CN105685841A - Fruit and vegetable sausages with original fruit and vegetable flavors and preparation method thereof - Google Patents
Fruit and vegetable sausages with original fruit and vegetable flavors and preparation method thereof Download PDFInfo
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- CN105685841A CN105685841A CN201610067215.4A CN201610067215A CN105685841A CN 105685841 A CN105685841 A CN 105685841A CN 201610067215 A CN201610067215 A CN 201610067215A CN 105685841 A CN105685841 A CN 105685841A
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Abstract
The invention provides a preparation method of fruit and vegetable sausages with original fruit and vegetable flavors. According to the method provided by the invention, fruit and vegetable juice, lean meat, fat meat and certain auxiliary materials are used as raw materials; after the raw materials are pickled and fed into pig small intestines, the sausages are baked, wherein the baking temperature is 45-55 DEG C, the humidity is 30%-40% and the time is 10-15 hours; and then the sausages are steamed or heated by microwaves to obtain the fruit and vegetable sausages. The invention further provides the fruit and vegetable flavored sausages. The sausages provided by the invention have a typical fruit and vegetable fragrance, and previous flavors of fruits and vegetables are remained; and the process provided by the invention is simple and is suitable for the production of any scale.
Description
Technical field
The invention belongs to food engineering field, relate to the preparation field of fruit-vegetable sausage, particularly relate to fruit-vegetable sausage of keeping original fruit-vegetable flavor and preparation method thereof。
Background technology
The preparation of sausage has long history in China, although but the progress in epoch, prepare the purpose of sausage and also change occurring。
Due to the restriction by preservation technique, in traditional meaning, fresh meat is prepared into sausage (particularly smoked sausage), primarily serves the purpose extended the shelf life。Along with improving constantly of living standard, people more pay attention to for the nutritive value of sausage, occur in that the improved method much preparing sausage, so that the nutrition in sausage is more balanced or possesses certain health-care effect, if CN103230039B and CN103519231A is by adding fruit and Chinese crude drug so that gained sausage is provided with certain health-care effect。Along with the alternative nutrition and health care food of consumer is on the increase, consumer is increasing for the attention degree of the local flavor of food, and the food with fruit-vegetable flavor is especially had a preference for。
But, prior art rarely has research in preparation can keep the former zestful sausage of fruit and vegerable, especially, how these fruit and vegerable with delicate fragrance of Fructus Citri Limoniae, Fructus Fortunellae Margaritae, Fructus Lycopersici esculenti and Fructus Ananadis comosi is prepared into the fruit-vegetable sausage not losing its local flavor, does not report especially。
Therefore, this area is urgently sought a kind of to utilize Fructus Citri Limoniae, Fructus Fortunellae Margaritae, Fructus Lycopersici esculenti and Fructus Ananadis comosi to prepare the fruit-vegetable sausage not losing its original fruit-vegetable flavor as raw material。
Summary of the invention
For the shortcoming of prior art, an object of the present invention is in that the preparation method providing a kind of fruit-vegetable sausage, and the method can prepare has the former zestful sausage of fruit and vegerable。The method comprises the steps:
1) carry out, after being cleaned by fruit and vegerable, process of squeezing the juice, take filtered juice, obtain fruit and vegetable juice；Described fruit and vegerable include in Fructus Fortunellae Margaritae, Fructus Citri Limoniae, Fructus Lycopersici esculenti a kind of；
2) in 900 grams of pig lean meats, add 90-180 gram of water, 40-60 gram of sugar, 12 grams of Sal, 8 grams of KCl, 2 grams of five spice powder, 0.3 Keshan potassium sorbate, 1 gram of monosodium glutamate, 5 grams of Hongqu powder (red colouring agent)s and 20ml Chinese liquor, stir；
3) to step 2) gains add 20 grams of salt and 0.05 gram of nitrite stirs, at 4-10 DEG C, pickle 1-2 hour；
4) to step 3) gains addition fruit and vegetable juice, pickle 2-3 hour in 4-10 DEG C after stirring, drain away the water after pickling；The 15-25% that weight is Carnis Sus domestica of the fruit and vegetable juice added；
5) by after 100 grams of pig show conditions and white spirit mixed, then with step 4) gains mix homogeneously, carry out coloclysis, prick hole and bundle line ligation；
6) to step 5) gains rinse, and then carry out dry in the sun；
7) to step 6) gains toast, and baking temperature is 45-55 DEG C, and humidity is 30%-40%, and the time is 10-15 hour；
8) by step 7) gains are in 85 DEG C of steaming and decocting 10-20min, or under microwave heating condition, heat 1-2min。
The present inventor finds through substantial amounts of experiment, when utilizing fruit and vegerable used by the present invention as raw material to prepare sausage, is difficult to retain original local flavor of fruit and vegerable。As shown in the experimental example of the present invention, when the sausage after coloclysis being processed only with method for cooking, gained sausage possesses the local flavor of original fruit and vegerable hardly。
Therefore, the present invention is in that for the contribution of this area, it is provided that a kind of fruit-vegetable sausage using fruit and vegerable of the present invention as raw material preparation with the original local flavor of described fruit and vegetable materials and nutritional labeling。
In step 2) and step 3) in, nitrite and spice are added separately, it is therefore intended that nitrosamine。
It should be appreciated that in step 5) in when carrying out coloclysis, it should be noted that the plumpness of intestinal body, too tightly can break intestinal, too loose not easily preserve, and avoid producing bubble as far as possible。After recording, exit with fine needle acanthopore so that time dry, intestinal meat moisture is prone to evaporation。The hole of thorn is very few to miss one's aim, and acanthopore too much or excessively slightly easily makes oils and fats ooze out, and even meat stuffing spills。Meanwhile, in step 7) in, it should be noted that distance between intestinal and intestinal during baking, with anti。Early stage should slowly heat up, the later stage lowers the temperature in time, it is to avoid flakes or fuel-displaced in sausage surface。
Preferably, described fruit and vegerable are Fructus Fortunellae Margaritae；Step 4) in, the weight of Fructus Fortunellae Margaritae juice is the 25% of Carnis Sus domestica weight。
Preferably, described fruit and vegerable are Fructus Citri Limoniae；Step 4) in, the weight of Fructus Citri Limoniae juice is the 15% of Carnis Sus domestica weight。
Preferably, described fruit and vegerable are Fructus Lycopersici esculenti；Step 4) in, the weight of Fructus Lycopersici esculenti juice is the 15% of Carnis Sus domestica weight。
Preferably, step 5) in, described bundle hole detailed process is: sting a pin every 1-1.5cm on sausage；Described bundle line ligation detailed process is: with length for 10cm, diameter is 3cm is each trifle, sausage carries out merogenesis and ties a knot with knitting wool。
Preferably, step 6) in, the temperature of rinsing is 35 DEG C。
Preferably,
Preferably, step 8) in, when carrying out steaming and decocting at 85 DEG C, digestion time is 15min。
Preferably, step 2) in, it is additionally added 2g maltol。
Preferably, described method is in step 8) after also include vacuum packaging and high temperature sterilize step；Described vacuum packaging step is: the sausage sheet of processed carries out natural cooling, and is cut into the sheet of about 1.5cm, then carries out vacuum suction with vacuum packing machine and pack, and vacuum is 10-1MPa；The step of described high temperature sterilize is: be warming up to 121 DEG C in 5min, keeps constant temperature 15min, and back-pressure is 2 × 10-1MPa。
After gained sausage of the present invention is carried out vacuum packaging and high temperature sterilize, it is possible to extend the shelf life of sausage, instant edible。
Another object of the present invention is in that to provide the fruit-vegetable sausage prepared by said method。
Beneficial effects of the present invention:
1) gained sausage of the present invention has typical fruit and vegerable delicate fragrance, and original local flavor of fruit and vegerable is retained；
2) present invention process is simple, is suitable to the production of any scale。
Detailed description of the invention
By the examples below the present invention is specifically described; be necessary it is pointed out here that be that following example are only intended to the present invention is further detailed; it is not intended that limiting the scope of the invention; the person skilled in the art in this field, according to made some nonessential improvement and the adjustment of foregoing invention content, still falls within protection scope of the present invention。
Embodiment 1
1) carry out, after being cleaned by Fructus Lycopersici esculenti, process of squeezing the juice, take filtered juice, obtain Fructus Lycopersici esculenti juice；
2) in 900 grams of pig lean meats, add 150 grams of water, 50 grams of sugar, 12 grams of Sal, 8 grams of KCl, 2 grams of five spice powder, 0.3 Keshan potassium sorbate, 1 gram of monosodium glutamate, 5 grams of Hongqu powder (red colouring agent)s and 20ml Chinese liquor, stir；
3) to step 2) gains add 20 grams of salt and 0.05 gram of nitrite stirs, at 4-10 DEG C, pickle 1.5 hours；
4) to step 3) gains addition fruit and vegetable juice, pickle 2-3 hour in 4-10 DEG C after stirring, drain away the water after pickling；The 15-25% that weight is Carnis Sus domestica of the fruit and vegetable juice added；
5) by after 100 grams of pig show conditions and white spirit mixed, then with step 4) gains mix homogeneously, carry out coloclysis, prick hole and bundle line ligation；
6) to step 5) gains rinse, and rinse temperature is 35 DEG C, then carries out dry in the sun；
7) to step 6) gains toast, and baking temperature is 45-55 DEG C, and humidity is 30%-40%, and the time is 10-15 hour；
8) by step 7) gains are in 85 DEG C of steaming and decocting 15min。
Embodiment 2
1) carry out, after being cleaned by Fructus Fortunellae Margaritae, process of squeezing the juice, take filtered juice, obtain Fructus Fortunellae Margaritae juice；
2) in 900 grams of pig lean meats, add 180 grams of water, 60 grams of sugar, 12 grams of Sal, 8 grams of KCl, 2 grams of five spice powder, 0.3 Keshan potassium sorbate, 1 gram of monosodium glutamate, 5 grams of Hongqu powder (red colouring agent)s and 20ml Chinese liquor, stir；
3) to step 2) gains add 20 grams of salt and 0.05 gram of nitrite stirs, at 4-10 DEG C, pickle 2 hours；
4) to step 3) gains addition fruit and vegetable juice, pickle 3 hours in 4-10 DEG C after stirring, drain away the water after pickling；Weight is Carnis Sus domestica the 25% of the fruit and vegetable juice added；
5) by after 100 grams of pig show conditions and white spirit mixed, then with step 4) gains mix homogeneously, carry out coloclysis, prick hole and bundle line ligation；
6) to step 5) gains rinse, and rinse temperature is 35 DEG C, then carries out dry in the sun；
7) to step 6) gains toast, and baking temperature is 55 DEG C, and humidity is 30%-40%, and the time is 10 hours；
8) by step 7) gains are in 85 DEG C of steaming and decocting 20min。
Embodiment 3
1) carry out, after being cleaned by Fructus Citri Limoniae, process of squeezing the juice, take filtered juice, obtain Fructus Citri Limoniae juice；
2) in 900 grams of pig lean meats, add 90 grams of water, 40 grams of sugar, 12 grams of Sal, 8 grams of KCl, 2 grams of five spice powder, 0.3 Keshan potassium sorbate, 1 gram of monosodium glutamate, 5 grams of Hongqu powder (red colouring agent)s and 20ml Chinese liquor, stir；
3) to step 2) gains add 20 grams of salt and 0.05 gram of nitrite stirs, at 4-10 DEG C, pickle 1 hour；
4) to step 3) gains addition Fructus Citri Limoniae juice, pickle 2 hours in 4-10 DEG C after stirring, drain away the water after pickling；Weight is Carnis Sus domestica the 15% of the Fructus Citri Limoniae juice added；
5) by after 100 grams of pig show conditions and white spirit mixed, then with step 4) gains mix homogeneously, carry out coloclysis, prick hole and bundle line ligation；
6) to step 5) gains rinse, and rinse temperature is 35 DEG C, then carries out dry in the sun；
7) to step 6) gains toast, and baking temperature is 45 DEG C, and humidity is 30%-40%, and the time is 15 hours；
8) by step 7) gains are in 85 DEG C of steaming and decocting 10min。
Embodiment 4
With differing only in of embodiment 1: step 8) operating process that is is: under microwave heating condition, heat 2min。
Embodiment 5
With differing only in of embodiment 2: step 8) operating process that is is: under microwave heating condition, heat 1min。
Embodiment 6
With differing only in of embodiment 3: step 8) operating process that is is: under microwave heating condition, heat 90s。
Embodiment 7
Except in step 2) in be additionally added except 2g maltol, all the other are consistent with embodiment 2。
Embodiment 8
Except also carrying out vacuum packaging and high temperature sterilize, all the other are consistent with embodiment 2。
Vacuum packaging: the sausage sheet of processed is carried out natural cooling, check mouldy without variable color, break, the phenomenon such as damage by worms, and be cut into the sheet of about 1.5cm, then carry out vacuum suction with vacuum packing machine and pack。Individual packaging adopts resistant to elevated temperatures clad aluminum foil small package bag (or composite plastic of polypropylene bag)。Require vacuum seal not fold firm, smooth；Time >=30s, vacuum 10- 1MPa, every little packed 2 sausages, every bag of net weight is about 20g。
High temperature sterilize: being laid in sterilization dish by the product after vacuum, layer stackup is put well, pushes retorts, closes pot cover tight, starts retorts power supply, opens steam valve, sterilize。Bactericidal formula: be warming up to 121 DEG C in 5min, constant temperature 15min, back-pressure 2 × 10-1MPa。Sterilization is cooled with circulating water to≤30 DEG C after terminating and takes the dish out of the pot。Finally check that packaging bag is with or without breakage。
Comparative example 1
Except, when pickling, temperature is room temperature 20-25 DEG C, step 8) in time of steaming and decocting be outside 1 hour, all the other are consistent with embodiment 2。
Comparative example 2
Except changing raw material Fructus Fortunellae Margaritae juice into Fructus Fortunellae Margaritae fourth, all the other are consistent with comparative example 2。
Comparative example 3
Except being 60 DEG C except baking temperature, all the other are consistent with embodiment 1。
Comparative example 4
Except being 18 hours except baking time, all the other are consistent with embodiment 3。
Experimental example
Embodiment 1-7 and comparative example 1-4 is carried out sensory evaluation, and as shown in Table 1 and Table 2, result is as shown in table 3 for standards of grading。
The qualitative evaluation index of table 1 sausage flavor
Table 2 sausage sensory evaluation quantizating index
Table 3
As shown in Table 3, conventional boiling method is utilized to be difficult to prepare the sausage with original fruit-vegetable flavor, only when fruit and vegerable fourth is carried out being mixed with sausage with meat, the sausage of gained could retain very light fresh fruit-vegetable, this is possibly due to fruit and vegerable fourth and is wrapped up by meat raw material, and its internal fruit and vegetable juice obtains caused by the reservation of a part。But, when utilizing fruit and vegerable fourth to prepare sausage, owing to sausage density is inconsistent, when preparing sausage, difficulty is higher, and the matter structure of gained sausage is not good。It addition, the temperature and time of baking to play highly important impact, baking temperature and set of time for the reservation of fruit-vegetable flavor not right yet, very easily cause the adverse effect such as loss and meat overdrying of fruit-vegetable flavor。
Claims (10)
1. the preparation method keeping original fruit-vegetable flavor sausage, it is characterised in that described method comprises the steps:
1) carry out, after being cleaned by fruit and vegerable, process of squeezing the juice, take filtered juice, obtain fruit and vegetable juice；Described fruit and vegerable include in Fructus Fortunellae Margaritae, Fructus Citri Limoniae, Fructus Lycopersici esculenti a kind of；
2) in 900 grams of pig lean meats, add 90-180 gram of water, 40-60 gram of sugar, 12 grams of Sal, 8 grams of KCl, 2 grams of five spice powder, 0.3 Keshan potassium sorbate, 1 gram of monosodium glutamate, 5 grams of Hongqu powder (red colouring agent)s and 20ml Chinese liquor, stir；
3) to step 2) gains add 20 grams of salt and 0.05 gram of nitrite stirs, at 4-10 DEG C, pickle 1-2 hour；
4) add fruit and vegetable juice to step 3) gains, pickle 2-3 hour in 4-10 DEG C after stirring, drain away the water after pickling；The 15-25% that weight is Carnis Sus domestica of the fruit and vegetable juice added；
5) by after 100 grams of pig show conditions and white spirit mixed, then mix homogeneously with step 4) gains, carry out coloclysis, prick hole and bundle line ligation；
6) step 5) gains are rinsed, then carry out dry in the sun；
7) step 6) gains being toasted, baking temperature is 45-55 DEG C, and humidity is 30%-40%, and the time is 10-15 hour；
8) by step 7) gains in 85 DEG C of steaming and decocting 10-20min, or under microwave heating condition, 1-2min is heated。
2. method according to claim 1, it is characterised in that described fruit and vegerable are Fructus Fortunellae Margaritae；In step 4), the weight of Fructus Fortunellae Margaritae juice is the 25% of Carnis Sus domestica weight。
3. method according to claim 1, it is characterised in that described fruit and vegerable are Fructus Citri Limoniae；In step 4), the weight of Fructus Citri Limoniae juice is the 15% of Carnis Sus domestica weight。
4. method according to claim 1, it is characterised in that described fruit and vegerable are Fructus Lycopersici esculenti；In step 4), the weight of Fructus Lycopersici esculenti juice is the 15% of Carnis Sus domestica weight。
5. method according to claim 1, it is characterised in that in step 5), described bundle hole detailed process is: sting a pin every 1-1.5cm on sausage；Described bundle line ligation detailed process is: with length for 10cm, diameter is 3cm is each trifle, sausage carries out merogenesis and ties a knot with knitting wool。
6. method according to claim 1, it is characterised in that in step 6), the temperature of rinsing is 35 DEG C。
7. method according to claim 1, it is characterised in that in step 8), when carrying out steaming and decocting at 85 DEG C, digestion time is 15min。
8. method according to claim 1, it is characterised in that step 2) in, it is additionally added 2g maltol。
9. method according to claim 1, it is characterised in that described method also includes vacuum packaging and high temperature sterilize step after step 8)；Described vacuum packaging step is: the sausage sheet of processed carries out natural cooling, and is cut into the sheet of about 1.5cm, then carries out vacuum suction with vacuum packing machine and pack, and vacuum is 10-1MPa；The step of described high temperature sterilize is: be warming up to 121 DEG C in 5min, keeps constant temperature 15min, and back-pressure is 2 × 10-1MPa。
10. the fruit-vegetable sausage that method described in any one of claim 1-9 prepares。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610067215.4A CN105685841A (en) | 2016-01-29 | 2016-01-29 | Fruit and vegetable sausages with original fruit and vegetable flavors and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610067215.4A CN105685841A (en) | 2016-01-29 | 2016-01-29 | Fruit and vegetable sausages with original fruit and vegetable flavors and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616481A (en) * | 2016-12-24 | 2017-05-10 | 广东真美食品股份有限公司 | Method for making emulsion sausages with crisp and refreshing taste |
| CN108606280A (en) * | 2018-05-09 | 2018-10-02 | 雏鹰农牧集团股份有限公司 | A kind of vegetable sausage and its manufacture craft |
| CN111802597A (en) * | 2020-07-22 | 2020-10-23 | 哈尔滨学院 | Preparation method of pineapple and pork sausage |
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| CN1183926A (en) * | 1996-11-28 | 1998-06-10 | 春都集团股份有限公司 | Sausage containing vegetable and its production process |
| CN1242959A (en) * | 1999-06-28 | 2000-02-02 | 史迪华 | Sausage containing fruit flesh, fruit juice or synthesized fruity essence, and production method |
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2016
- 2016-01-29 CN CN201610067215.4A patent/CN105685841A/en active Pending
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|---|---|---|---|---|
| CN1183926A (en) * | 1996-11-28 | 1998-06-10 | 春都集团股份有限公司 | Sausage containing vegetable and its production process |
| CN1242959A (en) * | 1999-06-28 | 2000-02-02 | 史迪华 | Sausage containing fruit flesh, fruit juice or synthesized fruity essence, and production method |
Non-Patent Citations (2)
| Title |
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| 吴阳宁, 等: "休闲广式即食腊肠加工技术的探讨", 《肉类工业》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616481A (en) * | 2016-12-24 | 2017-05-10 | 广东真美食品股份有限公司 | Method for making emulsion sausages with crisp and refreshing taste |
| CN108606280A (en) * | 2018-05-09 | 2018-10-02 | 雏鹰农牧集团股份有限公司 | A kind of vegetable sausage and its manufacture craft |
| CN111802597A (en) * | 2020-07-22 | 2020-10-23 | 哈尔滨学院 | Preparation method of pineapple and pork sausage |
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