CN105433284A - Hot dog for preventing fatty liver and preparation method thereof - Google Patents
Hot dog for preventing fatty liver and preparation method thereof Download PDFInfo
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- CN105433284A CN105433284A CN201510948614.7A CN201510948614A CN105433284A CN 105433284 A CN105433284 A CN 105433284A CN 201510948614 A CN201510948614 A CN 201510948614A CN 105433284 A CN105433284 A CN 105433284A
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- 230000001954 sterilising effect Effects 0.000 claims description 12
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
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- 229920002472 Starch Polymers 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
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- 229940069338 potassium sorbate Drugs 0.000 claims description 7
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- 239000004302 potassium sorbate Substances 0.000 claims description 7
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- 239000008107 starch Substances 0.000 claims description 7
- 238000010257 thawing Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- WTPPRJKFRFIQKT-UHFFFAOYSA-N 1,6-dimethyl-8,9-dihydronaphtho[1,2-g][1]benzofuran-10,11-dione;1-methyl-6-methylidene-8,9-dihydro-7h-naphtho[1,2-g][1]benzofuran-10,11-dione Chemical compound O=C1C(=O)C2=C3CCCC(=C)C3=CC=C2C2=C1C(C)=CO2.O=C1C(=O)C2=C3CCC=C(C)C3=CC=C2C2=C1C(C)=CO2 WTPPRJKFRFIQKT-UHFFFAOYSA-N 0.000 claims description 5
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- 239000000645 desinfectant Substances 0.000 claims description 2
- 208000022531 anorexia Diseases 0.000 abstract description 4
- 206010061428 decreased appetite Diseases 0.000 abstract description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 241000382455 Angelica sinensis Species 0.000 abstract 1
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
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Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a hot dog for preventing fatty liver and a preparation method thereof. The hot dog comprises the raw materials in parts by weight: longhairy antenoron herb, radix curcumae, radix salviae miltiorrhizae, angelica sinensis, rhizoma alismatis, chicken breast meat, lean pork, fat pork, isolated protein, modified starch, carrageenan, ice water, table salt, white sugar, monosodium glutamate, chicken essence, tremella fuciformis, a pork flavor, red rice starter, allura red, compound phosphate, salvia miltiorrhiza, sodium nitrite, powdered white rhizoma alismatis, an aniseed powder, and cooked oyster mushroom. The prepared hot dog for preventing fatty liver has high eating efficacy, can alleviate children anorexia, and has high nutritional value.
Description
Technical field
The present invention relates to a kind of formula and preparation method of health food, specifically a kind of hotdog sausage of preventing fatty liver and preparation method thereof.
Background technology
In the manufacturing process of current hot dog, be fillings is coated on the bread that then to close in the bread of roasting heat to sell.Fillings comprises the processed meat food stuff such as chicken fried steak, chicken wings, chicken, Pei Genjuan, pig neck, lamb, lamb roulade, fertile beef, fertile ox volume, and the vegetable food such as asparagus, Pleurotus nebrodensis, cabbage, Chinese cabbage, mushroom, coprinus comatus, green pepper.In traditional hot dog preparation method, first by toast heat, then utilize to decoct and take off stove and successively make different fillingss, the fillings then ownership performed wraps in bread together.Fillings is in fry process, and then fry one section of fry time T carries out overturning or the operation such as stirring often, then fry one section of fry time T' carries out overturning or the operation etc. such as stirring more again, and said process is until fillings is well-done or edible takes out repeatedly.Fry time T or fry T ' rule of thumb or the fry degree of food carry out Artificial Control.By the time after a kind of fillings fry completes, then another fillings of fry.This causes fry time, T or T ' time in fry process etc. by waste in vain, is not fully utilized.And the successively fry of different fillings, cause when next fillings is made after, fillings above or through baking bread oneself through cooling, have a strong impact on mouthfeel.Moreover, when needing the fillings of sizing to be used as hot dog filling, be all that on purchase market, oneself wraps in hot dog through ready-made after heating, stale.Finally, decoct to take off stove makes fillings and need constantly to repeat above-mentioned fry, spread out and the operation such as upset in tradition, expend time in length.The hotdog sausage prepared by said method is unfavorable for that children's eats, and can not alleviate the problems such as children anorexia.
Summary of the invention
The object of the present invention is to provide a kind of hotdog sausage of preventing fatty liver and preparation method thereof, the hotdog sausage of this prevention fatty liver eats both effectiveness height, can alleviate children anorexia, be of high nutritive value.
For achieving the above object, the invention provides following technical scheme:
A kind of hotdog sausage of preventing fatty liver, comprise according to the raw material of weight portion: desmodium 5 ~ 15 parts, root tuber of aromatic turmeric 5 ~ 15 parts, the red sage root 5 ~ 15 parts, root tuber of aromatic turmeric 5 ~ 15 parts, Radix Angelicae Sinensis 5 ~ 15 parts, rhizoma alismatis 5 ~ 15 parts, Fresh Grade Breast 50 ~ 150 parts, the thin lean meat of pig 20 ~ 60 parts, pig show condition 30 ~ 90 parts, protein isolate 4 ~ 12 parts, converted starch 20 ~ 60 parts, carragheen 0.6 ~ 1.8 part, frozen water 60 ~ 180 parts, salt 3.8 ~ 11.4 parts, white sugar 2.8 ~ 8.4 parts, monosodium glutamate 0.4 ~ 1.2 part, chickens' extract 0.2 ~ 0.6 part, 0.4 ~ 1.2 part, white fungus, pork essence 0.3 ~ 0.9 part, Monascus color 0.010 ~ 0.030 part, lure red 0.003 ~ 0.009 part, composite phosphate 0.6 ~ 1.8 part, the red sage root 1.5 ~ 4.5 parts, natrium nitrosum 0.012 ~ 0.036 part, potassium sorbate 0.4 ~ 1.2 part, 0.3 ~ 0.9 part, white rhizoma alismatis powder, star aniseed powder 0.1 ~ 0.3 part, ripe flat mushroom 15 ~ 45 parts.
As further scheme: the hotdog sausage of described prevention fatty liver, comprise according to the raw material of weight portion: desmodium 10 parts, root tuber of aromatic turmeric 10 parts, the red sage root 10 parts, root tuber of aromatic turmeric 10 parts, Radix Angelicae Sinensis 10 parts, rhizoma alismatis 10 parts, Fresh Grade Breast 100 parts, the thin lean meat of pig 40 parts, pig show condition 60 parts, protein isolate 8 parts, converted starch 40 parts, carragheen 1.2 parts, frozen water 120 parts, salt 7.6 parts, white sugar 5.6 parts, monosodium glutamate 0.8 part, chickens' extract 0.4 part, 0.8 part, white fungus, pork essence 0.6 part, Monascus color 0.02 part, lure red 0.006 part, composite phosphate 1.2 parts, the red sage root 3 parts, natrium nitrosum 0.024 part, potassium sorbate 0.8 part, 0.6 part, white rhizoma alismatis powder, star aniseed powder 0.2 part, ripe flat mushroom 30 parts.
The preparation method of the hotdog sausage of described prevention fatty liver, comprises the following steps:
One, the process of root tuber of aromatic turmeric, the red sage root: root tuber of aromatic turmeric, the red sage root are made root tuber of aromatic turmeric, danshen powder;
Two, the process of desmodium: desmodium peeling is pulverized;
Three, the process of Radix Angelicae Sinensis, rhizoma alismatis: Radix Angelicae Sinensis, rhizoma alismatis are cleaned up, peeling making beating;
Four, allotment mixing: desmodium, root tuber of aromatic turmeric, the red sage root, desmodium and Radix Angelicae Sinensis, rhizoma alismatis are mixed;
Five, pickle: the pig show condition sterilization after thawing is salted down more than 72 hours with 2 ~ 4 portions of salt afterwards; Pickle temperature to control, at 0 DEG C ~ 5 DEG C, during batching, to wash away the salt on pig show condition surface;
Six, Minced Steak: Fresh Grade Breast and the thin lean meat of pig will be cooled to less than-2 DEG C, by 6 millimeters of strand double-edged fine-toothed comb strand systems, show condition 8 millimeters of strand double-edged fine-toothed comb strand systems;
Seven, emulsification: after adding Fresh Grade Breast and lean pork, dry powder adds composite phosphate and salt, carry out dryly cutting emulsification, time does not exceed 30 seconds, slowly adding frozen water cuts all, then adds protein isolate and pig show condition, adds other raw materials become fine granularity ripe flat mushroom with chopped, with cutting 1 ~ 3 minute at a high speed, cutting and mixing evenly;
Eight, tumbling: meat stuffing complete for emulsification is added in tumbler, is evacuated down to 0.06 ~ 0.1Mpa, continuous operation 3 ~ 7 minutes;
Nine, filling: to adopt the albumen sausage casing of diameter 26 ~ 28mm or natural hog intestine, every root 60 ~ 70g;
Ten, dry: clean up with warm water after peg, push smoking stove, temperature keeps 70 DEG C ~ 75 DEG C dryings 30 ~ 90 minutes;
11, boiling: keep 82 DEG C ~ 84 DEG C to steam 40 ~ 60 minutes;
12, sootiness: keep 70 DEG C ~ 80 DEG C sootiness 20 ~ 40 minutes;
13, cool: at ventilation cool to room temperature;
14, pack: carry out vacuum packaging by predetermined weight;
15, two-stage sterilization: 90 DEG C ~ 95 DEG C poach 5 ~ 15 minutes.
As further scheme: be the show condition 50PPM disinfectant after thawing is soaked within 1 hour, carry out disinfection in step 5, salt down two days with the salt of 3 parts; Pickle temperature to control at 3 DEG C.
As further scheme: in step 6, Fresh Grade Breast and the thin lean meat of pig will be cooled to-3 DEG C, then twist system.
As further scheme: in step 7, emulsification times is 20 seconds, cut 2 minutes at a high speed.
As further scheme: in step 8, vacuum is to 0.08Mpa, continuous operation 5 minutes.
As further scheme: push smoking stove in step 10, temperature keeps 72 DEG C of dryings 60 minutes; In step 11, boiling keeps 83 DEG C to steam 50 minutes; In step 12, sootiness keeps 75 DEG C of sootiness 30 minutes.
As further scheme: two-stage sterilization in step 15: 92 DEG C of poach 10 minutes.
Compared with prior art, the invention has the beneficial effects as follows: the hotdog sausage of prevention fatty liver prepared by the present invention eats both effectiveness height, can alleviate children anorexia, be of high nutritive value.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of hotdog sausage of preventing fatty liver, comprise according to the raw material of weight portion: desmodium 5 parts, root tuber of aromatic turmeric 5 parts, the red sage root 5 parts, root tuber of aromatic turmeric 5 parts, Radix Angelicae Sinensis 5 parts, rhizoma alismatis 5 parts, Fresh Grade Breast 50 parts, the thin lean meat of pig 20 parts, pig show condition 30 parts, protein isolate 4 parts, converted starch 20 parts, carragheen 0.6 part, frozen water 60 parts, salt 3.8 parts, white sugar 2.8 parts, monosodium glutamate 0.4 part, chickens' extract 0.2 part, 0.4 part, white fungus, pork essence 0.3 part, Monascus color 0.010 part, lure red 0.003 part, composite phosphate 0.6 part, the red sage root 1.5 parts, natrium nitrosum 0.012 part, potassium sorbate 0.4 part, 0.3 part, white rhizoma alismatis powder, star aniseed powder 0.1 part, ripe flat mushroom 15 parts.
The preparation method of the hotdog sausage of described prevention fatty liver, comprises the following steps:
One, the process of root tuber of aromatic turmeric, the red sage root: root tuber of aromatic turmeric, the red sage root are made root tuber of aromatic turmeric, danshen powder;
Two, the process of desmodium: desmodium peeling is pulverized;
Three, the process of Radix Angelicae Sinensis, rhizoma alismatis: Radix Angelicae Sinensis, rhizoma alismatis are cleaned up, peeling making beating;
Four, allotment mixing: desmodium, root tuber of aromatic turmeric, the red sage root, desmodium and Radix Angelicae Sinensis, rhizoma alismatis are mixed;
Five, pickle: the pig show condition sterilization after thawing is salted down 72 hours with 2 portions of salt afterwards; Pickle temperature to control, at 0 DEG C, during batching, to wash away the salt on pig show condition surface;
Six, Minced Steak: Fresh Grade Breast and the thin lean meat of pig will be cooled to-2 DEG C, by 6 millimeters of strand double-edged fine-toothed comb strand systems, show condition 8 millimeters of strand double-edged fine-toothed comb strand systems;
Seven, emulsification: after adding Fresh Grade Breast and lean pork, dry powder adds composite phosphate and salt, carries out dryly cutting emulsification, 30 seconds time, slowly add frozen water and cut all, then add protein isolate and pig show condition, add other raw materials become fine granularity ripe flat mushroom with chopped, with cutting 1 minute at a high speed, cutting and mixing evenly;
Eight, tumbling: meat stuffing complete for emulsification is added in tumbler, is evacuated down to 0.06Mpa, continuous operation 3 minutes;
Nine, filling: to adopt the albumen sausage casing of diameter 26mm or natural hog intestine, every root 60g;
Ten, dry: clean up with warm water after peg, push smoking stove, temperature keeps 70 DEG C of dryings 30 minutes;
11, boiling: keep 82 DEG C to steam 40 minutes;
12, sootiness: keep 70 DEG C of sootiness 20 minutes;
13, cool: at ventilation cool to room temperature;
14, pack: carry out vacuum packaging by predetermined weight;
15, two-stage sterilization: 90 DEG C of poach 5 minutes.
Embodiment 2
In the embodiment of the present invention, a kind of hotdog sausage of preventing fatty liver, comprise according to the raw material of weight portion: desmodium 10 parts, root tuber of aromatic turmeric 10 parts, the red sage root 10 parts, root tuber of aromatic turmeric 10 parts, Radix Angelicae Sinensis 10 parts, rhizoma alismatis 10 parts, Fresh Grade Breast 100 parts, the thin lean meat of pig 40 parts, pig show condition 60 parts, protein isolate 8 parts, converted starch 40 parts, carragheen 1.2 parts, frozen water 120 parts, salt 7.6 parts, white sugar 5.6 parts, monosodium glutamate 0.8 part, chickens' extract 0.4 part, 0.8 part, white fungus, pork essence 0.6 part, Monascus color 0.02 part, lure red 0.006 part, composite phosphate 1.2 parts, the red sage root 3 parts, natrium nitrosum 0.024 part, potassium sorbate 0.8 part, 0.6 part, white rhizoma alismatis powder, star aniseed powder 0.2 part, ripe flat mushroom 30 parts.
The preparation method of the hotdog sausage of described prevention fatty liver, comprises the following steps:
One, the process of root tuber of aromatic turmeric, the red sage root: root tuber of aromatic turmeric, the red sage root are made root tuber of aromatic turmeric, danshen powder;
Two, the process of desmodium: desmodium peeling is pulverized;
Three, the process of Radix Angelicae Sinensis, rhizoma alismatis: Radix Angelicae Sinensis, rhizoma alismatis are cleaned up, peeling making beating;
Four, allotment mixing: desmodium, root tuber of aromatic turmeric, the red sage root, desmodium and Radix Angelicae Sinensis, rhizoma alismatis are mixed;
Five, pickle: the pig show condition sterilization after thawing is salted down 96 hours with 3 portions of salt afterwards; Pickle temperature to control, at 2 DEG C, during batching, to wash away the salt on pig show condition surface;
Six, Minced Steak: Fresh Grade Breast and the thin lean meat of pig will be cooled to-3 DEG C, by 6 millimeters of strand double-edged fine-toothed comb strand systems, show condition 8 millimeters of strand double-edged fine-toothed comb strand systems;
Seven, emulsification: after adding Fresh Grade Breast and lean pork, dry powder adds composite phosphate and salt, carries out dryly cutting emulsification, 20 seconds time, slowly add frozen water and cut all, then add protein isolate and pig show condition, add other raw materials become fine granularity ripe flat mushroom with chopped, with cutting 2 minutes at a high speed, cutting and mixing evenly;
Eight, tumbling: meat stuffing complete for emulsification is added in tumbler, is evacuated down to 0.08Mpa, continuous operation 5 minutes;
Nine, filling: to adopt the albumen sausage casing of diameter 27mm or natural hog intestine, every root 65g;
Ten, dry: clean up with warm water after peg, push smoking stove, temperature keeps 72 DEG C of dryings 60 minutes;
11, boiling: keep 83 DEG C to steam 50 minutes;
12, sootiness: keep 75 DEG C of sootiness 30 minutes;
13, cool: at ventilation cool to room temperature;
14, pack: carry out vacuum packaging by predetermined weight;
15, two-stage sterilization: 92 DEG C of poach 10 minutes.
Embodiment 3
In the embodiment of the present invention, a kind of hotdog sausage of preventing fatty liver, comprise according to the raw material of weight portion: desmodium 15 parts, root tuber of aromatic turmeric 15 parts, the red sage root 15 parts, root tuber of aromatic turmeric 15 parts, Radix Angelicae Sinensis 15 parts, rhizoma alismatis 15 parts, Fresh Grade Breast 150 parts, the thin lean meat of pig 60 parts, pig show condition 90 parts, protein isolate 12 parts, converted starch 60 parts, carragheen 1.8 parts, frozen water 180 parts, salt 11.4 parts, white sugar 8.4 parts, monosodium glutamate 1.2 parts, chickens' extract 0.6 part, 1.2 parts, white fungus, pork essence 0.9 part, Monascus color 0.030 part, lure red 0.009 part, composite phosphate 1.8 parts, the red sage root 4.5 parts, natrium nitrosum 0.036 part, potassium sorbate 1.2 parts, 0.9 part, white rhizoma alismatis powder, star aniseed powder 0.3 part, ripe flat mushroom 45 parts.
The preparation method of the hotdog sausage of described prevention fatty liver, comprises the following steps:
One, the process of root tuber of aromatic turmeric, the red sage root: root tuber of aromatic turmeric, the red sage root are made root tuber of aromatic turmeric, danshen powder;
Two, the process of desmodium: desmodium peeling is pulverized;
Three, the process of Radix Angelicae Sinensis, rhizoma alismatis: Radix Angelicae Sinensis, rhizoma alismatis are cleaned up, peeling making beating;
Four, allotment mixing: desmodium, root tuber of aromatic turmeric, the red sage root, desmodium and Radix Angelicae Sinensis, rhizoma alismatis are mixed;
Five, pickle: the pig show condition sterilization after thawing is salted down three days with 4 portions of salt afterwards; Pickle temperature to control, at 5 DEG C, during batching, to wash away the salt on pig show condition surface;
Six, Minced Steak: Fresh Grade Breast and the thin lean meat of pig will be cooled to-5 DEG C, by 6 millimeters of strand double-edged fine-toothed comb strand systems, show condition 8 millimeters of strand double-edged fine-toothed comb strand systems;
Seven, emulsification: after adding Fresh Grade Breast and lean pork, dry powder adds composite phosphate and salt, carries out dryly cutting emulsification, 10 seconds time, slowly add frozen water and cut all, then add protein isolate and pig show condition, add other raw materials become fine granularity ripe flat mushroom with chopped, with cutting 3 minutes at a high speed, cutting and mixing evenly;
Eight, tumbling: meat stuffing complete for emulsification is added in tumbler, is evacuated down to 0.1Mpa, continuous operation 7 minutes;
Nine, filling: to adopt the albumen sausage casing of diameter 28mm or natural hog intestine, every root 70g;
Ten, dry: clean up with warm water after peg, push smoking stove, temperature keeps 75 DEG C of dryings 90 minutes;
11, boiling: keep 84 DEG C to steam 60 minutes;
12, sootiness: keep 80 DEG C of sootiness 40 minutes;
13, cool: at ventilation cool to room temperature;
14, pack: carry out vacuum packaging by predetermined weight;
15, two-stage sterilization: 95 DEG C of poach 15 minutes.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (9)
1. one kind is prevented the hotdog sausage of fatty liver, it is characterized in that, comprise according to the raw material of weight portion: desmodium 5 ~ 15 parts, root tuber of aromatic turmeric 5 ~ 15 parts, the red sage root 5 ~ 15 parts, root tuber of aromatic turmeric 5 ~ 15 parts, Radix Angelicae Sinensis 5 ~ 15 parts, rhizoma alismatis 5 ~ 15 parts, Fresh Grade Breast 50 ~ 150 parts, the thin lean meat of pig 20 ~ 60 parts, pig show condition 30 ~ 90 parts, protein isolate 4 ~ 12 parts, converted starch 20 ~ 60 parts, carragheen 0.6 ~ 1.8 part, frozen water 60 ~ 180 parts, salt 3.8 ~ 11.4 parts, white sugar 2.8 ~ 8.4 parts, monosodium glutamate 0.4 ~ 1.2 part, chickens' extract 0.2 ~ 0.6 part, 0.4 ~ 1.2 part, white fungus, pork essence 0.3 ~ 0.9 part, Monascus color 0.010 ~ 0.030 part, lure red 0.003 ~ 0.009 part, composite phosphate 0.6 ~ 1.8 part, the red sage root 1.5 ~ 4.5 parts, natrium nitrosum 0.012 ~ 0.036 part, potassium sorbate 0.4 ~ 1.2 part, 0.3 ~ 0.9 part, white rhizoma alismatis powder, star aniseed powder 0.1 ~ 0.3 part, ripe flat mushroom 15 ~ 45 parts.
2. the hotdog sausage of prevention fatty liver according to claim 1, it is characterized in that, comprise according to the raw material of weight portion: desmodium 10 parts, root tuber of aromatic turmeric 10 parts, the red sage root 10 parts, root tuber of aromatic turmeric 10 parts, Radix Angelicae Sinensis 10 parts, rhizoma alismatis 10 parts, Fresh Grade Breast 100 parts, the thin lean meat of pig 40 parts, pig show condition 60 parts, protein isolate 8 parts, converted starch 40 parts, carragheen 1.2 parts, frozen water 120 parts, salt 7.6 parts, white sugar 5.6 parts, monosodium glutamate 0.8 part, chickens' extract 0.4 part, 0.8 part, white fungus, pork essence 0.6 part, Monascus color 0.02 part, lure red 0.006 part, composite phosphate 1.2 parts, the red sage root 3 parts, natrium nitrosum 0.024 part, potassium sorbate 0.8 part, 0.6 part, white rhizoma alismatis powder, star aniseed powder 0.2 part, ripe flat mushroom 30 parts.
3. a preparation method for the hotdog sausage of the prevention fatty liver as described in as arbitrary in claim 1 ~ 2, is characterized in that, comprise the following steps:
One, the process of root tuber of aromatic turmeric, the red sage root: root tuber of aromatic turmeric, the red sage root are made root tuber of aromatic turmeric, danshen powder;
Two, the process of desmodium: desmodium peeling is pulverized;
Three, the process of Radix Angelicae Sinensis, rhizoma alismatis: Radix Angelicae Sinensis, rhizoma alismatis are cleaned up, peeling making beating;
Four, allotment mixing: desmodium, root tuber of aromatic turmeric, the red sage root, desmodium and Radix Angelicae Sinensis, rhizoma alismatis are mixed;
Five, pickle: the pig show condition sterilization after thawing is salted down more than 72 hours with 2 ~ 4 portions of salt afterwards; Pickle temperature to control, at 0 DEG C ~ 5 DEG C, during batching, to wash away the salt on pig show condition surface;
Six, Minced Steak: Fresh Grade Breast and the thin lean meat of pig will be cooled to less than-2 DEG C, by 6 millimeters of strand double-edged fine-toothed comb strand systems, show condition 8 millimeters of strand double-edged fine-toothed comb strand systems;
Seven, emulsification: after adding Fresh Grade Breast and lean pork, dry powder adds composite phosphate and salt, carry out dryly cutting emulsification, time does not exceed 30 seconds, slowly adding frozen water cuts all, then adds protein isolate and pig show condition, adds other raw materials become fine granularity ripe flat mushroom with chopped, with cutting 1 ~ 3 minute at a high speed, cutting and mixing evenly;
Eight, tumbling: meat stuffing complete for emulsification is added in tumbler, is evacuated down to 0.06 ~ 0.1Mpa, continuous operation 3 ~ 7 minutes;
Nine, filling: to adopt the albumen sausage casing of diameter 26 ~ 28mm or natural hog intestine, every root 60 ~ 70g;
Ten, dry: clean up with warm water after peg, push smoking stove, temperature keeps 70 DEG C ~ 75 DEG C dryings 30 ~ 90 minutes;
11, boiling: keep 82 DEG C ~ 84 DEG C to steam 40 ~ 60 minutes;
12, sootiness: keep 70 DEG C ~ 80 DEG C sootiness 20 ~ 40 minutes;
13, cool: at ventilation cool to room temperature;
14, pack: carry out vacuum packaging by predetermined weight;
15, two-stage sterilization: 90 DEG C ~ 95 DEG C poach 5 ~ 15 minutes.
4. the preparation method of the hotdog sausage of prevention fatty liver according to claim 3, is characterized in that, is the show condition 50PPM disinfectant after thawing to be soaked within 1 hour, carry out disinfection in step 5, salts down two days with the salt of 3 parts; Pickle temperature to control at 3 DEG C.
5. the preparation method of the hotdog sausage of prevention fatty liver according to claim 3, is characterized in that, in step 6, Fresh Grade Breast and the thin lean meat of pig will be cooled to-3 DEG C, then twist system.
6. the preparation method of the hotdog sausage of prevention fatty liver according to claim 3, is characterized in that, in step 7, emulsification times is 20 seconds, cuts 2 minutes at a high speed.
7. the preparation method of the hotdog sausage of prevention fatty liver according to claim 3, it is characterized in that, in step 8, vacuum is to 0.08Mpa, continuous operation 5 minutes.
8. the preparation method of the hotdog sausage of prevention fatty liver according to claim 3, is characterized in that, push smoking stove in step 10, and temperature keeps 72 DEG C of dryings 60 minutes; In step 11, boiling keeps 83 DEG C to steam 50 minutes; In step 12, sootiness keeps 75 DEG C of sootiness 30 minutes.
9. the preparation method of the hotdog sausage of prevention fatty liver according to claim 3, is characterized in that, two-stage sterilization in step 15: 92 DEG C of poach 10 minutes.
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| CN106174111A (en) * | 2016-07-07 | 2016-12-07 | 南京今世鹏食品有限公司 | A kind of Taiwan baked sausage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106174111A (en) * | 2016-07-07 | 2016-12-07 | 南京今世鹏食品有限公司 | A kind of Taiwan baked sausage and preparation method thereof |
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