CN105310009A - Rabbit meat sausage - Google Patents
Rabbit meat sausage Download PDFInfo
- Publication number
- CN105310009A CN105310009A CN201510784498.XA CN201510784498A CN105310009A CN 105310009 A CN105310009 A CN 105310009A CN 201510784498 A CN201510784498 A CN 201510784498A CN 105310009 A CN105310009 A CN 105310009A
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- CN
- China
- Prior art keywords
- parts
- portions
- monascorubin
- microcapsules
- rabbit
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- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a rabbit meat sausage. The rabbit meat sausage comprises the following ingredients in parts by weight: 60-70 parts of rabbit meat, 20-30 parts of beef tallow, 15-25 parts of water, 5-10 parts of dairy salt, 1-2 parts of nisin, 3-6 parts of monascus pigment microcapsules, 0.8-1.2 parts of thymol crystals, 0.5-0.9 part of chitosan, 1-3 parts of stevioside, 3-5 parts of thaumatin, 0.5-1.5 parts of sodium inosinate, 0.5-1 part of tea polyphenol, 1.5-3.5 parts of dark soy sauce, 2-4 parts of cooking wine, 0.5-1.5 parts of star aniseed powder, 0.4-0.8 part of ground cloves powder, 1-2 parts of garlic powder, 0.5-1 part of dill leaf. As a color former (nitrite) is not added into the rabbit meat sausage, tea polyphenol is adopted for color protection, and monascus pigment microcapsules (natural pigment) are adopted for color matching, the produced rabbit meat sausage is still excellent in color, and health potential hazards caused by nitrite are reduced.
Description
Technical field
The invention belongs to meat products technical field, be specifically related to a kind of rabbit sausage.
Background technology
Sausage is that a kind of people like and often edible meat products, and traditional sausage, in order to ensure that meat products can present good color and luster, usually adds the colour formers such as nitrite, in order to ensure the color and luster of goods.And the too high meeting of content of nitrite brings great health threat to consumer, even can cause cancer, there is certain healthy hidden danger.Sausage how can be made to have good color and luster, can not bring healthy hidden danger again to consumer, be the large research topic of current meat products industry one.
In addition, the additive major part adopted in traditional sausage is not natural flavouring, and the toxin that conventional flavoring produces can cause very important impact to human body, and then can cause the impacts such as diabetes, alopecia, neurotoxicity.How selecting suitable natural flavouring in order to replace the additive commonly used, make the sausage that with the addition of natural flavouring can have good local flavor, can not cause healthy hidden danger again, is also the important topic being badly in need of solving.
Summary of the invention
For prior art above shortcomings, technical problem to be solved by this invention is: how to provide a kind of rabbit sausage, makes it can have good color and luster and local flavor, can not bring healthy hidden danger again to consumer.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of rabbit sausage, with parts by weight, comprise following composition: 60 ~ 70 portions of rabbit meat, 20 ~ 30 parts of butter, 15 ~ 25 parts of water, 5 ~ 10 portions of salt, 1 ~ 2 part of nisin, 3 ~ 6 parts of monascorubin microcapsules, 0.8 ~ 1.2 part of thymol, 0.5 ~ 0.9 part of shitosan, 1 ~ 3 part of stevioside, 3 ~ 5 parts of Talins, 0.5 ~ 1.5 part of Sodium Inosinate, 0.5 ~ 1 part of Tea Polyphenols, 1.5 ~ 3.5 portions of dark soy sauce, 2 ~ 4 portions of cooking wine, 0.5 ~ 1.5 part of star aniseed powder, 0.4 ~ 0.8 part of Ground Cloves, 1 ~ 2 part of garlic powder and 0.5 ~ 1 part of dill leaf.
Compared to existing technology, the present invention has following beneficial effect:
1, do not add colour former nitrite in the present invention, but adopt Tea Polyphenols to carry out protecting look, monascorubin microcapsules natural colouring matter is mixed colours, and obtained rabbit meat sausage product still has good color and luster, decreases the healthy hidden danger using nitrite to bring.
2, the present invention adopts nisin, thymol and shitosan as raw material, utilize the mutual compatibility effect between three, clostridium botulinum is suppressed, avoids the phenomenon of the inactivation not yet of clostridium botulinum in the rabbit meat sausage obtained to occur; And the mutual compatibility effect between three also brings anti-oxidant, effect such as anti-bacteria grows, radioresistance, effectively extend the shelf life of product, making just can reach anti-oxidation function without the need to adding the antioxidants such as tertiary butyl terephthalic acids in rabbit meat sausage of the present invention, further increasing the security of product.
3, monascorubin microcapsules of the present invention are as toner, microcapsules technology is wherein adopted to embed monascorubin pigment, avoid the generation that light in storage process, heat, radiation etc. make the phenomenons such as this pigment fades, variable color, effective maintenance items can maintain the stable of pigment within the storage life.
4, this method adopts natural health raw material as flavor enhancement, and decrease the health effect such as diabetes, alopecia that existing flavor enhancement may bring to consumer, security performance is high.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, in the present embodiment if no special instructions, raw materials used be commercially available.
Rabbit sausage of the present invention adopts following preparation method to prepare:
1) by rabbit meat and butter cleaning, remove manadesma after, put into mixer stir 3 ~ 5min, obtain meat cutter;
2) water, salt, nisin, thymol, shitosan, stevioside, Talin, Sodium Inosinate, Tea Polyphenols, dark soy sauce, cooking wine, star aniseed powder and Ground Cloves are mixed, obtain pickling liquid;
3) meat cutter that step 1) obtained immerses step 2) pickling liquid in, pickle 5 ~ 8h under normal temperature;
4) by garlic powder and the fragmentation of dill leaf, add step 3) pickle after meat cutter in mix, mixed fillings is put into cutmixer and first cuts and mix 5 ~ 10min, then add monascorubin microcapsules in meat cutter, continue to cut and mix 1 ~ 3min, obtain cutting and mix meat stuffing;
Wherein, described monascorubin microcapsules are specifically adopted and are obtained with the following method, and following raw material is with parts by weight:
A, take 50 ~ 60 parts of monascorubin pigments, 10 ~ 20 parts of ethanol and 1 ~ 3 part of TBHQ, stir 5 ~ 10min in 50 ~ 60 DEG C, be prepared into core materials;
B, take 20 ~ 30 parts of Arabic gums, 30 ~ 35 portions of maltodextrins and 40 ~ 50 parts of water, at 50 ~ 90 DEG C, stir 30 ~ 60min, obtain wall material material;
C, by described core materials and wall material material mixing, under 50 ~ 60MPa, homogeneous 5 ~ 10min, obtains homogenizing fluid;
D, described homogenizing fluid is carried out spraying dry, obtain described monascorubin microcapsules;
5) cutting of step 4) being obtained is mixed meat stuffing and is poured in casing, and carries out binding, obtains described rabbit sausage.
Embodiment 1:
A kind of rabbit sausage, with parts by weight, comprise following composition: 60 portions of rabbit meat, 20 parts of butter, 15 parts of water, 5 portions of salt, 1 part of nisin, 3 parts of monascorubin microcapsules, 0.8 part of thymol, 0.5 part of shitosan, 1 part of stevioside, 3 parts of Talins, 0.5 part of Sodium Inosinate, 0.5 part of Tea Polyphenols, 1.5 portions of dark soy sauce, 2 portions of cooking wine, 0.5 part of star aniseed powder, 0.4 part of Ground Cloves, 1 part of garlic powder and 0.5 part of dill leaf.
Embodiment 2:
A kind of rabbit sausage, with parts by weight, comprise following composition: 70 portions of rabbit meat, 30 parts of butter, 25 parts of water, 10 portions of salt, 2 parts of nisins, 6 parts of monascorubin microcapsules, 1.2 parts of thymols, 0.9 part of shitosan, 3 parts of steviosides, 5 parts of Talins, 1.5 parts of Sodium Inosinates, 1 part of Tea Polyphenols, 3.5 portions of dark soy sauce, 4 portions of cooking wine, 1.5 parts of star aniseed powders, 0.8 part of Ground Cloves, 2 parts of garlic powders and 1 part of dill leaf.
The rabbit sausage obtained to above-described embodiment carries out organoleptic detection, found that obtained rabbit sausage has good color and luster, and unique flavor has at many levels, best in quality.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although applicant's reference preferred embodiment is to invention has been detailed description, those of ordinary skill in the art is to be understood that, technical scheme of the present invention is modified or equivalent replacement, and do not depart from the aim of technical solution of the present invention and scope, all should be encompassed in the middle of right of the present invention.
Claims (4)
1. a rabbit sausage, it is characterized in that, with parts by weight, comprise following composition: 60 ~ 70 portions of rabbit meat, 20 ~ 30 parts of butter, 15 ~ 25 parts of water, 5 ~ 10 portions of salt, 1 ~ 2 part of nisin, 3 ~ 6 parts of monascorubin microcapsules, 0.8 ~ 1.2 part of thymol, 0.5 ~ 0.9 part of shitosan, 1 ~ 3 part of stevioside, 3 ~ 5 parts of Talins, 0.5 ~ 1.5 part of Sodium Inosinate, 0.5 ~ 1 part of Tea Polyphenols, 1.5 ~ 3.5 portions of dark soy sauce, 2 ~ 4 portions of cooking wine, 0.5 ~ 1.5 part of star aniseed powder, 0.4 ~ 0.8 part of Ground Cloves, 1 ~ 2 part of garlic powder and 0.5 ~ 1 part of dill leaf.
2. rabbit sausage according to claim 1, is characterized in that, described monascorubin microcapsules adopt spray drying process to obtain.
3. rabbit sausage according to claim 1 or 2, is characterized in that, described monascorubin microcapsules are specifically adopted and obtained with the following method, and following raw material is with parts by weight:
A, take 50 ~ 60 parts of monascorubin pigments, 10 ~ 20 parts of ethanol and 1 ~ 3 part of TBHQ, stir 5 ~ 10min in 50 ~ 60 DEG C, be prepared into core materials;
B, take 20 ~ 30 parts of Arabic gums, 30 ~ 35 portions of maltodextrins and 40 ~ 50 parts of water, at 50 ~ 90 DEG C, stir 30 ~ 60min, obtain wall material material;
C, by described core materials and wall material material mixing, under 50 ~ 60MPa, homogeneous 5 ~ 10min, obtains homogenizing fluid;
D, described homogenizing fluid is carried out spraying dry, obtain described monascorubin microcapsules.
4. rabbit sausage according to claim 1, it is characterized in that, with parts by weight, comprise following composition: 60 portions of rabbit meat, 20 parts of butter, 15 parts of water, 5 portions of salt, 1 part of nisin, 3 parts of monascorubin microcapsules, 0.8 part of thymol, 0.5 part of shitosan, 1 part of stevioside, 3 parts of Talins, 0.5 part of Sodium Inosinate, 0.5 part of Tea Polyphenols, 1.5 portions of dark soy sauce, 2 portions of cooking wine, 0.5 part of star aniseed powder, 0.4 part of Ground Cloves, 1 part of garlic powder and 0.5 part of dill leaf.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510784498.XA CN105310009A (en) | 2015-11-16 | 2015-11-16 | Rabbit meat sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510784498.XA CN105310009A (en) | 2015-11-16 | 2015-11-16 | Rabbit meat sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105310009A true CN105310009A (en) | 2016-02-10 |
Family
ID=55239104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510784498.XA Withdrawn CN105310009A (en) | 2015-11-16 | 2015-11-16 | Rabbit meat sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105310009A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576652A (en) * | 2018-05-30 | 2018-09-28 | 广东省农业科学院蚕业与农产品加工研究所 | It is a kind of to utilize the method for the crystallization of mulberry fruit polyphenol and the production of mulberry fruit polyphenol micro-capsule rich in plant polyphenol type jerky and manufactured jerky |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926469A (en) * | 2010-07-07 | 2010-12-29 | 青岛波尼亚食品有限公司 | Nutritional factor containing sausage and preparation method thereof |
| CN102334699A (en) * | 2010-07-23 | 2012-02-01 | 陶瑞平 | Rabbit meat sausage and making method thereof |
| CN102450688A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | Rabbit meat sausage |
| CN102551082A (en) * | 2011-12-30 | 2012-07-11 | 中国肉类食品综合研究中心 | Rabbit meat sausage and preparation method thereof |
| CN102697084A (en) * | 2012-05-02 | 2012-10-03 | 王玉兰 | Air-dried rabbit meat sausage |
| CN102835679A (en) * | 2012-09-28 | 2012-12-26 | 济源益农养殖有限责任公司 | Novel rabbit sausage and preparation method thereof |
-
2015
- 2015-11-16 CN CN201510784498.XA patent/CN105310009A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926469A (en) * | 2010-07-07 | 2010-12-29 | 青岛波尼亚食品有限公司 | Nutritional factor containing sausage and preparation method thereof |
| CN102334699A (en) * | 2010-07-23 | 2012-02-01 | 陶瑞平 | Rabbit meat sausage and making method thereof |
| CN102450688A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | Rabbit meat sausage |
| CN102551082A (en) * | 2011-12-30 | 2012-07-11 | 中国肉类食品综合研究中心 | Rabbit meat sausage and preparation method thereof |
| CN102697084A (en) * | 2012-05-02 | 2012-10-03 | 王玉兰 | Air-dried rabbit meat sausage |
| CN102835679A (en) * | 2012-09-28 | 2012-12-26 | 济源益农养殖有限责任公司 | Novel rabbit sausage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 唐春红: "《天然防腐剂与抗氧化剂（第1版）》", 31 May 2010, 中国轻工业出版社 * |
| 朱军敏等: "喷雾干燥法制备红曲色素微囊", 《浙江工业大学学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576652A (en) * | 2018-05-30 | 2018-09-28 | 广东省农业科学院蚕业与农产品加工研究所 | It is a kind of to utilize the method for the crystallization of mulberry fruit polyphenol and the production of mulberry fruit polyphenol micro-capsule rich in plant polyphenol type jerky and manufactured jerky |
| CN108576652B (en) * | 2018-05-30 | 2021-10-15 | 广东省农业科学院蚕业与农产品加工研究所 | A method for producing dried meat slice rich in plant polyphenol by use of Mori fructus polyphenol crystal and Mori fructus polyphenol microcapsule, and the prepared dried meat slice |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160210 |
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| WW01 | Invention patent application withdrawn after publication |