CN1263730A - Sausage food - Google Patents

Abstract

A sausage food is composed of bean curd (25-70 wt.%), meat (20-75) and edible salt (2-3), and features unique taste, balanced nutrients and health-care function.

Description

A kind of sausage food

The present invention relates to a kind of raw material be poured into food in casing or the artificial casing film.It comprises sausage food and the sausages food that it has often been said.

China calls " sausage " to the bowel lavage based article of traditional processing and fabricating traditionally, and long production history is arranged, and particular care is given to selecting the ingredients, and processing is fastidious, and good looking appearance is as famous Guangdong style sausage, Beijing sausage, Wuhan sausage, air dried sausage etc.Sausage goods is because of needing hanging and Exposure to Sunlight (or baking) in the production process, moisture is sloughed by major part, and maturing fermentation, so product has dense special fragrance, can preserve the long period.Sausage is of a great variety, can cooperate and condiment interpolation quantity and all kinds of the differentiation by area, cooking level, raw material, but basic production technology is roughly similar, and general flow is: the filling-bowel lavage-airing of selecting materials-meat cutting-prepare burden-mix (or baking)-finished product

The sausage food of sausages is by abroad importing into, and is not too of a specified duration in China's production history.Because delicious and cheap, the comprehensive utilization ratio height, nutritious, be suitable for extensive continous way production, therefore development is very fast, has become one of maximum product of output in China's meat products processing industry and sales volume at present.Its kind is a lot, can be according to formula for raw stock difference, water content difference, and whether poach and the many kinds of fumigation five equilibrium, the kind that China produces just 30-40 kind nearly, but roughly four big classes that are divided into: bright bowel lavage, poach bowel lavage, fumigation poach intestines and Smoked sausage. moreIts typical process flow is: select materials-meat cutting-pickle-record-toast-poach-fumigation-packing

In sausage food, can be divided into two big classes again according to its main raw material(s): a class is the food that pure meat flavouring material is recorded: as Guangdong style sausage, Wuhan sausage, Beijing sausage etc.Though this based food is liked by China north and south people, owing to its high heat, high-fat shortcoming, makes people that the health of worrying health when enjoying delicious food again be arranged.Another kind ofly record food as ham sausage, Beijing garlic intestines, sausage stuffed mainly with bean starch paste etc. for what add in varing proportions that starch makes.Protein content has also reduced though the more preceding based food fat content of this based food is low, and nutrition intake is unbalanced.Nowadays along with growth in the living standard, people's health care consciousness is also in continuous reinforcement, dietary structure also from before only demand to have enough to eat and develop to eating the direction of having enough again.People abandon those gradually contains food higher fatty acid, high heat, and turns to those food that nutritious fat content is low, heat is low.Clinical medicine finds that the normal edible food that is rich in heat, fat causes cardiovascular disease easily, and the harm people's is healthy.

The objective of the invention is provides a kind of low fat, low cholesterol, nutritious sausage food low in calories to the consumer.

Main technical schemes of the present invention is as follows:

A kind of sausage food comprises sausage food common in people's daily life and sausages food, and it mainly is made up of following raw materials according, and its weight ratio is as follows, bean curd 25%-70%, meat 20%-75%, salt 2%-3%.The used bean curd of this product is the bean curd of producing by 150% yield rate with soybean.

The present invention has following superiority:

1, from eating habit.More meet with the starch in the sausage food of bean curd replacement

Chinese eating habit is fit to north and south people's different taste.

2, from the angle of nutrition.In part pork in the bean curd replacement sausage, can carry

The protein content of high sausage reduces fat content, can make former sausage food

It is scientific and reasonable that nutrition more becomes; With the whole shallow lakes in the bean curd replacement sausage food

Powder will be more being rich in nutrition than former goods.

3, the angle from keeping healthy.As everyone knows, cholesterol is too high is to cause coronary heart disease

The main factor, cholesterol mainly exists in the meat of livestock and poultry, replaces portion with bean curd

Part livestock and poultry meat will reduce content of cholesterol and heat in the former goods significantly, with

The time also can increase Protein content.Soybean is the primary raw material of bean curd, soybean

In the isoflavones that contains have the effect of anti-oxidant and anti-angiogenic sclerosis, so big

Beans can prevent atherosclerotic, and the effect of pre-preventing tumor is arranged again.Nineteen ninety

American National cancer research institute has invited a collection of famous scholar, discusses the anti-of soybean

Cancer effect, brainstrust have been affirmed fully contained protease inhibitors, the flesh of soybean

Alcohol six-phosphatase, phytosterol, saponin, isoflavones etc. all have anti-cancer function.

Particularly isoflavones is considered to optimal cancer-resisting substance, and big in present stage

Beans and bean product are unique food sources of isoflavones.Therefore, American scholar is carried

Advocate and often to eat bean product.In order to soybean is the bean curd and the livestock and poultry of main raw material(s)

Meat mixes makes the mouthfeel that sausage food not only can increase food, and can remove people's trouble and worry from.Though 4, the dull and not anti-storage of the nutritious but taste of this pollution-free food of bean curd, the form that is made into bowel lavage then can overcome the above problems.And can make the different bean curd bowel lavage of local flavor according to different regions people's different taste.The bean curd bowel lavage adopts vacuum packaging again through boiling or baking, and its shelf-life can reach about 180 days.In sum, the sausage food that adopts bean curd and livestock and poultry meat to make has been realized local flavor complementation, nutrition complement.This food is balanced in nutrition and have health care, unique flavor and will be subjected to people's welcome and like because of it.

Be specific embodiments of the invention below.

One, the making of bean curd sausage

Batching: 35 kilograms of lean pork, 15 kilograms of fat meat, 35 kilograms of soybean, salt 2 public affairs

Jin, 4 kilograms in soy sauce, monosodium glutamate 135 grams, natrium nitrosum 8 grams

Method for making: 1. 35 kilograms of soybean are made bean curd by the yield rate of 50 kilograms of bean curd,

It is standby to be twisted into the mud shape;

2. pork is processed into the generous shredded meat of 5mm;

3. fully mix with 1.5 kilograms of salt and inferior sodium nitrate and shredded meat, pickle

About 24 hours, treat to get final product when lean meat is rose;

4. the shredded meat that will pickle and bean curd mud and 0.5 kilogram of salt, soy sauce, monosodium glutamate mix

Close evenly;

5. homogeneous mixture is poured into casing, press the long knot of pricking of 24cm;

6. send into drying room with 65-70c temperature baking 1 hour, take out and prick the hole with needle plate;

7. send into drying room again with 55-60 humidity baking 12 hours-14 hours, when the intestines body

High resilience, solid not stiff, outward appearance is the glossy of rose-red color dot that be dotted with

Can take out cooling during light dark reddish brown, send into the vacuum packing machine packing.

Two, the method for making of bean curd ham sausage

Batching: 35 kilograms of lean pork, 15 kilograms of fat meat, 35 kilograms of soybean, salt 2.

5 kilograms, 4 kilograms in soy sauce, monosodium glutamate 135 grams, natrium nitrosum 8 grams

Method for making: 1. 35 kilograms of soybean are made bean curd by the yield rate of 50 kilograms of bean curd, it is standby to be twisted into the mud shape;

2. pork is processed into the 0.25kg bulk, adds 2KG salt and natrium nitrosum and pickle, treat to get final product when lean meat is rose;

3. it is standby pork to be hinged into the mud shape;

4. muddy flesh, bean curd mud, 0.5 kilogram of salt monosodium glutamate are stirred;

5. the mixture that stirs is poured in the artificial casing film, get a length two and prick knot;

6. use poach, take the dish out of the pot after boiling 30 minutes when spending when water temperature reaches 80.

Claims (3)

1, a kind of sausage food comprises sausage food common in people's daily life and sausages food, and it is characterized in that: it mainly is made up of following raw materials according, and its weight ratio is as follows, bean curd 25%-70%, meat 20%-75%, salt 2%-3%.

2, a kind of sausage food as claimed in claim 1 is characterized in that: lean pork 35%, fat meat 10%, bean curd 50%, salt 2.5%, monosodium glutamate, natrium nitrosum mixture 0.5%.

3, a kind of sausage food as claimed in claim 1 or 2 is characterized in that: the used bean curd of this product is the bean curd of producing by 150% yield rate with soybean.