CN1915078A - Technical method for fabricating potato sausage with flesh odor flavor enhanced - Google Patents
Technical method for fabricating potato sausage with flesh odor flavor enhanced Download PDFInfo
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- CN1915078A CN1915078A CNA2005100031744A CN200510003174A CN1915078A CN 1915078 A CN1915078 A CN 1915078A CN A2005100031744 A CNA2005100031744 A CN A2005100031744A CN 200510003174 A CN200510003174 A CN 200510003174A CN 1915078 A CN1915078 A CN 1915078A
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Abstract
A flavoured potato sausage with meat taste and low contents of fat, cholesterol and sugar is prepared proportionally from potato, edible salt, starch, carragreenin, soybean protein powder, gourmet powder, meat essence and white pepper.
Description
One, technical field:
The present invention relates to a kind of no meat product raw material, produce the preparation method of flavouring meat flavour potato sausage, belong to the technical field of food processing.
Two, background technology:
Its batching of existing sausage, ham sausage all is to be primary raw material with all kinds of poultrys, fowl, aquatic products meat, is equipped with auxiliary material and processes, and has been very mature technique and traditional product, because these food fats height, that the cholesterol height is unsuitable for mid-aged population is edible.In recent years also having occurred with potato and vegetables is that primary raw material is equipped with the potato vegetable sausage that various auxiliary materials are made, though realized low fat and cholesterol, its defective is fragrance and the mouthfeel that does not have pig, ox, sheep, chicken, the flesh of fish, at the problem of above-mentioned existence.This prescription and processing technology thereof can be realized, with the potato is primary raw material, be equipped with flavor enhancement, quality improver, flavorant, with different processes, produce the fragrance and the mouthfeel of existing similar various different meat sausages, meet the food of current popular low fat, many nutrients and low cholesterol again.
Three, summary of the invention:
The technology preparation method of a kind of flavouring meat flavour potato sausage that the present invention relates to, its technological process of production is as follows:
Potato cleans and remove the peel, cuts, protects look, rinsing, steams, adds soyabean protein powder, starch, carragheen are cut and mixed, adding additive, salad oil, frying, cooling, bowel lavage, check card, mark sign indicating number, sterilization, cooling, finished product.The primary raw material of producing flavouring meat flavour potato sausage is a potato, does not contain meat raw material, has avoided the higher fatty acid and high cholesterol of meat to become three low food of low fat, low cholesterol, low sugar, has enlarged suitable crowd, meets modern food and consumes fashion trend.
Prescription: by weight ratio.
Mashed potatoes 100, salt 1.5-2.5, starch 3-8, carragheen 0.2-1.2, soyabean protein powder 2-6, monosodium glutamate 0.2-0.8, meat essence 0.1-2, white pepper powder 0.5-1; Drink by the particular tastes requirement in addition and add spicy to mix, the spiced sweet taste such as salty of zanthoxylum powder, chilli powder, five-spice powder, sucrose.
Adopt unique frying aromatizing process to be: salad oil is heated in pot about 120 ℃, after putting into Chinese prickly ash, green onion, ginger and exploding fragrance, elimination Chinese prickly ash, green onion, ginger residue, put into the mashed potatoes of cutting after mixing and carry out frying, after smelling the fragrant peculiar fragrance of potato stir-fry, in time add other spices, additives such as flavor enhancement, mix cooling thoroughly, get final product can, the addition of salad oil is the 3%-7% of potato weight.
Adopt the potato sausage of the technical program processing, its useful effect provides and does not a kind ofly contain meat and meat fragrance and mouthfeel are arranged, and realizes three low food of low fat, low cholesterol, low sugar, has enlarged suitable crowd.
Four, description of drawings:
Accompanying drawing 1 is a kind of process chart of technical method for fabricating potato sausage with flesh odor flavor enhanced.
Five, the specific embodiment:
The technical method for fabricating potato sausage with flesh odor flavor enhanced that the present invention is alleged, its prescription and ratio are as follows:
Mashed potatoes 100kg salt 2kg starch 5kg
Carragheen 0.4kg soyabean protein powder 5kg monosodium glutamate 0.4kg
Meat essence 1kg white pepper powder 0.5kg;
Can add batchings such as zanthoxylum powder, chilli powder, five-spice powder, sucrose can not add by the different taste requirement yet.Adopt unique frying aromatizing process: salad oil 5kg is heated to about 120 ℃ in pot, add an amount of Chinese prickly ash, ginger, green onion and explode fragrance, filtration residue adds the mashed potatoes 100kg that cuts after mixing and carries out frying, fry and in time add other spices after potato sends distinctive fragrance, additives such as flavor enhancement, stir, get final product can after the cooling, its technological process as shown in Figure 1.
Claims (1)
1, the present invention is a kind of technical method for fabricating potato sausage with flesh odor flavor enhanced, provides a kind of and does not contain meat raw material, and meat fragrance and mouthfeel are arranged, and realizes three low food of low fat, low cholesterol, low sugar, it is characterized in that:
(1) prescription: by weight ratio:
Mashed potatoes 100 salt 1.5-2.5 starch 3-8
Carragheen 0.2-1.2 soyabean protein powder 2-6 monosodium glutamate 0.2-0.8
Meat essence 0.1-2 white pepper powder 0.5-1
Drink by the particular tastes requirement and to add zanthoxylum powder, chilli powder, five-spice powder, sucrose and mix spicy, spiced sweet taste such as salty;
(2) Du Te frying aromatizing process is: salad oil is heated to 120 ℃ puts into Chinese prickly ash, green onion, ginger and explode fragrance elimination residue in pot, put into the mashed potatoes of cutting after mixing, carry out frying, add other spices after sending fragrance, additives such as flavor enhancement, mix cooling thoroughly and get final product can, the addition of salad oil is the 3-7% of potato weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100031744A CN1915078A (en) | 2005-08-19 | 2005-08-19 | Technical method for fabricating potato sausage with flesh odor flavor enhanced |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100031744A CN1915078A (en) | 2005-08-19 | 2005-08-19 | Technical method for fabricating potato sausage with flesh odor flavor enhanced |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1915078A true CN1915078A (en) | 2007-02-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100031744A Pending CN1915078A (en) | 2005-08-19 | 2005-08-19 | Technical method for fabricating potato sausage with flesh odor flavor enhanced |
Country Status (1)
| Country | Link |
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| CN (1) | CN1915078A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188015A (en) * | 2011-03-11 | 2011-09-21 | 河南众品食业股份有限公司 | Dried mushroom chicken sausage and processing method thereof |
| CN102771742A (en) * | 2012-07-10 | 2012-11-14 | 华中农业大学 | Mashed potato nutrition and texture regulating agent and application of mashed potato nutrition and texture regulating agent |
| CN105249282A (en) * | 2015-10-14 | 2016-01-20 | 山东农业大学 | Potato sausage processing method |
-
2005
- 2005-08-19 CN CNA2005100031744A patent/CN1915078A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188015A (en) * | 2011-03-11 | 2011-09-21 | 河南众品食业股份有限公司 | Dried mushroom chicken sausage and processing method thereof |
| CN102771742A (en) * | 2012-07-10 | 2012-11-14 | 华中农业大学 | Mashed potato nutrition and texture regulating agent and application of mashed potato nutrition and texture regulating agent |
| CN105249282A (en) * | 2015-10-14 | 2016-01-20 | 山东农业大学 | Potato sausage processing method |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |