022-10-13 | 2022-10-13 | Bamboo shoot whole-flour sausage and preparation method thereof |
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| CN115399450A true CN115399450A (en) | 2022-11-29 |
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| CN202211252919.0A Pending CN115399450A (en) | 2022-10-13 | 2022-10-13 | Bamboo shoot whole-flour sausage and preparation method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912718A (en) * | 2016-10-09 | 2018-04-17 | 浙江农林大学 | Bamboo shoot superfine powder sausage and production method |
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- 2022-10-13 CN CN202211252919.0A patent/CN115399450A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912718A (en) * | 2016-10-09 | 2018-04-17 | 浙江农林大学 | Bamboo shoot superfine powder sausage and production method |
Non-Patent Citations (1)
| Title |
|---|
| 宋玉;母应春;苏伟;王德斌;: "竹笋膳食纤维、脂肪和淀粉对中式香肠品质的影响", 肉类研究 * |
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Application publication date: 20221129 |