CN106072643A - A kind of Pericarpium Citri Reticulatae is regulated the flow of vital energy maize cob meal barbecue intestinal and preparation method thereof - Google Patents
A kind of Pericarpium Citri Reticulatae is regulated the flow of vital energy maize cob meal barbecue intestinal and preparation method thereof Download PDFInfo
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- CN106072643A CN106072643A CN201610487287.4A CN201610487287A CN106072643A CN 106072643 A CN106072643 A CN 106072643A CN 201610487287 A CN201610487287 A CN 201610487287A CN 106072643 A CN106072643 A CN 106072643A
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Abstract
The invention discloses a kind of Pericarpium Citri Reticulatae to regulate the flow of vital energy maize cob meal barbecue intestinal, be made up of the raw material of following weight portion: pig lean meat 120 130, chicken leg meat 60 80, Carnis Sus domestica 20 25, maize cob meal 12 15, corn starch 8 10, Fructus Citri Limoniae juice 45, chocolate powder 23, Semen Pisi sativi grain 9 10, chestnut shell 1.3 1.4, Radix Panacis Quinquefolii 0.3 0.5, Pericarpium Citri Reticulatae 1.4 1.5, Sal 56, sodium nitrite 0.02 0.03, sodium erythorbate 0.08 0.12, white sugar 34, monosodium glutamate 0.6 0.7, spice 1 1.2, normal-temperature water is appropriate, frozen water is appropriate.The Semen Pisi sativi grain that the present invention adds have tune face take care of health, the effect of invigorating the spleen and replenishing QI, the multiple Chinese herbal medicine such as the Pericarpium Citri Reticulatae of interpolation has effect of regulating qi-flowing for strengthening spleen, drying dampness to eliminate phlegm.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Pericarpium Citri Reticulatae and regulate the flow of vital energy maize cob meal barbecue intestinal and preparation thereof
Method.
Background technology
Along with the raising of people's living standard, the quickening of rhythm of life, high-quality fast food is increasingly consumed
The favor of person, convenient leisure food delicious again, receive the welcome of consumer especially, barbecue intestinal is as emerging leisure food
Product, are the most universal a kind of cooked meat products of northern area.But for manufacturing enterprise, due to financial crisis impact and should
It is day by day serious that the homogeneity of product market is competed, and profit margin glides, and how to allow old product walk out new world, is every R&D and production
The problem raising competitiveness that personnel are urgently to be resolved hurrily, finds out some efficiency factors, walks differential competition route, expand the city made new advances
Field has a kind of saying to be, people has been familiar with when child and the local flavor be accustomed to is exactly that best local flavor is familiar with being because longer
Time is in the cooking culture atmosphere of this region life, and custom is because the most gradually forming the hobby of this region, so-called
Naturally the culinary art characteristic of region property and dietary habit, consumes orientation impact to the meat products local flavor of consumer bigger.So,
Want to open up the meat products market of what a region, the most just should not change original wind being esthetically acceptable to the consumers as far as possible
While taste, find and be suitable for the culinary art element of this region and substituting element.
In recent years, sausage is in China's development quickly, it has also become low and medium-grade goods, and market share is risen by 30%
To about 70%, wherein, barbecue intestinal occupies quite a few.Sausage be one under cryogenic, strand raw meat,
Spice, adjuvant etc. cut mix, the Western-style sausage food of coloclysis, low-temperature bake processed it have nutritious, delicious in taste, just
In carrying, preservation, the advantage such as instant.Data shows, in barbecue sausage product, fat content is up to 30 %~40 %, in the summer
Ji Buyi preserves, and should strengthen moisture in barbecue intestinal.Traditional theory and method are to be improved by the content of increase lean meat
Product preservation term, the production cost of such product will improve, and class is become top grade from regular grade.
How to utilize limited resource, producing barbecue sausage product more, more preferable, high-quality, cheap and good-quality is
One problem demanding prompt solution.The Semen Maydis of China is mainly in order to make starch, feedstuff, ethanol, sugar etc., the side-product of corn processed
Corn cob accounts for whole Semen Maydis weight about 45%, and corn cob is sugary 54. 5% after deliberation, thick protein 2. 2%, crude fat
0. 4%, crude fibre 29. 7%, mineral 1. 2%.Fat is replaced to add in intestinal body, no maize cob meal and corn starch
But the fat content of barbecue intestinal can be reduced, improve edible quality and local flavor, increase its water-retaining property, and can reduce and produce into
This, increase economic benefit, the aspect balanced in nutrition of human body be may also function as preferable balanced action.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Pericarpium Citri Reticulatae regulate the flow of vital energy maize cob meal barbecue intestinal and
Its preparation method.
The present invention is achieved by the following technical solutions:
A kind of Pericarpium Citri Reticulatae is regulated the flow of vital energy maize cob meal barbecue intestinal, is made up of the raw material of following weight portion:
Pig lean meat 120-130, chicken leg meat 60-80, Carnis Sus domestica 20-25, maize cob meal 12-15, corn starch 8-10, Fructus Citri Limoniae juice 4-
5, chocolate powder 2-3, Semen Pisi sativi grain 9-10, chestnut shell 1.3-1.4, Radix Panacis Quinquefolii 0.3-0.5, Pericarpium Citri Reticulatae 1.4-1.5, Sal 5-6, nitrous
Acid sodium 0.02-0.03, sodium erythorbate 0.08-0.12, white sugar 3-4, monosodium glutamate 0.6-0.7, spice 1-1.2, normal-temperature water are appropriate, ice
Water is appropriate.
Described a kind of Pericarpium Citri Reticulatae regulate the flow of vital energy maize cob meal barbecue intestinal preparation method, comprise the following steps:
(1) by chestnut shell, Radix Panacis Quinquefolii, Pericarpium Citri Reticulatae mixing, add 6-8 times of water, slow fire infusion 20-30min, filter, obtain herb liquid;
(2) with herb liquid, Fructus Citri Limoniae juice, chocolate powder, Semen Pisi sativi grain being mixed into pot, slow fire infusion to water is done, and pulls Semen Pisi sativi grain out;
(3) being placed in pot by maize cob meal, slow fire stir-fries 8-10min, standby;
(4) pig lean meat 8mm orifice plate is twisted into meat particle, chicken leg meat and Carnis Sus domestica 3-5cm orifice plate rub, standby;Take the food of 1/3
Salt and sodium nitrite mix homogeneously, then be bound together with above-mentioned pig lean meat filling, pickle 12h under 4 DEG C of environment, salt down to meat particle be rose
Rare redness;Chicken leg meat is inserted in cutmixer, be sequentially added into Sal, sodium erythorbate, white sugar, monosodium glutamate and the appropriate frozen water of 1/3, cut
The machine rotating speed of mixing is 2800r/min, cuts and mix 5-8min;Being mixed with Carnis Sus domestica filling by the pig lean meat filling pickled inserts in cutmixer,
Adding appropriate frozen water, cutmixer rotating speed is 2800r/min, cuts and mix 5-8min, adds and cuts drumsticks meat stuffing, the step (2) (3) mixed
Material after process, remain frozen water and remain each raw material, then cutting and mix 5min, obtaining stuffing material;
(5) being put into by the stuffing material that chopping and mixing is good and put the casing cleaned in automatic enemator and record, every segment length is
10cm;
(6) the barbecue intestinal semi-finished product irrigated being carried out hot blast baking, baking process is divided into two stages: the first stage is 55 DEG C
Hot blast dries 2h, and second stage is that 40 DEG C of hot blasts dry 12h, is then cooled to room temperature;
(7) the barbecue intestinal after baking loads polyethylene film retort pouch and is vacuum-packed, and then carries out boiling, boiling condition
For: water temperature 80 DEG C, boil 40min, make intestinal body core temperature reach 72 DEG C, after cooling, be finished product.
The invention have the advantage that the present invention is using pig lean meat, chicken leg meat as major ingredient, and be aided with maize cob meal, Semen Maydis shallow lake
The barbecue intestinal that powder is made, first carries out dry stir-fry in preparation process, assists in removing the fishy smell in corn cob maize cob meal, beautiful
The interpolation of rice starch reduces barbecue intestinal fat content, improves edible quality and local flavor, and maize cob meal can due to himself
Fillibility and the adsorbable liquid being four times in its deadweight of maize cob meal, therefore the interpolation of maize cob meal is not reduce barbecue intestinal
Reduce the consumption of meat while outward appearance and inherent quality, add water-retaining property, and also reduce production cost, make enterprise increase
Profit, in terms of nourishing healthy, meets modern's demand to nutrition, serves the aspect balanced in nutrition of human body well
Balanced action;Cut mixing again and become stuffing material, cut and mix viscosity and elasticity, the minimizing surface oils and fats being favorably improved meat stuffing, make stuffing material fresh
Tender exquisiteness, absorption easy to digest, and cut that add when mixing is frozen water, can prevent meat temperature rise, microbial reproduction and quality from declining;
Baking the barbecue intestinal semi-finished product recorded, the purpose of baking is to make casing dry tack free, the mechanical strength of increase casing again
With stability, drain moisture increase local flavor and mouthfeel, extend the shelf life, promote color and luster redden, drive away casing abnormal flavour;Additionally,
The Semen Pisi sativi grain that the present invention adds have tune face take care of health, the effect of invigorating the spleen and replenishing QI, the multiple Chinese herbal medicine such as the Pericarpium Citri Reticulatae of interpolation has regulates the flow of vital energy
Spleen invigorating, effect of drying dampness to eliminate phlegm.
Detailed description of the invention
A kind of Pericarpium Citri Reticulatae is regulated the flow of vital energy maize cob meal barbecue intestinal, is made up of the raw material of following weight portion:
Pig lean meat 120, chicken leg meat 60, Carnis Sus domestica 20, maize cob meal 12, corn starch 8, Fructus Citri Limoniae juice 4, chocolate powder 2, Semen Pisi sativi grain
9, chestnut shell 1.3, Radix Panacis Quinquefolii 0.3, Pericarpium Citri Reticulatae 1.4, Sal 5, sodium nitrite 0.02, sodium erythorbate 0.08, white sugar 3, monosodium glutamate 0.6,
Spice 1, normal-temperature water are appropriate, frozen water is appropriate.
Described a kind of Pericarpium Citri Reticulatae regulate the flow of vital energy maize cob meal barbecue intestinal preparation method, comprise the following steps:
(1) by chestnut shell, Radix Panacis Quinquefolii, Pericarpium Citri Reticulatae mixing, add 6 times of water, slow fire infusion 20min, filter, obtain herb liquid;
(2) with herb liquid, Fructus Citri Limoniae juice, chocolate powder, Semen Pisi sativi grain being mixed into pot, slow fire infusion to water is done, and pulls Semen Pisi sativi grain out;
(3) being placed in pot by maize cob meal, slow fire stir-fries 8min, standby;
(4) pig lean meat 8mm orifice plate is twisted into meat particle, chicken leg meat and Carnis Sus domestica 3cm orifice plate rub, standby;Take the Sal of 1/3
With sodium nitrite mix homogeneously, then be bound together with above-mentioned pig lean meat filling, under 4 DEG C of environment, pickle 12h, salt down to meat particle be Flos Rosae Rugosae
Red;Chicken leg meat is inserted in cutmixer, be sequentially added into Sal, sodium erythorbate, white sugar, monosodium glutamate and the appropriate frozen water of 1/3, cut and mix
Machine rotating speed is 2800r/min, cuts and mix 5min;Being mixed with Carnis Sus domestica filling by the pig lean meat filling pickled inserts in cutmixer, adds
Appropriate frozen water, cutmixer rotating speed is 2800r/min, cuts and mix 5min, adds and cuts the drumsticks meat stuffing mixed, after step (2) (3) processes
Material, remain frozen water and remain each raw material, then cut and mix 5min, obtain stuffing material;
(5) being put into by the stuffing material that chopping and mixing is good and put the casing cleaned in automatic enemator and record, every segment length is
10cm;
(6) the barbecue intestinal semi-finished product irrigated being carried out hot blast baking, baking process is divided into two stages: the first stage is 55 DEG C
Hot blast dries 2h, and second stage is that 40 DEG C of hot blasts dry 12h, is then cooled to room temperature;
(7) the barbecue intestinal after baking loads polyethylene film retort pouch and is vacuum-packed, and then carries out boiling, boiling condition
For: water temperature 80 DEG C, boil 40min, make intestinal body core temperature reach 72 DEG C, after cooling, be finished product.
Claims (2)
1. a Pericarpium Citri Reticulatae is regulated the flow of vital energy maize cob meal barbecue intestinal, it is characterised in that be made up of the raw material of following weight portion:
Pig lean meat 120-130, chicken leg meat 60-80, Carnis Sus domestica 20-25, maize cob meal 12-15, corn starch 8-10, Fructus Citri Limoniae juice 4-
5, chocolate powder 2-3, Semen Pisi sativi grain 9-10, chestnut shell 1.3-1.4, Radix Panacis Quinquefolii 0.3-0.5, Pericarpium Citri Reticulatae 1.4-1.5, Sal 5-6, nitrous
Acid sodium 0.02-0.03, sodium erythorbate 0.08-0.12, white sugar 3-4, monosodium glutamate 0.6-0.7, spice 1-1.2, normal-temperature water are appropriate, ice
Water is appropriate.
A kind of Pericarpium Citri Reticulatae the most according to claim 1 regulate the flow of vital energy maize cob meal barbecue intestinal preparation method, it is characterised in that include
Following steps:
(1) by chestnut shell, Radix Panacis Quinquefolii, Pericarpium Citri Reticulatae mixing, add 6-8 times of water, slow fire infusion 20-30min, filter, obtain herb liquid;
(2) with herb liquid, Fructus Citri Limoniae juice, chocolate powder, Semen Pisi sativi grain being mixed into pot, slow fire infusion to water is done, and pulls Semen Pisi sativi grain out;
(3) being placed in pot by maize cob meal, slow fire stir-fries 8-10min, standby;
(4) pig lean meat 8mm orifice plate is twisted into meat particle, chicken leg meat and Carnis Sus domestica 3-5cm orifice plate rub, standby;Take the food of 1/3
Salt and sodium nitrite mix homogeneously, then be bound together with above-mentioned pig lean meat filling, pickle 12h under 4 DEG C of environment, salt down to meat particle be rose
Rare redness;Chicken leg meat is inserted in cutmixer, be sequentially added into Sal, sodium erythorbate, white sugar, monosodium glutamate and the appropriate frozen water of 1/3, cut
The machine rotating speed of mixing is 2800r/min, cuts and mix 5-8min;Being mixed with Carnis Sus domestica filling by the pig lean meat filling pickled inserts in cutmixer,
Adding appropriate frozen water, cutmixer rotating speed is 2800r/min, cuts and mix 5-8min, adds and cuts drumsticks meat stuffing, the step (2) (3) mixed
Material after process, remain frozen water and remain each raw material, then cutting and mix 5min, obtaining stuffing material;
(5) being put into by the stuffing material that chopping and mixing is good and put the casing cleaned in automatic enemator and record, every segment length is
10cm;
(6) the barbecue intestinal semi-finished product irrigated being carried out hot blast baking, baking process is divided into two stages: the first stage is 55 DEG C
Hot blast dries 2h, and second stage is that 40 DEG C of hot blasts dry 12h, is then cooled to room temperature;
(7) the barbecue intestinal after baking loads polyethylene film retort pouch and is vacuum-packed, and then carries out boiling, boiling condition
For: water temperature 80 DEG C, boil 40min, make intestinal body core temperature reach 72 DEG C, after cooling, be finished product.
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
CN104012988A (en) * | 2014-06-27 | 2014-09-03 | 天津春发生物科技集团有限公司 | Corncob powder sausage and making method thereof |
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- 2016-06-29 CN CN201610487287.4A patent/CN106072643A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
CN104012988A (en) * | 2014-06-27 | 2014-09-03 | 天津春发生物科技集团有限公司 | Corncob powder sausage and making method thereof |
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Application publication date: 20161109 |