LU503694B1 - Preparation Method of Tricholoma Matsutake Yak Meat Sausage with Tibetan Flavor - Google Patents
Preparation Method of Tricholoma Matsutake Yak Meat Sausage with Tibetan Flavor Download PDFInfo
- Publication number
- LU503694B1 LU503694B1 LU503694A LU503694A LU503694B1 LU 503694 B1 LU503694 B1 LU 503694B1 LU 503694 A LU503694 A LU 503694A LU 503694 A LU503694 A LU 503694A LU 503694 B1 LU503694 B1 LU 503694B1
- Authority
- LU
- Luxembourg
- Prior art keywords
- powder
- parts
- tricholoma matsutake
- sausage
- meat
- Prior art date
Links
- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 67
- 235000019690 meat sausages Nutrition 0.000 title claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 42
- 235000013372 meat Nutrition 0.000 claims abstract description 23
- 235000013580 sausages Nutrition 0.000 claims abstract description 22
- 235000020995 raw meat Nutrition 0.000 claims abstract description 18
- 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 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 14
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 14
- 235000015277 pork Nutrition 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 210000000936 intestine Anatomy 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000011081 inoculation Methods 0.000 claims description 8
- 241000234314 Zingiber Species 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 2
- 210000003195 fascia Anatomy 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 230000000249 desinfective effect Effects 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 235000015278 beef Nutrition 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000121219 Tricholoma Species 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000020066 kaoliang wine Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019160 vitamin B3 Nutrition 0.000 description 1
- 239000011708 vitamin B3 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provide a preparation method of Tricholoma matsutake yak meat sausage with Tibetan flavor, The method comprises the steps: (1) comprising the following components in parts by weight: 60-80 parts of yak meat, 20-40 parts of pork back fat, 3-6 parts of Tricholoma matsutake powder, 0.3-0.6 part of salt, 0.2-0.5 parts of monosodium glutamate and chicken essence for each, 0.3-0.6 part of oyster sauce, 1-3 parts of cooking wine and 5-10 parts of Chinese distilled spirit, 0.2-0.5 part of table salt, 0.1-0.3 part of monosodium glutamate, 0.3-0.6 part of Zanthoxylum bungeanum maxim powder, 0.2-0.5 part of chili powder , 0.2-0.5 part of spiced powder, 0.2-0.6 part of sucrose, 0.1-0.3 part of ginger powder and 15-30 parts of fresh Tricholoma matsutake. (2) In step 1, freeze-dried Tricholoma matsutake powder and Lactobacillus plantarum are added to the sausage raw material, the marinated raw meat is filled into the pig intestine casing.
Description
DESCRIPTION 0503654
Preparation Method of Tricholoma Matsutake Yak Meat Sausage with Tibetan
Flavor
The invention belongs to the technical field of food processing, relates to a novel food processing technology, and particularly relates to a preparation method of
Tricholoma matsutake yak meat sausage.
Tricholoma matsutake and yak are precious species in high altitude areas, mainly distributed in Tibetan plateau areas of China. Tricholoma matsutake is rich in protein, fat, dietary fiber, double-stranded Tricholoma matsutake polysaccharide, vitamin B1, vitamin
B2, vitamin PP and eight amino acids needed by human body, which has high nutritional value, and has medicinal values such as improving immunity, anti-aging, caring skin, anticancer and antitumor. The content of protein, amino acids and fatty acids in yak meat is generally higher than that in other beef, and it is rich in trace elements and low in fat. It has the effects of nourishing the spleen and stomach, strengthening tendons and bones, treating deficiency and weakness, reducing swelling and diuresis, and has high commercial value.
In recent years, with the continuous strengthening of national precision poverty alleviation, the scale of yak breeding in Tibetan areas has expanded, and the output of yak meat has risen sharply. However, at present, the deep-processed products of yak meat are relatively single, mainly air-dried meat and simple processed traditional yak meat products, including beef jerky, beef granules, hand-torn beef, preserved beef, braised beef in sauce and yak meat seasoning, and the market competitiveness is slightly weak. However, in summer and autumn every year, the picking quantity of
Tricholoma matsutake in high-altitude Tibetan areas shows an explosive trend in a shdr203694 time. The deep development of Tricholoma matsutake industry is seriously restricted because fresh Tricholoma matsutake is not resistant to storage, prone to deterioration and decay, and limited by objective factors such as transportation and science and technology in the producing area. By combining yak meat with Tricholoma matsutake, protein, amino acids and other nutrients of foods from animals and plants are complementary, and the products have the unique flavor and health care effects of both raw materials. At the same time, it enriches the deep-processed products of yak meat and promotes the industrial development of Tricholoma matsutake.
Based on the above factors, it is the purpose of this invention to develop sausage products with Tibetan plateau characteristics, nutritional value and pleasant taste with
Tricholoma matsutake and yak meat as raw materials.
The invention aims to provide a preparation method of Tricholoma matsutake yak meat sausage with Tibetan flavor.
In order to solve the above technical problems, the invention is specifically realized by the following technical scheme:
A Tricholoma matsutake yak meat sausage with Tibetan flavor includes the following components in parts by weight. 60-80 parts of yak meat, 20-40 parts of pork back fat, 3-6 parts of Tricholoma matsutake powder, 0.3-0.6 part of salt, 0.2-0.5 parts of monosodium glutamate and chicken essence, 0.3-0.6 part of oyster sauce, 1-3 parts of cooking wine and 5-10 parts of Chinese distilled spirit, 0.2-0.5 part of table salt, 0.1-0.3 part of monosodium glutamate, 0.3-0.6 part of Zanthoxylum bungeanum maxim powder, 0.2-0.5 part of chili powder , 0.2-0.5 part of spiced powder, 0.2-0.6 part of sucrose, 0.1- 0.3 part of ginger powder and 15-30 parts of fresh Tricholoma matsutake.
Preferably, the Tricholoma matsutake yak meat sausage with Tibetan flavor comprises, in parts by weight, 75 parts of yak meat, 25 parts of pork back fat, 5 parts of
Tricholoma matsutake powder, 0.5 part of salt, 0.3 part of monosodium glutamate, 0.3 part of chicken essence, 0.5 part of oyster sauce, 2 parts of cooking wine, 7 parts bp/203694
Chinese distilled spirit, 0.4 part of table salt, 0.2 part of monosodium glutamate and 0.4 part of Zanthoxylum bungeanum maxim powder, 0.4 part of chili powder , 0.4 part of spiced powder, 0.3 part of sucrose, 0.2 part of ginger powder and 25 parts of fresh
Tricholoma matsutake.
The method comprises the following steps: (1) Raw meat treatment: yak meat and pork back fat without fascia are washed and drained, and then cut into squares of about 1.8 cmx1.8 cm x1.8 cm, where the weight of pork back fat accounts for 20%-40% of the total meat weight. (2) Primary marinating: mixing raw meat evenly, adding freeze-dried Tricholoma matsutake powder, salt, monosodium glutamate, chicken essence, oyster sauce and cooking wine as auxiliary materials per 100 parts of raw meat, and marinating in refrigerator for 3-8 hours. (3) Secondary marinating: adding table salt, monosodium glutamate, Zanthoxylum bungeanum maxim powder, chili powder, spiced powder, sucrose and ginger powder into the Chinese distilled spirit to prepare a flavor juice: pouring 100 parts of raw meat in primary marinating into a blender, add the prepared flavor juice, adding chopped fresh
Tricholoma matsutake, stirring evenly, taking out, standing in the refrigerator, and then marinating in refrigerator for 3-8 hours. (4) Inoculation: before inoculation, adjusting the density of Lactobacillus plantarum to 107-108 cfu/mL, and mixing it with the raw meat after secondary marinating, and the inoculation amount is 107-108 cfu/mL. (5) sausage filling and baking: the marinated raw meat is filled into pig intestine casings, the length of each section is controlled to be about 10-15 cm, and the diameter is controlled to be about 2-3 cm; the raw meat is tied with string, exhausted by holes with needles, rinsed in warm water, baked in an environment of 40-60°C for 24-48 hours, and then naturally fermented and stored at room temperature.
Among them, the freeze-dried Tricholoma matsutake powder used in this method refers to the wall-broken powder of Tricholoma matsutake after fresh Tricholoma matsutake is cleaned and disinfected, vacuum freeze-dried, and superfine crushed (the particle size is above 300 mesh). Among them, the technological parameters of vacuuh°0694 freeze-drying are: quick-freezing temperature is between minus 20°C - minus 60°C, drying temperature is between 20-60°C, and vacuum degree is not more than 90pa.
The invention creatively uses yak meat and Tricholoma matsutake in high altitude
Tibetan areas as main raw materials to successfully prepare Tricholoma matsutake yak meat sausage with Tibetan flavor, which is easily accepted by consumers in non-
Tibetan areas. On this basis, those skilled in the art should understand that the selection of various spices, condiments and types of Chinese distilled spirit in primary marinating and secondary marinating can be adjusted appropriately according to the dietary customs in different regions and the needs of different people.
Tricholoma matsutake yak meat sausage is a new type of yak meat sausage product. It uses pork fat to dilute the smell of yak meat, fully combines modern processing technologies such as vacuum freeze-drying and superfine crushing technology, permeates Tricholoma matsutake flavor substances into yak minced meat, and inoculates Lactobacillus plantarum into raw meat to effectively reduce the contents of nitrite and biogenic amines during sausage fermentation.
The invention has the beneficial effects that: 1. Tricholoma matsutake yak meat sausage is rich in flavor, mellow in taste, obviously reduced in the smell of yak meat, compact in intestinal constitution, moderate in hardness, elastic and good in luster. 2. Tricholoma matsutake yak meat sausage has a very high healthy edibility. The product is rich in active substances such as double-stranded Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide and Tricholoma matsutake alcohol, and the content of free amino acids is significantly higher than other sausage products. 3. As the freeze-dried Tricholoma matsutake powder used in the invention adopts the vacuum freeze-drying technology and is crushed by the superfine crushing technology, the biological activity of Tricholoma matsutake can be preserved to the maximum extent; at the same time, the production method has low requirements on the shape and quality of fresh Tricholoma matsutake, which can further solve the loss of economic benefits caused by physical damage caused by improper flowering or picking of Tricholoma matsutake. LUS03694
Fig. 1 is a comparison chart of sensory score between Tricholoma matsutake yak meat sausage and traditional sausage during fermentation;
Fig. 2 is a comparison of the total amount of free amino acids between Tricholoma matsutake yak meat sausage and traditional sausage during fermentation;
Fig. 3 shows the change of TBA value during the fermentation of Tricholoma matsutake yak meat sausage;
Fig. 4 shows the change of nitrite residue during the fermentation of Tricholoma matsutake yak meat sausage.
The present invention will be described in detail by the following examples. It is necessary to point out that the following examples are only used to further illustrate the present invention, and cannot be understood as limiting the scope of protection of the present invention. Some non-essential improvements and adjustments made by those skilled in the field according to the above-mentioned contents of the invention still belong to the scope of protection of the present invention.
Example 1
In this example, Lactobacillus plantarum was collected from traditional Sichuan- style sausages in Wufeng Town, Jintang County, Chengdu City, Sichuan Province. 1. Yak meat and pork back fat with a weight ratio of 7: 3 are washed and drained, cut into squares of about 1.8 cmx1.8 cm x1.8 cm, mixed evenly, added with 5 parts of freeze-dried Tricholoma matsutake powder (fresh Tricholoma matsutake is cleaned and disinfected, vacuum freeze-dried, and superfine crushed by a 300-mesh sieve. Among them, the technological parameters of vacuum freeze-drying are as follows: quick- freezing temperature is -30°C, drying temperature is 40°C, vacuum degree is 90pa), 0.4 part of salt, part of monosodium glutamate and chicken essence for each, 0.4 part of oyster sauce, 0.1 part of rice vinegar, 2 parts of cooking wine as auxiliary materials {503694 every 100 parts of raw meat and preserved in refrigerator at 5°C for 6 h. 2. 100 parts of raw meat marinated in primary marinating are poured into a blender, added with the prepared flavor juice (adding 0.2 parts of table salt, 0.1 part of monosodium glutamate, 0.2 part of Zanthoxylum bungeanum maxim powder, 0.5 part of chili powder, 0.3 part of spiced powder, 0.4 part of sucrose and 0.1 part of ginger powder into 10 parts of bulk sorghum wine to prepare the flavor juice), then added with parts of chopped fresh Tricholoma matsutake, stirred evenly, taken out, stood in refrigerator and then marinated in refrigerator at 5°C for 6 hours. 3. Inoculation: the Lactobacillus plantarum liquid is inoculated to the raw meat after the second marinating, with the inoculation amount of 107-108 cfu/g, and filled in the pig intestine casing, with the length of each section controlled at about 10 cm and the diameter controlled at about 2-3 cm, tied with a string and exhausted with needle holes, rinsed in warm water, and baked in an oven at 40°C for 48 hours and then fermented naturally at room temperature for 49 days. The product is grayish red, the unique flavor of Tricholoma matsutake and yak meat is outstanding, and the sausage body is full, full and uniform. According to the national standard of Chinese Sausage (GB/T 23493- 2009), the microbial and physical and chemical indexes of Tricholoma matsutake yak meat sausage are shown in Table 1 and Table 2, and the related quality is in line with the national standard.
Table 1 Microbial indexes of Tricholoma matsutake yak meat sausage - Meeting
Items Index Detection standard value or not? “Total number of colonies /(CFU/g) <50000 18000 Meet
Coliform group /(MPN/100 g) <30 13 Meet
Pathogenic bacteria (Salmonella, may not be Not Meet
Staphylococcus aureus, Shigella) detected detected
Table 2 Physical and chemical indexes of Tricholoma matsutake yak meat sausage
Meeting
Detection
Items Index standard value or not?
Moisture /(g/100g) <40 25 Meet
Chloride /(g/100g) <8 3 Meet
Protein /(g/100g) 215 42 Meet
Fat /(g/100g) <60 35 Meet
Total sugar <22 15 Meet /(g/100g)
Peroxide value According to GB2730- 0.31 Meet /(g/100g) 2005.
According to GB2760-
Nitrite /(mg/kg) 12 Meet 2011.
The Tricholoma matsutake yak meat sausage produced by the invention is a raw product, which needs to be cooked when used. Usually, the Tricholoma matsutake yak meat sausage is cooked at 90-100°C for 20-30 min, and then cut into pieces for eating.
Sensory evaluation
Sensory evaluation was conducted on the color, aroma, taste and shape of
Tricholoma matsutake yak meat sausage. Twenty students (10 males and 10 females) with sensory evaluation experience were selected to form a sensory evaluation group, and then six boys and six girls were randomly selected for sensory evaluation of
Tricholoma matsutake yak meat sausage. With reference to Chinese sausage standard
GB/T 23493-2009, yak meat sausage was evaluated from four dimensions: color, aroma, taste and shape. The sensory evaluation standard is shown in Table 3. The highest score and the lowest score were finally removed, and then statistical analysis was made.
Table 3 Sensory evaluation criteria LUS03694
Score Colour Aroma Taste Shape (points) (25%) (25%) (30%) (20%)
The appearance of Sausage is the sausage is dull, easy to be
The aroma is and the surface of Weak scattered after weak or Lu 1-3 the slice is gray or elasticity and cutting, and it is basically no dull, so the poor taste. not flake or ~ aroma. acceptability is difficult to form poor. flake.
The appearance of ~The aroma is the sausage is After the general or has generally colored, oo sausage is cut a faint smell of Elasticity and 2, and the surface of into pieces, it is 4-6 a fermented taste are the slice is gray or | normal or . . Tricholoma average. . grayish red, which occasionally . matsutake is generally cracked. sauce. acceptable.
The appearance of , Strong aroma, The section of the sausage is with the smell sausage is solid bright, and the Full of of fermented oo and smooth, 7-10 surface of the slice | elasticity and . . . Tricholoma and there is no is grayish red, good taste. __ matsutake softening which is sauce. phenomenon. acceptable.
Claims (8)
1. A preparation method of Tricholoma matsutake yak meat sausage with Tibetan flavor, characterized by comprising the following steps: adding freeze-dried Tricholoma matsutake powder and Lactobacillus plantarum into sausage raw materials, performing sausage filling, sausage washing, making needle hole and baking, and then performing natural fermentation.
2. The preparation method according to claim 1, characterized in that the sausage raw material comprises auxiliary materials besides meat, wherein the auxiliary materials comprise the following components in parts by weight: 60-80 parts of yak meat, 20-40 parts of pork back fat, 3-6 parts of Tricholoma matsutake powder, 0.3-0.6 part of salt,
0.2-0.5 part of monosodium glutamate and chicken essence, 0.3-0.6 part of oyster sauce, 1-3 parts of cooking wine, 5-10 parts of Chinese distilled spirit, 0.2 part of table salt, 0.1-0.3 part of monosodium glutamate, 0.3-0.6 part of Zanthoxylum bungeanum maxim powder, 0.2-0.5 part of chili powder , 0.2-0.5 part of spiced powder, 0.2-0.6 part of sucrose, 0.1-0.3 part of ginger powder and 15-30 parts of fresh Tricholoma matsutake.
3. The preparation method according to claim 1, characterized in that raw meat treatment: yak meat and pork back fat without fascia are washed and drained, and then cut into squares of about 1.8 cmx1.8 cm x1.8 cm, wherein the weight of pork back fat accounts for 20%-40% of the total meat weight.
4. The preparation method according to claim 1, primary marinating: mixing raw meat evenly, adding freeze-dried Tricholoma matsutake powder, salt, monosodium glutamate, chicken essence, oyster sauce and cooking wine as auxiliary materials per 100 parts of raw meat, and marinating in refrigerator for 3-8 hours.
5. The preparation method according to claim 1, secondary marinating: addirly’203694 table salt, monosodium glutamate, Zanthoxylum bungeanum maxim powder, chili powder, spiced powder, sucrose and ginger powder into Chinese distilled spirit to prepare flavor juice; pouring 100 parts of raw meat in primary marinating into a blender, adding the prepared flavor juice, adding chopped fresh Tricholoma matsutake, stirring evenly, taking out, standing in the refrigerator, and then marinating in refrigerator for 3-8 hours.
6. The preparation method according to claim 1, inoculation: before inoculation, the density of Lactobacillus plantarum liquid is adjusted to 107-108 cfu/mL, and the Lactobacillus plantarum liquid is evenly mixed with the raw meat after secondary marinating, and the inoculation amount is 107-108 cfu/g.
7. The preparation method according to claim 1, sausage filling and baking: the marinated raw meat is filled into the pig intestine casing, with the length of each section controlled at about 10-15 cm and the diameter controlled at about 2-3 cm, tied with string and exhausted with needle holes, rinsed in warm water, baked at 40-60°C for 24- 48 hours, and then naturally fermented and stored at room temperature.
8. The preparation method according to claim 1, wherein the freeze-dried Tricholoma matsutake powder used in the method refers to the Tricholoma matsutake wall-broken powder after the steps of cleaning and disinfecting fresh Tricholoma matsutake, vacuum freeze-drying, and superfine crushing (the particle size is above 300 meshes), wherein the technological parameters of vacuum freeze-drying are: quick- freezing temperature is between minus 20°C - minus 60°C, drying temperature is between 20-60°C, and vacuum degree is not more than 90pa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU503694A LU503694B1 (en) | 2023-03-20 | 2023-03-20 | Preparation Method of Tricholoma Matsutake Yak Meat Sausage with Tibetan Flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU503694A LU503694B1 (en) | 2023-03-20 | 2023-03-20 | Preparation Method of Tricholoma Matsutake Yak Meat Sausage with Tibetan Flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| LU503694B1 true LU503694B1 (en) | 2023-09-25 |
Family
ID=88372996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LU503694A LU503694B1 (en) | 2023-03-20 | 2023-03-20 | Preparation Method of Tricholoma Matsutake Yak Meat Sausage with Tibetan Flavor |
Country Status (1)
| Country | Link |
|---|---|
| LU (1) | LU503694B1 (en) |
-
2023
- 2023-03-20 LU LU503694A patent/LU503694B1/en active IP Right Grant
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101773231A (en) | Dasheen nutrient quick-frozen food and preparation method thereof | |
| CN101176559A (en) | Fermentation agent for low ergamine salami sausage and method of use thereof | |
| CN102326788B (en) | Environmentally-friendly nutritional bell pepper sausage and preparation method thereof | |
| CN103783458A (en) | Shunshui fish infused seasoning and preparation method thereof | |
| KR101808724B1 (en) | Sausage Having Enhanced Antioxidative Activity Fermented by Lactic Acid Bacteria of Kimchi And Manufacturing Method Thereof | |
| Hentati et al. | Quality characteristics and functional and antioxidant capacities of algae-fortified fish burgers prepared from common barbel (Barbus barbus) | |
| CN101181075A (en) | Method for processing original shape massive zymolysis chicken products | |
| CN104172264A (en) | Spiced pork preparing method | |
| CN102948780A (en) | Healthy nutrient eucommia bark and honeysuckle sausage and preparation method thereof | |
| CN108244604A (en) | A kind of capsicum paste and its manufacture craft | |
| CN105454988B (en) | Flavored beef cake and preparation method thereof | |
| CN111493293B (en) | Pre-fried mango bread shrimp and processing method thereof | |
| CN111772166A (en) | Novel minced garlic sauce formula and processing technology thereof | |
| LU503694B1 (en) | Preparation Method of Tricholoma Matsutake Yak Meat Sausage with Tibetan Flavor | |
| CN105815774A (en) | Vital gluten fully-vegetable quick-frozen vegetarian meat with balanced nutrients and preparation method of vital gluten fully-vegetable quick-frozen vegetarian meat | |
| CN108902660A (en) | Crisp bamboo shoot of a kind of fresh green pepper fermentation and preparation method thereof | |
| Touhid et al. | Addition of wheat flour in chicken meatball increases the food value through prompting sensory, physicochemical, biochemical and microbial properties | |
| CN102640937A (en) | Processing technology, product and equipment of fermented fresh meat | |
| CN106889488B (en) | Flavor ostrich meat pie and preparation method thereof | |
| CN102697024B (en) | Snail sauce and process for processing same | |
| CN104719983A (en) | Sticky rice fish ball and preparation method thereof | |
| CN108783390A (en) | A kind of paste flavor seasoning and preparation method thereof | |
| KR102548113B1 (en) | Method for producing probiotics functional fermented sausage | |
| KR20010077803A (en) | The manufacturing process of Tomato Kimchi | |
| CN110537666B (en) | River crab fermented paste seasoning base material and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Patent granted |
Effective date: 20230925 |