CN103519221A - Processing method for high-calcium sausages - Google Patents
Processing method for high-calcium sausages Download PDFInfo
- Publication number
- CN103519221A CN103519221A CN201310416942.3A CN201310416942A CN103519221A CN 103519221 A CN103519221 A CN 103519221A CN 201310416942 A CN201310416942 A CN 201310416942A CN 103519221 A CN103519221 A CN 103519221A
- Authority
- CN
- China
- Prior art keywords
- parts
- calcium
- sausages
- processing method
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 23
- 239000011575 calcium Substances 0.000 title claims abstract description 23
- 235000013580 sausages Nutrition 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 229960005069 calcium Drugs 0.000 claims abstract description 22
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 14
- 240000001432 Calendula officinalis Species 0.000 claims abstract description 7
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 7
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 7
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 7
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 7
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 7
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 7
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 7
- 239000001527 calcium lactate Substances 0.000 claims abstract description 7
- 235000020997 lean meat Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000005881 Calendula officinalis Nutrition 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 5
- 238000010923 batch production Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- AJBZENLMTKDAEK-UHFFFAOYSA-N 3a,5a,5b,8,8,11a-hexamethyl-1-prop-1-en-2-yl-1,2,3,4,5,6,7,7a,9,10,11,11b,12,13,13a,13b-hexadecahydrocyclopenta[a]chrysene-4,9-diol Chemical compound CC12CCC(O)C(C)(C)C1CCC(C1(C)CC3O)(C)C2CCC1C1C3(C)CCC1C(=C)C AJBZENLMTKDAEK-UHFFFAOYSA-N 0.000 abstract 1
- 241001061264 Astragalus Species 0.000 abstract 1
- 235000003880 Calendula Nutrition 0.000 abstract 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 abstract 1
- 210000004233 talus Anatomy 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 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
- 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
- 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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method for high-calcium sausages. The high-calcium sausages are prepared from the following raw materials in parts by weight: 35-45 parts of lean meat, 55-65 parts of fat, 20-40 parts of soybean protein powder, 15-20 parts of calcium lactate, 10-15 parts of marine organism calcium powder, 3-5 parts of pseudo-ginseng, 3-5 parts of puerarin, 2-4 parts of gynostemma pentaphylla, 2-4 parts of stevia rebaudiana, 2-3 parts of jasmine flowers, 1-2 parts of calendula, 1-2 parts of astragalus flowers, a proper amount of edible salt and a proper amount of millet wine. The processing method for high-calcium sausages is simple in technology, easy to implement and suitable for batch production. The high-calcium sausages manufactured by the method have the characteristic of high calcium content and are particularly suitable for teenagers in the growth and development periods.
Description
Technical field
The processing method that the present invention relates to a kind of high calcium sausage, belongs to food processing technology field.
Background technology
Sausage is the common food on south China dining table, because it gives off a strong fragrance, and delicious flavour and very popular.But, along with improving constantly of people's living standard, requirement to the quality of sausage and taste is also more and more higher, in traditional sausage processing method, mostly also has certain food additive component, too much food additives are not beneficial to health, and single taste is difficult to meet people's needs.
Summary of the invention
The invention provides a kind of processing method of high calcium sausage.
The present invention is achieved by the following technical solutions:
A processing method for high calcium sausage, is characterized in that comprising following making step:
(1) take the raw material of following mass parts: lean meat 35-45, fat meat 55-65, soybean protein powder 20-40, calcium lactate 15-20, marine organisms calcium powder 10-15, pseudo-ginseng 3-5, root of kudzu vine 3-5, gynostemma pentaphylla 2-4, STEVIA REBAUDIANA 2-4, Jasmine 2-3, pot marigold 1-2, Astragalis flower 1-2, salt, yellow rice wine are appropriate;
(2) by pseudo-ginseng, the root of kudzu vine, gynostemma pentaphylla, STEVIA REBAUDIANA, Jasmine, pot marigold, Astragalis flower extracting in water, obtain extract, then soybean protein powder, calcium lactate, marine organisms calcium powder are added in extract, after fully mixing, set aside for use;
(3) after lean meat, fat meat are cleaned being drained, be cut into small pieces, then put into boiling water and boil 2-5 minute, pull out, be transferred to Minced Steak machine and be twisted into muddy flesh, then add appropriate salt, yellow rice wine to pickle, salting period is 7-10 hour;
(4) after the raw material that will be above-mentioned prepare mixes, stir, then water proof cooks, and carries out after slightly cooling fillingly, dries, sterilizing after the filling sausage sealing completing, and obtains.
Advantage of the present invention is:
The invention provides a kind of processing method of high calcium sausage, the inventive method technique is simple, be easy to realize, and is applicable to batch production; Product of the present invention has the advantages that calcium content is high, and the teenager who is particularly suitable in growth and development stage is edible.
The specific embodiment
Embodiment 1
A processing method for high calcium sausage, is characterized in that comprising following making step:
(1) take the raw material of following mass parts (kg): lean meat 40, fat meat 55, soybean protein powder 35, calcium lactate 15, marine organisms calcium powder 12, pseudo-ginseng 5, the root of kudzu vine 3, gynostemma pentaphylla 3, STEVIA REBAUDIANA 3, Jasmine 2-3, pot marigold 2, Astragalis flower 2, salt, yellow rice wine are appropriate;
(2) by pseudo-ginseng, the root of kudzu vine, gynostemma pentaphylla, STEVIA REBAUDIANA, Jasmine, pot marigold, Astragalis flower extracting in water, obtain extract, then soybean protein powder, calcium lactate, marine organisms calcium powder are added in extract, after fully mixing, set aside for use;
(3) after lean meat, fat meat are cleaned being drained, be cut into small pieces, then put into boiling water and boil 2-5 minute, pull out, be transferred to Minced Steak machine and be twisted into muddy flesh, then add appropriate salt, yellow rice wine to pickle, salting period is 8 hours;
(4) after the raw material that will be above-mentioned prepare mixes, stir, then water proof cooks, and carries out after slightly cooling fillingly, dries, sterilizing after the filling sausage sealing completing, and obtains.
The invention provides a kind of processing method of high calcium sausage, the inventive method technique is simple, be easy to realize, and is applicable to batch production; Product of the present invention has the advantages that calcium content is high, and the teenager who is particularly suitable in growth and development stage is edible.
Claims (1)
1. a processing method for high calcium sausage, is characterized in that comprising following making step:
(1) take the raw material of following mass parts: lean meat 35-45, fat meat 55-65, soybean protein powder 20-40, calcium lactate 15-20, marine organisms calcium powder 10-15, pseudo-ginseng 3-5, root of kudzu vine 3-5, gynostemma pentaphylla 2-4, STEVIA REBAUDIANA 2-4, Jasmine 2-3, pot marigold 1-2, Astragalis flower 1-2, salt, yellow rice wine are appropriate;
(2) by pseudo-ginseng, the root of kudzu vine, gynostemma pentaphylla, STEVIA REBAUDIANA, Jasmine, pot marigold, Astragalis flower extracting in water, obtain extract, then soybean protein powder, calcium lactate, marine organisms calcium powder are added in extract, after fully mixing, set aside for use;
(3) after lean meat, fat meat are cleaned being drained, be cut into small pieces, then put into boiling water and boil 2-5 minute, pull out, be transferred to Minced Steak machine and be twisted into muddy flesh, then add appropriate salt, yellow rice wine to pickle, salting period is 7-10 hour;
(4) after the raw material that will be above-mentioned prepare mixes, stir, then water proof cooks, and carries out after slightly cooling fillingly, dries, sterilizing after the filling sausage sealing completing, and obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310416942.3A CN103519221A (en) | 2013-09-13 | 2013-09-13 | Processing method for high-calcium sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310416942.3A CN103519221A (en) | 2013-09-13 | 2013-09-13 | Processing method for high-calcium sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519221A true CN103519221A (en) | 2014-01-22 |
Family
ID=49921857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310416942.3A Pending CN103519221A (en) | 2013-09-13 | 2013-09-13 | Processing method for high-calcium sausages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519221A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783537A (en) * | 2014-03-03 | 2014-05-14 | 友臣(福建)食品有限公司 | Instant floral-scented dried meat floss and preparation method thereof |
| CN104305305A (en) * | 2014-09-24 | 2015-01-28 | 马鞍山雨润百瑞食品有限公司 | Lyoner sausage and preparation method thereof |
| CN104757581A (en) * | 2015-02-09 | 2015-07-08 | 旌德县饱过岗食品有限公司 | Sausage preserving method |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450675A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | Medlar sausage |
| CN102450682A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | High calcium sausage |
| CN102450679A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | Red date sausage |
| CN102919881A (en) * | 2012-11-13 | 2013-02-13 | 沈阳信达信息科技有限公司 | Preparation method for nutrition sausage |
| CN102960766A (en) * | 2012-12-10 | 2013-03-13 | 大连创达技术交易市场有限公司 | Preparation method of healthcare ham sausage |
| CN103222646A (en) * | 2013-03-28 | 2013-07-31 | 陆开云 | Ham containing fructus cannabis and preparation method thereof |
| CN103230042A (en) * | 2013-03-29 | 2013-08-07 | 吴龑 | Fish roe sausage for body building, and preparation method thereof |
-
2013
- 2013-09-13 CN CN201310416942.3A patent/CN103519221A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450675A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | Medlar sausage |
| CN102450682A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | High calcium sausage |
| CN102450679A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | Red date sausage |
| CN102919881A (en) * | 2012-11-13 | 2013-02-13 | 沈阳信达信息科技有限公司 | Preparation method for nutrition sausage |
| CN102960766A (en) * | 2012-12-10 | 2013-03-13 | 大连创达技术交易市场有限公司 | Preparation method of healthcare ham sausage |
| CN103222646A (en) * | 2013-03-28 | 2013-07-31 | 陆开云 | Ham containing fructus cannabis and preparation method thereof |
| CN103230042A (en) * | 2013-03-29 | 2013-08-07 | 吴龑 | Fish roe sausage for body building, and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783537A (en) * | 2014-03-03 | 2014-05-14 | 友臣(福建)食品有限公司 | Instant floral-scented dried meat floss and preparation method thereof |
| CN103783537B (en) * | 2014-03-03 | 2015-09-23 | 友臣(福建)食品有限公司 | A kind of instant type fragrance of a flower dried meat floss and processing method thereof |
| CN104305305A (en) * | 2014-09-24 | 2015-01-28 | 马鞍山雨润百瑞食品有限公司 | Lyoner sausage and preparation method thereof |
| CN104757581A (en) * | 2015-02-09 | 2015-07-08 | 旌德县饱过岗食品有限公司 | Sausage preserving method |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140122 |
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| RJ01 | Rejection of invention patent application after publication |