CN105661355A

CN105661355A - Method for producing sausage with salted eggs

Info

Publication number: CN105661355A
Application number: CN201610028552.2A
Authority: CN
Inventors: 王中凤; 韦田; 叶劲松; 刘盛萍; 沈寿国; 杨静; 邓楠; 王玉芹; 徐梦琪
Original assignee: Hefei College
Current assignee: Hefei University; Hefei College
Priority date: 2016-01-18
Filing date: 2016-01-18
Publication date: 2016-06-15

Abstract

The invention discloses a method for producing a sausage with salted eggs. The method comprises the following steps: konjak powder is swelled with water in order to form konjak sol; egg white and yolks in salted eggs are separated; 100 parts of the konjak sol, 3-10 parts of bean dreg powder and 20-50 parts of egg white liquid are mixed with fully and uniformly stirring; 20-50 parts of small yolk blocks are added with uniformly stirring; 100-300 parts of minced meat which is cured in advance is added, and a sausage material is obtained with uniformly stirring; and the sausage material is permitted to stand for 2-12 hours at 0-8 DEG C, a sausage is stuffed, the stuffed sausage is roasted for 6-12 hours at 60-80 DEG C, vacuum package is carried out, sterilization with water-bath is carried out for 1-3 hours at 80-90 DEG C, and the sausage with salted eggs which is ready to enjoy when opened is obtained. The konjac, the bean dregs, the minced meat and the salted eggs are organically combined, so that protein, fat and dietary fiber nutrition are balanced in the sausage, and the mouthfeel is better.

Description

A kind of manufacture method of salted egg sausage

Technical field

The invention belongs to food processing technology field, be specifically related to the manufacture method of a kind of salted egg sausage.

Background technology

Sausage is the traditional food deeply liked by domestic and international consumer. Sausage kind all over the world is various in style, differs from one another. Sausage with Chinese characteristics, i.e. chinese-style sausage, be broadly divided into Sichuan-style sausage and Cantonese sausage. Chinese-style sausage has long history. The processing technique of chinese-style sausage is progressively development on the basis of a kind of ancient food production method and carnivorous Techniques of preserving. As time goes on, the processing technique of sausage also changes therewith and increasingly moves to maturity. It is usually and meat is cut through cutting or strand, add flavouring agent, pour in the little casing of pig or sheep, then dry and make. The primary raw material of sausage is meat, and is equipped with the auxiliary materials such as flavoring agent and some food additive, obtains, according to the different ratio between different raw material types and raw material, the sausage food that kind, taste are different.

Now, sausage is increasingly becoming a kind of common meat product because of the mouthfeel of its uniqueness and higher nutrition, goes on the dining table of huge numbers of families. But along with the lifting of people's living standard and quality, the theory of health diet is subject to people's attention gradually and praises highly. Especially for hyperglycemia, hypercholesterolemia and fat personage, merely with the sausage of meat tank, nutrition is single, fat content is higher, it is impossible to meet the modern consumer demand to convenient food, diversified and balanced in nutrition property.

Summary of the invention

It is desirable to provide the manufacture method of a kind of salted egg sausage, improve the dietary fiber content in sausage and mouthfeel.

Technical scheme is as follows:

A kind of manufacture method of salted egg sausage, step is as follows:

(1) Rhizoma amorphophalli powder is become konjac sol with water-soluble bulging;

(2) Ovum Gallus domesticus album in salted egg and egg yolk are easily separated, and the Ovum Gallus domesticus album separated is sufficiently stirred for breaks into uniform mucus shape egg white solution, the egg yolk cutting frustillatum that will separate;

(3) after konjac sol 100 parts, okara powder 3-10 part and egg white solution 20-50 part being stirred; The egg yolk adding the little bulk of 20-50 part is stirred uniformly; It is eventually adding the minced meat 100-300 part salted down in advance and is stirred uniform sausage material;

(4) carry out coloclysis after sausage material being stood 2-12 hour under 0-8 DEG C of condition, and the sausage filled is toasted 6-12 hour final vacuum packaging in 60-80 DEG C, then through 80-90 DEG C of water dip sterilization 1-3 hour, obtain instant type salted egg sausage.

Further scheme, in described konjac sol, the mass percent containing Rhizoma amorphophalli powder is 1-3%.

Further scheme, described okara powder is will to fry perfume after the bean dregs dehydrate of Semen sojae atricolor, and pulverizes 20-60 mesh sieve gained.

Further scheme, the described minced meat salted down in advance is first to carry out blending into minced meat for 3:7 by weight with lean meat by fat meat, it is then respectively adding the Sal of the Chinese liquor accounting for minced meat quality 0.5-3% or yellow wine, the sugar of 1-5%, 1-3%, after stirring, under 0-8 DEG C of condition, pickles 2-12 hour.

The present invention is compared to prior art, and its beneficial effect has:

1, the present invention is simultaneously used the garbage okara powder of the Rhizoma amorphophalli powder with health care and soybean processing, both good dietary fiber so that the sausage based on meat is rich in dietary fiber; And Rhizoma amorphophalli powder also has thickening and gelatinization results, it is possible to give the matter structure that sausage is good.

2, owing to the Ovum Gallus domesticus album salinity of salted egg is high, its mouthfeel is too salty, is unfavorable for directly edible, therefore is added in sausage material, not only saves the salt dosage of sausage manufacturing process, also can make full use of the gelation of Ovum Gallus domesticus album, improve sausage matter structure.

3, the state that the colloid after utilizing egg yolk to pickle solidifies, admixes in sausage by egg yolk cutting frustillatum, forms scattered egg yolk agglomerate, both attractive in appearance, can give again egg yolk perfume (or spice).

4, Rhizoma amorphophalli, bean dregs, minced meat, salted egg are carried out organic composite, make protein in sausage, fat and dietary fiber nutrient balance.

Detailed description of the invention

Embodiment 1

A kind of manufacture method of salted egg sausage, step is as follows:

(1) with water-soluble bulging, Rhizoma amorphophalli powder being become konjac sol, wherein the mass percent containing Rhizoma amorphophalli powder is 1%;

(3) perfume will be fried after the bean dregs dehydrate after Semen sojae atricolor defibrination, and pulverize 20 mesh sieves and obtain okara powder;

(4) first by fat meat and lean meat by weight carrying out blending into minced meat for 3:7, be then respectively adding account for the Chinese liquor of minced meat quality 0.5%, 1% sugar, 1% Sal, pickle under 0 DEG C of condition 12 hours after stirring, obtain the minced meat salted down in advance;

(5) after konjac sol 100 parts, okara powder 10 parts and egg white solution 20 parts being stirred; The egg yolk adding 20 parts of little bulks is stirred uniformly; It is eventually adding the minced meat 100 parts salted down in advance to be stirred uniformly, obtaining sausage material;

(6) carry out coloclysis after sausage material being stood 12 hours under 0 DEG C of condition and (soak the hog intestine or sheep casing cleaned, lower same), at the sausage surface pinprick filled, then 12 hours final vacuum packagings are toasted in 60 DEG C, then through 80 DEG C of water dip sterilizations 3 hours, obtain instant type salted egg sausage.

Embodiment 2

A kind of manufacture method of salted egg sausage, step is as follows:

(1) with water-soluble bulging, Rhizoma amorphophalli powder being become konjac sol, wherein the mass percent containing Rhizoma amorphophalli powder is 3%;

(3) perfume will be fried after the bean dregs dehydrate of Semen sojae atricolor, and pulverize 40 mesh sieves and obtain okara powder;

(4) first by fat meat and lean meat by weight carrying out blending into minced meat for 3:7, be then respectively adding account for the yellow wine of minced meat quality 3%, 5% sugar, 3% Sal, pickle under 8 DEG C of conditions 2 hours after stirring, obtain the minced meat salted down in advance;

(5) after konjac sol 100 parts, okara powder 6 parts and egg white solution 50 parts being stirred; The egg yolk adding 50 parts of little bulks is stirred uniformly; It is eventually adding the minced meat 300 parts salted down in advance to be stirred uniformly, obtaining sausage material;

(6) carry out coloclysis after sausage material being stood 2 hours under 8 DEG C of conditions, at the sausage surface pinprick filled, then toast 6 hours final vacuums packaging in 80 DEG C, then through 90 DEG C of water dip sterilizations 1 hour, obtain instant type salted egg sausage.

Embodiment 3

A kind of manufacture method of salted egg sausage, step is as follows:

(1) with water-soluble bulging, Rhizoma amorphophalli powder being become konjac sol, wherein the mass percent containing Rhizoma amorphophalli powder is 2%;

(3) perfume will be fried after the bean dregs dehydrate of Semen sojae atricolor, and pulverize 60 mesh sieves and obtain okara powder;

(4) first by fat meat and lean meat by weight carrying out blending into minced meat for 3:7, be then respectively adding account for the yellow wine of minced meat quality 2%, 3% sugar, 2% Sal, pickle under 4 DEG C of conditions 6 hours after stirring, obtain the minced meat salted down in advance;

(5) after konjac sol 100 parts, okara powder 3 parts and egg white solution 30 parts being stirred; The egg yolk adding 40 parts of little bulks is stirred uniformly; It is eventually adding the minced meat 200 parts salted down in advance to be stirred uniformly, obtaining sausage material;

(6) carry out coloclysis after sausage material being stood 4 hours under 3 DEG C of conditions, at the sausage surface pinprick filled, then toast 9 hours final vacuums packaging in 70 DEG C, then through 85 DEG C of water dip sterilizations 2 hours, obtain instant type salted egg sausage.

Above example is not limited only to protection scope of the present invention, all modify based on the basic thought of the present invention or change broadly fall into protection scope of the present invention.

Claims

1. the manufacture method of salted egg's sausage, it is characterised in that: step is as follows:

(2) Ovum Gallus domesticus album in salted egg and egg yolk are easily separated, and the Ovum Gallus domesticus album separated is sufficiently stirred for breaks into uniform mucus shape egg white solution, the egg yolk cutting frustillatum of colloid that will separate;

(3) konjac sol 100 parts, okara powder 3-10 part and egg white solution 20-50 part are stirred; The egg yolk adding the little bulk of 20-50 part is stirred uniformly; Being eventually adding the minced meat 100-300 part salted down in advance, stir to obtain sausage material;

(4) carry out coloclysis after sausage material being stood 2-12 hour under 0-8 DEG C of condition, and the sausage filled is toasted 6-12 hour final vacuum packaging in 60-80 DEG C, then through 80-90 DEG C of water dip sterilization 1-3 hour, obtain salted egg's sausage of instant bagged.

2. the manufacture method of a kind of salted egg according to claim 1 sausage, it is characterised in that: in described konjac sol, the mass percent containing Rhizoma amorphophalli powder is 1-3%.

3. the manufacture method of a kind of salted egg according to claim 1 sausage, it is characterised in that: described okara powder is will to fry perfume after the bean dregs dehydrate of Semen sojae atricolor, and pulverizes 20-60 mesh sieve gained.

4. the manufacture method of a kind of salted egg according to claim 1 sausage, it is characterized in that: the described minced meat salted down in advance is first to carry out blending into minced meat for 3:7 by weight with lean meat by fat meat, it is then respectively adding the Sal of the Chinese liquor accounting for minced meat quality 0.5-3% or yellow wine, the sugar of 1-5%, 1-3%, after stirring, under 0-8 DEG C of condition, pickles 2-12 hour.