CN118318968A - Formula and preparation method of Russian flavor sausage - Google Patents
Formula and preparation method of Russian flavor sausage Download PDFInfo
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- CN118318968A CN118318968A CN202410511696.8A CN202410511696A CN118318968A CN 118318968 A CN118318968 A CN 118318968A CN 202410511696 A CN202410511696 A CN 202410511696A CN 118318968 A CN118318968 A CN 118318968A
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
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Abstract
The invention relates to a Russian flavor seasoning composition, which comprises or consists of the following components: 12-17 parts of edible salt, 0.4-0.6 part of black pepper oleoresin, 0.4-1.0 part of nutmeg oleoresin, 0.2-0.5 part of multi-spice oleoresin, 15-20 parts of white pepper powder, 2-5 parts of nutmeg powder, 1-2 parts of cardamom powder, 1-2 parts of multi-spice powder, 2-5 parts of eugenol powder, 2-5 parts of laurel leaf powder, 1-3 parts of edible essence, 2-5 parts of yeast extract and 45-55 parts of maltodextrin. The invention also relates to a method for preparing the seasoning composition, russian flavor sausage containing the seasoning composition and a preparation method of the sausage.
Description
Technical Field
The invention relates to the field of meat product production, in particular to a Russian-flavor sausage formula and a preparation method thereof.
Background
Russian-flavored sausage products are popular in China, and cover all non-raw sausages, including air-dried sausages and salted sausages, and smoked sausages and cooked sausages.
Disclosure of Invention
Therefore, the invention provides a pure Russian-flavor seasoning which can present the flavor of Russian Luo Siyuan production places and a preparation process of Russian-flavor sausage, and the invention also provides a preparation process of the Russian-flavor sausage, so that the meat feel is improved. Specifically, the invention solves the technical problems existing in the prior art through the following technical schemes:
1. A russian flavor seasoning composition comprising or consisting of:
12-17 parts by weight of edible salt,
0.4 To 0.6 weight parts of black pepper oleoresin,
0.4-1.0 Weight parts of nutmeg oleoresin,
0.2-0.5 Parts by weight of multi-spice fruit oleoresin,
15-20 Parts by weight of white pepper powder,
2-5 Parts by weight of nutmeg powder,
1-2 Parts by weight of cardamon powder,
1-2 Parts by weight of multi-flavor fruit powder,
2-5 Parts by weight of eugenol,
2-5 Parts by weight of laurel leaf powder,
1-3 Parts by weight of edible essence,
2-5 Parts by weight of a yeast extract, and
45-55 Parts by weight of maltodextrin.
2. The flavor composition of item 1, comprising or consisting of:
15 parts by weight of edible salt,
0.5 Part by weight of black pepper oleoresin,
0.8 Part by weight of nutmeg oleoresin,
0.5 Part by weight of multi-spice fruit oleoresin,
16.2 Parts by weight of white pepper powder,
5 Parts by weight of nutmeg powder,
2 Parts by weight of cardamon powder,
1 Part by weight of multi-flavor fruit powder,
2 Parts by weight of eugenol powder,
5 Parts by weight of laurel leaf powder,
2 Parts by weight of edible essence,
5 Parts by weight of a yeast extract, and
45 Parts by weight of maltodextrin.
3. The flavor composition of item 1 or 2, wherein the white pepper powder is produced from Hainan, the nutmeg powder is produced from Indonesia, the cardamom powder is produced from India, the multi-flavor fruit powder is produced from jamaica, the clove powder is produced from Guangdong, and/or the bay leaf powder is produced from Guangxi.
4. A method of preparing a russian flavor seasoning composition comprising:
(1) Uniformly mixing edible salt, black pepper oleoresin, nutmeg oleoresin and multi-flavor fruit oleoresin according to the proportion of 12-17:0.4-0.6:0.4-1.0:0.2-0.5,
(2) Adding maltodextrin, fructus Piperis powder, semen Myristicae powder, fructus Amomi rotundus powder, fructus Foeniculi powder, flos Caryophylli powder and laurel leaf powder into the mixture obtained in step (1) at a ratio of 45-55:15-20:2-5:1-2:1-2:2-5:2-5, mixing well, and mixing well
(3) Adding edible essence and yeast extract into the mixture obtained in step (2) according to the ratio of 1-3:2-5, and uniformly mixing.
5. A russian flavor sausage comprising 0.3-0.8 parts by weight of the flavor composition of any one of items 1-3 or prepared by the method of item 4.
6. The russian-flavored sausage of item 5, further comprising the following components:
55-65 parts by weight of meat, preferably selected from pork, beef, mutton, chicken, duck, goose and fish,
10-15 Parts by weight of a fat, preferably an animal fat, more preferably the animal fat is selected from the group consisting of: lard, tallow, mutton tallow, chicken fat, duck fat, goose fat and fish fat,
1-1.5 Parts by weight of an edible salt selected from the group consisting of: well salt, sea salt, pool salt and rock salt,
1-1.5 Parts by weight of a saccharide selected from the group consisting of: monosaccharides, disaccharides, oligosaccharides and polysaccharides, preferably sucrose,
0.3 To 0.5 parts by weight of a gum selected from the group consisting of: alginate, plant and animal gums, preferably selected from the group consisting of: carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum and konjac gum,
0.2 To 0.4 weight parts of sodium tripolyphosphate,
15-20 Parts by weight of ice water,
0.5-2 Parts by weight of isolated soy protein, and
0.5-2 Parts by weight of potato starch.
7. The russian-flavored sausage of item 5 or 6, wherein
The meat is pork, preferably pig 2# meat;
The fat is lard;
The edible salt is edible sodium chloride;
The sugar is white granulated sugar; and/or
The colloid is carrageenan.
8. A method of preparing a russian style sausage comprising the steps of:
(1) Preparing 3-20mm meat scraps from the meat and the fat;
(2) Uniformly mixing the meat scraps prepared in the step (1) with the edible salt, the sugar, sodium tripolyphosphate, ice water, the colloid and the seasoning composition in any one of the items 1 to 3,
(3) Adding soybean protein isolate into the mixture prepared in the step (2), uniformly mixing,
(4) Adding potato starch into the mixture prepared in the step (3), uniformly mixing,
(5) Filling the mixture of (4) into sausage casing, cooking at 80-100deg.C for 30-100 min, and
(6) Cooling and preserving the product prepared in the step (5).
9. The method according to item 8, wherein:
(1) Passing the meat through a meat grinder having a 10-20mm orifice plate and passing the fat through a meat grinder having a 3-10mm orifice plate;
10. the method of item 8 or 9, wherein:
(2) Rolling the meat crumb of (1) with the edible salt, the saccharide, sodium tripolyphosphate, ice water, the gum and the flavoring composition of any one of items 1-3 for 60-240 minutes.
11. The method of any one of claims 8-10, wherein:
(3) Adding soybean protein isolate into the mixture prepared in the step (2), and rolling for 10-30 minutes.
12. The method of any one of claims 8-11, wherein:
(4) Adding potato starch into the mixture prepared in the step (3), and then rolling for 20-60 minutes.
13. The method of any one of claims 8-12, wherein:
(5) And (3) filling the mixture prepared in the step (4) into a casing with a folding diameter of 25-100mm, and cooking in a fumigating furnace at 80-100 ℃ for 30-100 minutes.
14. The method of any one of claims 8-12, wherein:
(6) Cooling the product prepared in step (5) to normal temperature, packaging and preserving at normal temperature.
In order to make the technical scheme of the invention clearer, the invention is further described in detail below with reference to specific embodiments.
Detailed Description
1. Russian-flavor seasoning composition of the present invention
In one aspect, the present invention provides a russian flavor seasoning composition comprising the following components: edible salt, black pepper oleoresin, nutmeg oleoresin, multi-flavor fruit oleoresin, white pepper powder, nutmeg powder, cardamon powder, multi-flavor fruit powder, clove powder, laurel leaf powder, edible essence, yeast extract and maltodextrin. In one embodiment, the flavor composition consists of the following components: edible salt, black pepper oleoresin, nutmeg oleoresin, multi-flavor fruit oleoresin, white pepper powder, nutmeg powder, cardamon powder, multi-flavor fruit powder, clove powder, laurel leaf powder, edible essence, yeast extract and maltodextrin. In one embodiment, the flavor composition comprises the following components consisting of: 12-17 parts of edible salt, 0.4-0.6 part of black pepper oleoresin, 0.4-1.0 part of nutmeg oleoresin, 0.2-0.5 part of multi-spice oleoresin, 15-20 parts of white pepper powder, 2-5 parts of nutmeg powder, 1-2 parts of cardamom powder, 1-2 parts of multi-spice powder, 2-5 parts of eugenol powder, 2-5 parts of laurel leaf powder, 1-3 parts of edible essence, 2-5 parts of yeast extract and 45-55 parts of maltodextrin.
In one embodiment, the flavor composition comprises the following components consisting of: 15 parts by weight of edible salt, 0.5 part by weight of black pepper oleoresin, 0.8 part by weight of nutmeg oleoresin, 0.5 part by weight of multi-spice oleoresin, 16.2 parts by weight of white pepper powder, 5 parts by weight of nutmeg powder, 2 parts by weight of cardamom powder, 1 part by weight of multi-spice powder, 2 parts by weight of clove powder, 5 parts by weight of laurel leaf powder, 2 parts by weight of edible essence, 5 parts by weight of yeast extract, and 45 parts by weight of maltodextrin. In one embodiment, wherein the white pepper is produced from Hainan. In one embodiment, the nutmeg powder is produced from indonesia. In one embodiment, the cardamon powder is produced from india. In one embodiment, the multi-flavor fruit powder is produced from jamaica. In one embodiment, the clove powder is produced from guangdong. In one embodiment, the laurel leaf powder is produced from guangxi.
2. Method for preparing the Russian flavor seasoning composition of the present invention
In one aspect, the present invention provides a method of preparing the russian flavor seasoning composition of the present invention, comprising (1) uniformly mixing edible salt, black pepper oleoresin, nutmeg oleoresin and multi-flavor oleoresin, (2) adding maltodextrin, white pepper powder, nutmeg powder, cardamom powder, multi-flavor fruit powder, clove powder and laurel leaf powder to the mixture obtained in (1), and uniformly mixing, and (3) adding edible essence and yeast extract to the mixture obtained in (2), and uniformly mixing. In one embodiment, the method of the invention comprises: uniformly mixing edible salt, black pepper oleoresin, nutmeg oleoresin and multi-spice oleoresin according to the proportion of 12-17:0.4-0.6:0.4-1.0:0.2-0.5, (2) adding maltodextrin, white pepper powder, nutmeg powder, cardamom powder, multi-spice fruit powder, clove powder and laurel leaf powder into the mixture obtained in the step (1) according to the proportion of 45-55:15-20:2-5:1-2:2-5:2-5, uniformly mixing, and (3) adding edible essence and yeast extract into the mixture obtained in the step (2) according to the proportion of 1-3:2-5, and uniformly mixing. In one embodiment, the method of the invention comprises: uniformly mixing edible salt, black pepper oleoresin, nutmeg oleoresin and multi-spice oleoresin according to the ratio of (1) 15:0.5:0.8:0.5, (2) adding maltodextrin, white pepper powder, nutmeg powder, cardamom powder, multi-spice powder, clove powder and laurel leaf powder into the mixture obtained in the step (1) according to the ratio of 45:16.2:5:2:1:2:5, uniformly mixing, and (3) adding edible essence and yeast extract into the mixture obtained in the step (2) according to the ratio of 2:5, and uniformly mixing.
3. The Russian flavor sausage of the invention
In one aspect, the present invention provides a russian flavor sausage containing the flavor composition of the present invention or prepared by the method of the present invention. In one embodiment, the Russian-flavored sausage of the invention contains 0.3 to 0.8 parts by weight of the flavor composition of the invention or prepared by the method of the invention. In one embodiment, the russian flavor sausage of the present invention further comprises the following components: meat, fat, table salt, sugar, gum, sodium tripolyphosphate, ice water, soy protein isolate and potato starch. In one embodiment, the Russian-flavored sausage of the present invention further comprises 55-65 parts by weight of meat. In one embodiment, the meat is preferably selected from pork, beef, mutton, chicken, duck, goose, and fish. In one embodiment, the meat is pork. In one embodiment, the meat is porcine 2# meat. In one embodiment, the Russian-flavored sausage of the present invention further comprises 10-15 parts by weight of fat. In one embodiment, the fat is preferably animal fat. In one embodiment, the animal fat is selected from the group consisting of: lard, tallow, mutton tallow, chicken fat, duck fat, goose fat and fish fat. In one embodiment, the fat is lard. In one embodiment, the Russian-flavored sausage of the present invention further comprises 1 to 1.5 parts by weight of an edible salt. In one embodiment, the edible salt is selected from the group consisting of: well salt, sea salt, pool salt, and rock salt. In one embodiment, the edible salt is edible sodium chloride. In one embodiment, the Russian-flavored sausage of the present invention further comprises 1 to 1.5 parts by weight of a saccharide. In one embodiment, the saccharide is selected from the group consisting of: monosaccharides, disaccharides, oligosaccharides and polysaccharides. In one embodiment, the saccharide is sucrose, preferably white granulated sugar. In one embodiment, the Russian-flavored sausage of the present invention further comprises 0.3 to 0.5 parts by weight gum. In one embodiment, the gum is selected from the group consisting of: alginate, plant, and animal gums. In one embodiment, the gum is selected from the group consisting of: carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum and konjac gum. In one embodiment, the gum is carrageenan. In one embodiment, the Russian-flavored sausage of the present invention further comprises 0.2 to 0.4 parts by weight of sodium tripolyphosphate. In one embodiment, the Russian-flavored sausage of the present invention further comprises 15-20 parts by weight of ice water. In one embodiment, the Russian-flavored sausage of the present invention further comprises 0.5 to 2 parts by weight of soy protein isolate. In one embodiment, the Russian-flavored sausage of the present invention further comprises 0.5 to 2 parts by weight of potato starch.
3. Method for preparing Russian flavor sausage
In one aspect, the present invention provides a process for preparing the russian flavor sausage of the present invention, comprising the steps of: (1) preparing said meat and said fat into meat scraps; (2) Uniformly mixing the meat scraps prepared in the step (1) with the edible salt, the sugar, the sodium tripolyphosphate, ice water, the gum and the seasoning composition according to any one of claims 1 to 3, (3) adding soybean protein isolate into the mixture prepared in the step (2), uniformly mixing, (4) adding potato starch into the mixture prepared in the step (3), uniformly mixing, (5) filling the mixture prepared in the step (4) into a casing, cooking at 80-100 ℃ for 30-100 minutes, and (6) cooling and preserving the product prepared in the step (5). In one embodiment, the method comprises: (1) Preparing 3-20mm meat scraps from the meat and the fat. In one embodiment, the method comprises: (1) Preparing said meat into 10-20mm meat pieces and said fat into 3-10mm meat pieces. In one embodiment, the method comprises: (1) The meat is passed through a meat grinder having a 10-20mm orifice plate and the fat is passed through a meat grinder having a 3-10mm orifice plate. In one embodiment, the method comprises: (2) Rolling and kneading the meat scraps prepared in the step (1) together with the edible salt, the sugar, sodium tripolyphosphate, ice water, the colloid and the seasoning composition provided by the invention for 40-260 minutes, 45-255 minutes, 50-250 minutes, 55-245 minutes or 60-240 minutes. In one embodiment, the method comprises: (3) Adding soybean protein isolate to the mixture of (2), and tumbling for 5-60 min, 6-55 min, 7-50 min, 8-45 min, 9-40 min, 10-35 min or 10-30 min. In one embodiment, the method comprises: (4) Adding potato starch into the mixture prepared in the step (3), and then tumbling for 5-100 minutes, 8-95 minutes, 10-90 minutes, 12-85 minutes, 15-80 minutes, 18-70 minutes or 20-60 minutes. In one embodiment, the method comprises: (5) Filling the mixture prepared in step (4) into sausage casing with folding diameter of 10-150mm, 12-140mm, 15-130mm, 18-120mm, 20-110mm, 22-105mm or 25-100mm, and cooking in fumigating furnace at 60-130 deg.C, 65-125 deg.C, 70-120 deg.C, 75-110 deg.C, 78-105 deg.C or 80-100 deg.C for 15-130 min, 18-125 min, 20-120 min, 22-115 min, 25-110 min, 28-105 minutes or 30-100 minutes. In one embodiment, the method comprises: (6) Cooling the product prepared in step (5) to normal temperature and preserving at normal temperature. In one embodiment, the method comprises: (6) Cooling the product prepared in step (5) to 5-25 ℃, packaging and preserving at 5-25 ℃.
5. Advantages of the invention
Compared with the Russian flavor sausage existing in the field, the Russian flavor sausage has at least the following advantages:
The Russian-flavor sausage and the processing method thereof provided by the invention have the advantages that the sausage processed by the ingredients and the processing method provided by the technical scheme is authentic, the characteristics of the Russian-region sausage are perfectly reduced, and even the taste is better than that of local sausage.
Detailed Description
The invention will be further described with reference to specific examples, which are not to be construed as limiting the scope of the invention. Various changes and modifications to these specific examples may be made by those skilled in the art without departing from the scope of the present invention, and the modified embodiments still fall within the scope of the present invention.
All chemicals or products used in the examples are commercially available.
Example 1 formulation of Rubux sausage and method for producing the same
Formulation of Rubux sausage, 62.5 parts of pork 2# meat, 13 parts of pig fat, 1.3 parts of edible salt, 1 part of white granulated sugar, 0.4 part of carrageenan, 0.3 part of sodium tripolyphosphate, 18 parts of ice water, 1 part of soy protein isolate, 2 parts of potato starch and 0.5 part of Russian flavor seasoning
Making method of rubuji sausage
The pork 2# meat and the pork fat were passed through a meat grinder, the pork 2# meat was passed through a 13mm orifice plate, and the pork fat was passed through a 4.5mm orifice plate.
The minced 2# meat, pig fat and edible salt, white granulated sugar, sodium tripolyphosphate, ice water, carrageenan and Russian flavor seasoning are put together and rolled for 180 minutes.
Adding soybean protein isolate, and tumbling for 20 min
After the potato starch is added, the rolling and kneading are continued for 40 minutes
The plastic casing with the folding diameter of 76mm is used for filling.
Putting into a smoking oven, and steaming at 95deg.C for 70 min.
Cooling to obtain the final product of the rububbly sausage, and preserving at normal temperature.
Example 2 Russian noble sausage formulation and method of making
Formula of Russian noble sausage, pig 2# meat 62, pig fat 15, edible salt 1.2, white granulated sugar 1.2, carrageenan 0.3, sodium tripolyphosphate 0.3, ice water 16.4, soy protein isolate 1.5, potato starch 1.5, russian flavor seasoning 0.6
Russian noble sausage making method
The pork 2# meat and the pork fat were passed through a meat grinder, the pork 2# meat was passed through a 12mm orifice plate, and the pork fat was passed through a 6mm orifice plate.
The minced 2# meat, pig fat and edible salt, white granulated sugar, sodium tripolyphosphate, ice water, carrageenan and Russian flavor seasoning are put together and rolled for 120 minutes.
Adding soybean protein isolate, and tumbling for 15 min
After the potato starch is added, the rolling and kneading are continued for 30 minutes
And (5) filling the plastic casing with the folding diameter of 60 mm.
Putting into a smoking oven, and steaming at 90 deg.C for 50 min.
Cooling to obtain Russian noble sausage product, and storing at normal temperature.
Example 3 Russian Gaofu sausage formulation and method of making
Formula of Russian Gaofu sausage, pig 2# meat 60, pig fat 14, edible salt 1.3, white granulated sugar 1.4, carrageenan 0.2, sodium tripolyphosphate 0.4, ice water 19.3, soy protein isolate 1, potato starch 2, russian flavoring agent 0.4
Russian Gaofucao sausage production method
The pork 2# meat and the pork fat were passed through a meat grinder, the pork 2# meat was passed through a10 mm orifice plate, and the pork fat was passed through a 3mm orifice plate.
The minced 2# meat, pig fat and edible salt, white granulated sugar, sodium tripolyphosphate, ice water, carrageenan and Russian flavor seasoning are put together and rolled for 80 minutes.
Adding isolated soy protein, and tumbling for 12 min
After the potato starch is added, rolling and kneading are continued for 25 minutes
And (5) filling the plastic casing with the folding diameter of 80mm.
Placing into a smoking oven, and steaming at 93 deg.C for 60 min.
Cooling to obtain Russian Gaofuo sausage product, and storing at normal temperature.
It can be derived from example 1, example 1 and example 3 that, in the present invention, the following components are used by mass ratio: 55-65 parts of pork 2# meat, 10-15 parts of pig fat, 1-1.5 parts of edible salt, 1-1.5 parts of white granulated sugar, 0.3-0.5 part of carrageenan, 0.2-0.4 part of sodium tripolyphosphate, 15-20 parts of ice water, 0.5-2 parts of soy protein isolate, 0.5-2 parts of potato starch and 0.3-0.8 part of Russian flavor seasoning. The Russian flavor seasoning comprises 12-17 parts of edible salt, 0.4-0.6 part of black pepper oleoresin, 0.4-1 part of nutmeg oleoresin, 0.2-0.5 part of multi-spice oleoresin, 15-20 parts of white pepper powder, 2-5 parts of nutmeg powder, 1-2 parts of cardamom powder, 1-2 parts of multi-spice powder, 2-5 parts of clove powder, 2-5 parts of laurel leaf powder, 1-3 parts of edible essence, 2-5 parts of yeast extract and 45-55 parts of maltodextrin.
EXAMPLE 4 sensory evaluation
The sausages prepared in examples 1-3 were each subjected to sensory scoring by 10 volunteers in a double blind manner along with two commercially available Russian-flavored sausages. Specific evaluation criteria are shown in table 1, and evaluation results are shown in table 2.
TABLE 1 sensory test evaluation criteria for sausage
TABLE 2 evaluation results of sensory test of sausage
As can be seen from Table 2, the sausages of examples 1-3 are significantly better than the commercially available sausage products in terms of color, flavor, mouthfeel, and elasticity.
The Russian-flavor sausage prepared by taking the Russian-flavor seasoning as the main raw material has the typical Russian-flavor, has the advantages of strong and durable aroma, sufficient meat aroma, high meat content, strong meat feel and the like, can improve the durability of meat flavor by adding the multi-flavor fruit oleoresin into the components, can provide faint scent similar to the Russian sausage by adding the cardamom powder, the clove powder and the laurel leaf powder into the components, and can prepare the authentic Russian-flavor sausage with optimal taste and flavor in the most economical and practical mode by reasonable component proportion among the components of the Russian-flavor sausage.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention in any way. While specific embodiments of the invention have been described above, it will be appreciated by those skilled in the art that this is by way of example only, and the scope of the invention is defined by the appended claims. Various changes and modifications may be made to the above-described disclosure by those skilled in the art without departing from the scope of the invention, which is to be accorded the full scope of the invention.
Claims (10)
1. A russian flavor seasoning composition comprising or consisting of:
12-17 parts by weight of edible salt,
0.4 To 0.6 weight parts of black pepper oleoresin,
0.4-1.0 Weight parts of nutmeg oleoresin,
0.2-0.5 Parts by weight of multi-spice fruit oleoresin,
15-20 Parts by weight of white pepper powder,
2-5 Parts by weight of nutmeg powder,
1-2 Parts by weight of cardamon powder,
1-2 Parts by weight of multi-flavor fruit powder,
2-5 Parts by weight of eugenol,
2-5 Parts by weight of laurel leaf powder,
1-3 Parts by weight of edible essence,
2-5 Parts by weight of a yeast extract, and
45-55 Parts by weight of maltodextrin.
2. The flavour composition according to claim 1, comprising or consisting of:
15 parts by weight of edible salt,
0.5 Part by weight of black pepper oleoresin,
0.8 Part by weight of nutmeg oleoresin,
0.5 Part by weight of multi-spice fruit oleoresin,
16.2 Parts by weight of white pepper powder,
5 Parts by weight of nutmeg powder,
2 Parts by weight of cardamon powder,
1 Part by weight of multi-flavor fruit powder,
2 Parts by weight of eugenol powder,
5 Parts by weight of laurel leaf powder,
2 Parts by weight of edible essence,
5 Parts by weight of a yeast extract, and
45 Parts by weight of maltodextrin.
3. The flavor composition of claim 1 or 2, wherein the white pepper powder is produced from hainan, the nutmeg powder is produced from indonesia, the cardamom powder is produced from india, the multi-flavor fruit powder is produced from jamaica, the clove powder is produced from guangdong, and/or the bay leaf powder is produced from guangxi.
4. A method of preparing a russian flavor seasoning composition comprising:
(1) Uniformly mixing edible salt, black pepper oleoresin, nutmeg oleoresin and multi-flavor fruit oleoresin according to the proportion of 12-17:0.4-0.6:0.4-1.0:0.2-0.5,
(2) Adding maltodextrin, fructus Piperis powder, semen Myristicae powder, fructus Amomi rotundus powder, fructus Foeniculi powder, flos Caryophylli powder and laurel leaf powder into the mixture obtained in step (1) at a ratio of 45-55:15-20:2-5:1-2:1-2:2-5:2-5, mixing well, and mixing well
(3) Adding edible essence and yeast extract into the mixture obtained in step (2) according to the ratio of 1-3:2-5, and uniformly mixing.
5. A russian flavor sausage comprising 0.3-0.8 parts by weight of the flavor composition of any one of claims 1-3 or prepared by the method of claim 4.
6. The russian-flavored sausage of claim 5, further comprising the following components:
55-65 parts by weight of meat, preferably selected from pork, beef, mutton, chicken, duck, goose and fish,
10-15 Parts by weight of a fat, preferably an animal fat, more preferably the animal fat is selected from the group consisting of: lard, tallow, mutton tallow, chicken fat, duck fat, goose fat and fish fat,
1-1.5 Parts by weight of an edible salt selected from the group consisting of: well salt, sea salt, pool salt and rock salt,
1-1.5 Parts by weight of a saccharide selected from the group consisting of: monosaccharides, disaccharides, oligosaccharides and polysaccharides, preferably sucrose,
0.3 To 0.5 parts by weight of a gum selected from the group consisting of: alginate, plant and animal gums, preferably selected from the group consisting of: carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum and konjac gum,
0.2 To 0.4 weight parts of sodium tripolyphosphate,
15-20 Parts by weight of ice water,
0.5-2 Parts by weight of isolated soy protein, and
0.5-2 Parts by weight of potato starch.
7. Russian-flavored sausage according to claim 5 or 6, wherein
The meat is pork, preferably pig 2# meat;
The fat is lard;
The edible salt is edible sodium chloride;
The sugar is white granulated sugar; and/or
The colloid is carrageenan.
8. A method of preparing a russian style sausage comprising the steps of:
(1) Preparing 3-20mm meat scraps from the meat and the fat;
(2) Uniformly mixing the meat scraps prepared in the step (1) with the edible salt, the sugar, sodium tripolyphosphate, ice water, the colloid and the seasoning composition of any one of claims 1 to 3,
(3) Adding soybean protein isolate into the mixture prepared in the step (2), uniformly mixing,
(4) Adding potato starch into the mixture prepared in the step (3), uniformly mixing,
(5) Filling the mixture of (4) into sausage casing, cooking at 80-100deg.C for 30-100 min, and
(6) Cooling and preserving the product prepared in the step (5).
9. The method according to claim 8, wherein:
(1) The meat is passed through a meat grinder having a 10-20mm orifice plate and the fat is passed through a meat grinder having a 3-10mm orifice plate.
10. The method according to claim 8 or 9, wherein:
(2) Tumbling the meat crumb of (1) together with the table salt, the saccharide, sodium tripolyphosphate, ice water, the gum and the flavour composition of any one of claims 1 to 3 for a period of 60 to 240 minutes.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN118318968A true CN118318968A (en) | 2024-07-12 |
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