CN104273450A - Potato rice sausage and processing method thereof - Google Patents
Potato rice sausage and processing method thereof Download PDFInfo
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- CN104273450A CN104273450A CN201410578980.3A CN201410578980A CN104273450A CN 104273450 A CN104273450 A CN 104273450A CN 201410578980 A CN201410578980 A CN 201410578980A CN 104273450 A CN104273450 A CN 104273450A
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- potato
- intestines
- processing method
- potato rice
- rice
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a potato rice sausage and a processing method thereof. According to the processing method, potato mixed rice is taken as a main raw material and is mixed with diced meat, diced vegetables and a plurality of seasonings, and a formula and process parameters are optimized, so that the prepared potato rice sausage maximally and comprehensively preserves the nutritional ingredients of potatoes, has rich and comprehensive nutrients and excellent taste and is suitable for being eaten by vast crowds; the amount is accurate, and a processing process is standard and scientific and convenient for mechanical operation, so that the qualitative and quantitative standard production of the potato rice sausage can be realized, the dietary structure of residents of China is improved, meanwhile, the consumption of potatoes is increased, the development of potato industries is promoted, and the food security of China is guaranteed; the processing method plays important roles on the guaranteeing of the stable development of national economy and issues of agriculture, farmers and rural areas.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of potato rice intestines and processing method thereof.
Background technology
Potato has very high nutritive value, is the wholefood that the whole world is generally acknowledged, causes and pays close attention to widely and research.In general, 9 ~ 20% starch, 1.5 ~ 2.3% protein, 0.1 ~ 1.1% fat, 0.6 ~ 0.8% crude fibre is about contained in fresh potato.Potato protein is of high nutritive value, and digestible component is high, is easily absorbed by the body, and its quality is close with animal protein, can match in excellence or beauty with egg.Containing 18 seed amino acids in potato protein, comprise the essential amino acid that the human bodies such as arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine can not self synthesize.In addition, also containing abundant vitamin in potato, carrotene, vitamin C, thiamine, riboflavin, niacin etc. are comprised, and the mineral matter such as calcium, phosphorus, iron, wherein, carrotene and vitamin C are unexistent in Cereal grain.From nutritional point, potato has more advantage than rice, flour, can be described as " out of this world food ".Potato, with its good nutritive value and economic worth, is the staple food source of many European and American developed countries residents always.In American-European countries, the output of Potato ring rot bacteria goods and consumption figure account for 76% of its total output, potato food reaches more than 90 and plants, and converted products mainly contains frozen potato product, potato slices (sheet), mashed potato, mashed potatoes composite article, starch and potato full-powder etc.
At China's the seventies in last century six, traditional potato was once listed in grain-production, more specifically, should be high yield coarse food grain crop, thus once once establishing in large scale, under-supply to alleviate flour and rice.The eighties in last century, main food kind such as wheat, paddy rice, corn Isoquant increase substantially, and except except Poor Mountainous Area, potato exits from grain ration scope.After the nineties in last century, the production of potato heats up again, more multidirectional vegetables, processes raw material and feed role transforming, and the consumption figure of China potato per capita also increases sharply once again after once falling after rise.In in the past 10 years, China's potato planting area and total output are always in the trend risen.At present, China's potato planting area reaches 5,400,000 hectares, accounts for 28% of the total cultivated area in the world.According to FAO (Food and Agriculture Organization of the United Nation) (FAO) statistics, China's potato yield 0.86 hundred million ton in 2012, occupies first place in the world, folding grain annual production about 0.17 hundred million ton.Estimate in several years of future, the cultivated area of China potato also will have certain increase, and reason is mainly in agricultural restructuring, and the comparative effectiveness of potato is significantly higher than the staple crops such as wheat, corn, beans, oil plant and cotton.Along with China's expanding economy, external many kinds of potato staple food, as French fries, potato salad etc., also be progressively incorporated into domestic.2010, the ratio that the deep processed product such as China's farina, converted starch, freezing French fries, all kinds of potato chip food product accounts for converted products total amount reached 45.2%.
But owing to restricting by many factors, the processing and utilization of current China to potato also lags far behind developed country, and product form, processing key Technology and equipment are also mainly indiscriminately imitated abroad.Lacking take potato as China consumer of raw material traditional product loved by all, therefore, be badly in need of the process technology that exploitation take potato as traditional foods such as the potato rice intestines of raw material, while improving China's Dietary Pattern of Residents, strengthen the consumption figure of potato, promote Development of Potato Industry, for the grain security ensureing China, ensure that the stable development of national economy and agriculture, rural areas and farmers has important function, carry out the research and development of potato staple food grain product processing technique processing & machine tool and there is important society and economic implications.
Summary of the invention
The object of this invention is to provide a kind of potato rice intestines and processing method thereof, the present invention with the composite rice of potato for primary raw material, be equipped with meat cubelets, vegetable stuffing and multi-condiment material, and by optimization of C/C composites and technological parameter, prepare the nutritional labeling that comprehensively can retain potato, and it is nutritious, the potato rice intestines that mouthfeel is excellent, and processing method consumption is accurate, processing technology normal science, be convenient to adopt mechanized operation, the standardized production of qualitative, quantitative can be realized.
Technical scheme of the present invention is:
A kind of potato rice intestines, it is made up of the component of following weight portion:
The composite rice 70-90 of potato, vegetables 5-15, meat 5-15 and flavoring 3-6;
The composite rice of wherein said potato is mixed by potato full-powder 10-30 and rice meal 70-90;
Described flavoring is selected from one or more in salt, soy sauce, blending liquor and spice.
Preferably, in described potato rice intestines, described vegetables comprise carrot and onion, and the mass ratio of described carrot and onion is 1-2: 1.
Preferably, in described potato rice intestines, described flavoring comprises the component of following weight portion: salt 1-2, monosodium glutamate 0.1-0.4, light soy sauce 3-4, cooking wine 1-2, bruised ginger 1-3, cinnamomi cortex pulveratus 0.1-0.2, star aniseed powder 0.1-0.2, zanthoxylum powder 0.1-0.2, Ground Cloves 0.01-0.02 and fennel seeds powder 0.05-0.1.
A processing method for potato rice intestines, wherein, comprises the following steps:
Prepared by step one, raw material, described vegetables are prepared as the square vegetable stuffing of 0.4-0.6cm, described meat is prepared as the square meat cubelets of 0.8-1.2cm, and is cooked meat cubelets by meat cubelets frying, described vegetable stuffing, cooked meat cubelets, the composite rice of potato and flavoring for mixture are obtained bowel lavage raw material;
Step 2, bowel lavage, pour into casing by described bowel lavage raw material, obtains preliminary working potato rice intestines;
Step 3, boiling, by preliminary working potato rice intestines in 118-122 DEG C of constant temperature boiling 20-30min, both described potato rice intestines.
Preferably, in the processing method of described potato rice intestines, in step 3, in digestion process, the heating-up time controls within 15min, is cooled to less than 25 DEG C after boiling terminates within 15min.
Preferably, in the processing method of described potato rice intestines, boiling temperature described in step 3 is 121.5 DEG C, and constant temperature digestion time is 25min.
Preferably, in the processing method of described potato rice intestines, adopt sausage filler to carry out bowel lavage in step 2, casing used is PVDC plastic casing, and described in every root, preliminary working potato rice intestines Weight control is 90-110g.
Preferably, in the processing method of described potato rice intestines, by the described potato rice intestines that process after-25--35 DEG C carries out quick-frozen, chilled storage under-15--20 DEG C of conditions.
Preferably, in the processing method of described potato rice intestines, the temperature that described potato rice intestines carry out quick-frozen is-30 DEG C, and chilled storage temperature is-18 DEG C.
The present invention has following beneficial effect: first, the present invention passes through with the composite rice of potato as primary raw material, be equipped with meat cubelets, vegetable stuffing and multi-condiment material, and by optimization of C/C composites and technological parameter, make the potato rice intestines prepared not only remain the nutritional labeling of potato to greatest extent comprehensively, and comprehensively nutritious, mouthfeel is excellent, is applicable to many people and eats.
Secondly, in digestion process, adopt 121.5 DEG C of constant temperature boilings, play the double action of boiling and sterilization simultaneously, not only make potato rice intestines be easy to preserve, and reduce nutrition leak, be applicable to mass industrialized production.Intensification and temperature fall time are all controlled within 15min, also significantly can reduce the nutrition leak in potato rice intestines, be of value to simultaneously and keep the profile of potato rice intestines complete attractive in appearance.
In addition, in the processing method of potato rice intestines of the present invention, consumption is accurate, processing technology normal science, be convenient to adopt mechanized operation, the standardized production of potato rice intestines qualitative, quantitative can be realized, while improving China's Dietary Pattern of Residents, strengthen the consumption figure of potato, promote Development of Potato Industry, for the grain security ensureing China, ensure that the stable development of national economy and agriculture, rural areas and farmers has important function.
Detailed description of the invention
Below the present invention is elaborated, can implement according to this after consulting this description to make those of ordinary skill in the art.
A kind of potato rice intestines, it is made up of the component of following weight portion:
The composite rice 70-90 of potato, vegetables 5-15, meat 5-15 and flavoring 3-6;
The composite rice of wherein said potato is mixed by potato full-powder 10-30 and rice meal 70-90, preparation method is: after rice meal and potato full-powder being mixed, utilize extrusion formation equipment to carry out extruding and obtain the composite rice semi-finished product of riziform potato, composite for gained potato rice semi-finished product carried out cooling and both obtained the composite rice of described potato after drying, the present invention directly adopts and carries out batching processing without the composite rice of potato soaked.
Described flavoring is selected from one or more in salt, soy sauce, blending liquor and spice.
In described potato rice intestines, described vegetables comprise carrot and onion, and the mass ratio of described carrot and onion is 1-2: 1.Also appropriate vegetables of adding other can be needed, as chive, mushroom, pumpkin or celery etc. according to nutrition and local flavor.Meat used can be pork or beef.
In described potato rice intestines, described flavoring comprises the component of following weight portion: salt 1-2, monosodium glutamate 0.1-0.4, light soy sauce 3-4, cooking wine 1-2, bruised ginger 1-3, cinnamomi cortex pulveratus 0.1-0.2, star aniseed powder 0.1-0.2, zanthoxylum powder 0.1-0.2, Ground Cloves 0.01-0.02 and fennel seeds powder 0.05-0.1.
A processing method for potato rice intestines, wherein, comprises the following steps:
Prepared by step one, raw material, the square vegetable stuffing of 0.4-0.6cm is prepared as after being cleaned by the vegetables such as carrot, onion, pork or beef are prepared as the square meat cubelets of 0.8-1.2cm, and be cooked meat cubelets by meat cubelets frying, described vegetable stuffing, cooked meat cubelets, the composite rice of potato and flavoring for mixture is even, obtain bowel lavage raw material.A small amount of flavoring can be added before meat cubelets frying carry out pickling 1-2h, and then stir fry in oil to medium with plant, flavoring can be made fully to immerse in meat cubelets, improve mouthfeel and local flavor;
Step 2, bowel lavage, adopt sausage filler that described bowel lavage raw material is poured into PVDC plastic casing, described in every root, preliminary working potato rice intestines Weight control is 90-110g, and preferred 100g obtains preliminary working potato rice intestines;
Step 3, boiling, by preliminary working potato rice intestines in 118-122 DEG C of constant temperature boiling 20-30min, preferred boiling temperature is 121.5 DEG C, and preferred constant temperature digestion time is 25min, both described potato rice intestines.By adopting high temperature constant temperature boiling, playing the double action of boiling and sterilization simultaneously, not only making potato rice intestines be easy to preserve, and reducing nutrition leak, being applicable to mass industrialized production.In digestion process, the heating-up time controls within 15min, is cooled to less than 25 DEG C after boiling terminates within 15min.By intensification and temperature fall time are all controlled in the short period of time, be both rapidly heated and fast cooling, also significantly can have reduced the nutrition leak in potato rice intestines, be of value to simultaneously and keep the profile of potato rice intestines complete attractive in appearance.In the processing method of described potato rice intestines, after the described potato rice intestines processed are carried out quick-frozen in-25--35 DEG C, chilled storage under-15--20 DEG C of conditions, preferably, the temperature that described potato rice intestines carry out quick-frozen is-30 DEG C, and the quick-frozen time is about 20min, and chilled storage temperature is-18 DEG C, more than 1 year time can be preserved, and keep the local flavor of described potato rice intestines and configuration constant.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details.
Claims (9)
1. potato rice intestines, is characterized in that, are made up of the component of following weight portion:
The composite rice 70-90 of potato, vegetables 5-15, meat 5-15 and flavoring 3-6;
The composite rice of wherein said potato is mixed by potato full-powder 10-30 and rice meal 70-90;
Described flavoring is selected from one or more in salt, soy sauce, blending liquor and spice.
2. potato rice intestines as claimed in claim 1, it is characterized in that, described vegetables comprise carrot and onion, and the mass ratio of described carrot and onion is 1-2: 1.
3. potato rice intestines as claimed in claim 2, it is characterized in that, described flavoring comprises the component of following weight portion: salt 1-2, monosodium glutamate 0.1-0.4, light soy sauce 3-4, cooking wine 1-2, bruised ginger 1-3, cinnamomi cortex pulveratus 0.1-0.2, star aniseed powder 0.1-0.2, zanthoxylum powder 0.1-0.2, Ground Cloves 0.01-0.02 and fennel seeds powder 0.05-0.1.
4. a processing method for potato rice intestines as claimed in claim 3, is characterized in that, comprise the following steps:
Prepared by step one, raw material, described vegetables are prepared as the square vegetable stuffing of 0.4-0.6cm, described meat is prepared as the square meat cubelets of 0.8-1.2cm, and is cooked meat cubelets by meat cubelets frying, described vegetable stuffing, cooked meat cubelets, the composite rice of potato and flavoring for mixture are obtained bowel lavage raw material;
Step 2, bowel lavage, pour into casing by described bowel lavage raw material, obtains preliminary working potato rice intestines;
Step 3, boiling, by preliminary working potato rice intestines in 118-122 DEG C of constant temperature boiling 20-30min, both described potato rice intestines.
5. the processing method of potato rice intestines as claimed in claim 4, it is characterized in that, in step 3, in digestion process, the heating-up time controls within 15min, is cooled to less than 25 DEG C after boiling terminates within 15min.
6. the processing method of potato rice intestines as claimed in claim 5, it is characterized in that, boiling temperature described in step 3 is 121.5 DEG C, and constant temperature digestion time is 25min.
7. the processing method of potato rice intestines as claimed in claim 4, it is characterized in that, adopt sausage filler to carry out bowel lavage in step 2, casing used is PVDC plastic casing, and described in every root, preliminary working potato rice intestines Weight control is 90-110g.
8. the processing method of potato rice intestines as claimed in claim 4, is characterized in that, after the described potato rice intestines processed are carried out quick-frozen in-25--35 DEG C, and chilled storage under-15--20 DEG C of condition.
9. the processing method of potato rice intestines as claimed in claim 8, it is characterized in that, the temperature that described potato rice intestines carry out quick-frozen is-30 DEG C, and chilled storage temperature is-18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410578980.3A CN104273450A (en) | 2014-10-24 | 2014-10-24 | Potato rice sausage and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410578980.3A CN104273450A (en) | 2014-10-24 | 2014-10-24 | Potato rice sausage and processing method thereof |
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| CN104273450A true CN104273450A (en) | 2015-01-14 |
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| CN201410578980.3A Pending CN104273450A (en) | 2014-10-24 | 2014-10-24 | Potato rice sausage and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757567A (en) * | 2015-03-18 | 2015-07-08 | 中国农业科学院农产品加工研究所 | Preparation method of whole potato flour meat food gel |
| CN105266093A (en) * | 2015-10-14 | 2016-01-27 | 山东农业大学 | Processing method of potato-powder sausage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1633879A (en) * | 2003-12-31 | 2005-07-06 | 罗瑞 | Rice sausage |
| CN102429171A (en) * | 2011-04-11 | 2012-05-02 | 李时令 | Composite nutritious rice flour and manufacturing method thereof |
| CN103609949A (en) * | 2013-11-21 | 2014-03-05 | 江苏省江大绿康生物工程技术研究有限公司 | Preparation method of instant flavored rice sausage |
-
2014
- 2014-10-24 CN CN201410578980.3A patent/CN104273450A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1633879A (en) * | 2003-12-31 | 2005-07-06 | 罗瑞 | Rice sausage |
| CN102429171A (en) * | 2011-04-11 | 2012-05-02 | 李时令 | Composite nutritious rice flour and manufacturing method thereof |
| CN103609949A (en) * | 2013-11-21 | 2014-03-05 | 江苏省江大绿康生物工程技术研究有限公司 | Preparation method of instant flavored rice sausage |
Non-Patent Citations (1)
| Title |
|---|
| 邹宗柏: "《实用绿色精细化工产品配方》", 31 December 2001, 南昌：江西科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757567A (en) * | 2015-03-18 | 2015-07-08 | 中国农业科学院农产品加工研究所 | Preparation method of whole potato flour meat food gel |
| CN105266093A (en) * | 2015-10-14 | 2016-01-27 | 山东农业大学 | Processing method of potato-powder sausage |
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