CN106213248A - A kind of antioxidative sootiness sausage and processing method thereof - Google Patents
A kind of antioxidative sootiness sausage and processing method thereof Download PDFInfo
- Publication number
- CN106213248A CN106213248A CN201610605807.7A CN201610605807A CN106213248A CN 106213248 A CN106213248 A CN 106213248A CN 201610605807 A CN201610605807 A CN 201610605807A CN 106213248 A CN106213248 A CN 106213248A
- Authority
- CN
- China
- Prior art keywords
- sootiness
- sausage
- sootiness sausage
- tumbling
- raw material
- Prior art date
- 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.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 57
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 230000003078 antioxidant effect Effects 0.000 title description 10
- 229930014669 anthocyanidin Natural products 0.000 claims abstract description 28
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims abstract description 28
- 235000008758 anthocyanidins Nutrition 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 26
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims abstract description 23
- 229930003944 flavone Natural products 0.000 claims abstract description 23
- 150000002212 flavone derivatives Chemical class 0.000 claims abstract description 23
- 235000011949 flavones Nutrition 0.000 claims abstract description 23
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims abstract description 23
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 21
- 235000015278 beef Nutrition 0.000 claims abstract description 21
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 238000010025 steaming Methods 0.000 claims abstract description 15
- 229920002261 Corn starch Polymers 0.000 claims abstract description 10
- 239000008120 corn starch Substances 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 5
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 14
- 230000000968 intestinal effect Effects 0.000 claims description 13
- CIWBSHSKHKDKBQ-UHFFFAOYSA-N 2-(1,2-dihydroxyethyl)-3,4-dihydroxy-2h-furan-5-one Chemical compound OCC(O)C1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-UHFFFAOYSA-N 0.000 claims description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 239000001054 red pigment Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 235000010288 sodium nitrite Nutrition 0.000 claims description 7
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 6
- 239000011121 hardwood Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000234623 Coprinus comatus Species 0.000 claims description 3
- 235000004439 Coprinus comatus Nutrition 0.000 claims description 3
- 240000000599 Lentinula edodes Species 0.000 claims description 3
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 3
- 244000113306 Monascus purpureus Species 0.000 claims description 3
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 3
- 235000007685 Pleurotus columbinus Nutrition 0.000 claims description 3
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 3
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 3
- 235000009392 Vitis Nutrition 0.000 claims description 3
- 241000219095 Vitis Species 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 229940057059 monascus purpureus Drugs 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 241000282693 Cercopithecidae Species 0.000 claims 1
- ZAOCWQZQPKGTRN-UHFFFAOYSA-N nitrous acid;sodium Chemical compound [Na].ON=O ZAOCWQZQPKGTRN-UHFFFAOYSA-N 0.000 claims 1
- 241000792859 Enema Species 0.000 abstract description 15
- 239000007920 enema Substances 0.000 abstract description 15
- 229940095399 enema Drugs 0.000 abstract description 15
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 14
- 238000012545 processing Methods 0.000 abstract description 7
- 230000001954 sterilising effect Effects 0.000 abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 5
- 239000000419 plant extract Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 150000002576 ketones Chemical class 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 240000000588 Hericium erinaceus Species 0.000 description 2
- 235000007328 Hericium erinaceus Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 244000309464 bull Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Inorganic materials [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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 belongs to food processing field, be specifically related to a kind of sootiness sausage and processing method thereof.Do not had the defect of the sootiness sausage of anti-oxidation function for prior art, the present invention provides a kind of sootiness sausage with anti-oxidation function and processing method thereof.The meat enema of the present invention is with Carnis Sus domestica and beef as primary raw material, coordinate raw materials such as adding fowl egg liquid, corn starch, Herba Apii graveolentis, mushrooms, add auxiliary and condiment, cut through Feedstock treating, mixing mix, raw material tumbling, fill steaming and decocting, the steps such as sterilization packaging of fire-cureing, processing obtains a kind of sootiness sausage.With the addition of in meat enema of the invention can remove interior free yl, the plant extract anthocyanidin with anti-oxidation function and Fructus Crataegi flavone, the activity of plant extract is maintained, it is provided that a kind of comprehensive nutrition, there is the sootiness sausage of anti-oxidation function by special processing mode.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of antioxidative sootiness sausage and processing method thereof.
Background technology
Coloclysis based article is a kind of meat product deeply welcome by consumers in general, is characterized in that meat is fine and smooth, fresh and tender refreshing
Mouth, easy to carry, simply eaten, long shelf-life.In recent years, along with improving constantly of people's living standard, except requiring that meat fills
Outside enteral nutriment health, requiring more and more higher to the local flavor of meat enema, the meat enema of various local flavors also arises at the historic moment.
Sootiness sausage, because of the local flavor of its uniqueness, receives pursuing of consumers in general, but, sootiness sausage matter on the market
Measuring uneven, the most just, the present invention intends providing a kind of functional sootiness sausage with anti-oxidation function local flavor.
Summary of the invention
Do not had the defect of the sootiness sausage of anti-oxidation function for prior art, the present invention provides one to have antioxidation
The sootiness sausage of function and processing method thereof.With the addition of in meat enema of the invention can remove interior free yl, tool
There are plant extract anthocyanidin and the Fructus Crataegi flavone of anti-oxidation function, maintain plant extract by special processing mode
Activity, it is provided that a kind of comprehensive nutrition, there is the sootiness sausage of anti-oxidation function.
First technical problem that the invention solves the problems that is to provide a kind of antioxidative sootiness sausage, and its raw material includes: press
Parts by weight meter, Carnis Sus domestica 50-60 part, beef 30-40 part, fowl egg liquid 15-20 part, corn starch 20-30 part, Herba Apii graveolentis 5-10 part,
Mushrooms 10-20 part, pickle salt 3-5 part, monosodium glutamate 3-5 part, white sugar 1-3 part, Herba Rosmarini Officinalis 3-5 part, ascorbic acid usp/bp 3-5
Part, black green pepper 1-3 part, garlicin 1-3 part, sodium nitrite 1-3 part, monascus red pigment liquid 1-3 part, anthocyanidin 5-10 part, Fructus Crataegi is yellow
Ketone 5-10 part.
Wherein, in above-mentioned sootiness sausage, described Carnis Sus domestica, the particle diameter of beef are≤5mm.
Wherein, in above-mentioned sootiness sausage, described mushrooms refers at least one in Lentinus Edodes, Pleurotus ostreatus, Coprinus comatus or Hericium erinaceus (Bull. Ex Fr.) Pers..
Wherein, in above-mentioned sootiness sausage, described anthocyanidin is the food stage anthocyanidin of purity >=95% that Semen Vitis viniferae extracts.
Wherein, in above-mentioned sootiness sausage, described Fructus Crataegi flavone is that the food stage Fructus Crataegi that purity is 25% that Fructus Crataegi is extracted is yellow
Ketone.
The present invention also provides for the processing method of a kind of antioxidative sootiness sausage, comprises the following steps:
A, Feedstock treating
Carnis Sus domestica, beef are processed into the≤meat paste of 5mm, and fowl egg liquid stirs, and Herba Apii graveolentis, mushrooms chopped become 0.1-0.5cm
Unqualified；
B, mixing are cut and are mixed
The each raw material handled well in step a is weighed by following weight parts: Carnis Sus domestica 50-60 part, beef 30-40 part, fowl egg
Liquid 15-20 part, corn starch 20-30 part, Herba Apii graveolentis 5-10 part, mushrooms 10-20 part, after each raw material blending, put into cutmixer high
Speed is cut and is mixed 3-5 minute, stands 15-30min；
C, raw material tumbling
By cutting in step b, the material mixed is sunken to be put in tumbler, adds pickle salt 3-5 part, monosodium glutamate 3-5 part, white sugar 1-3
Part, Herba Rosmarini Officinalis 3-5 part, ascorbic acid usp/bp 3-5 part, black green pepper 1-3 part, garlicin 1-3 part, sodium nitrite 1-3 part, Monas cuspurpureus Went
Red pigment liquid 1-3 part, evacuation, tumbling 30-60min goes out sunken, addition anthocyanidin 5-10 part after tumbling, Fructus Crataegi flavone 5-10 part,
Carrying out secondary tumbling, tumbling 10-15min goes out sunken, stands 4-6h；
D, fill, baking, steaming and decocting
Use casing film to carry out fill, put into after fill in 50-60 DEG C of dehydrator and toast, be baked to intestinal surface and do
Dry, after faint yellow, proceed to digester, be evacuated to 0.04-0.05Mpa, steaming and decocting 2-3h under the conditions of 50-60 DEG C；
E, sootiness, sterilize, pack
Step d gained coloclysis is proceeded to Fumigator, in stove, puts into hardwood, use naked light to fire-cure, until intestinal body surface
Face is bright purplish red, and the coloclysis after fire-cureing sterilizes 30-60min at 60-70 DEG C, is cooled to room temperature, and sealed bundle is dressed up
Type.
Wherein, in the processing method of above-mentioned sootiness sausage, cutting speed when mixing at a high speed described in step b is 2000～3000r/
min。
Wherein, in the processing method of above-mentioned sootiness sausage, cut temperature when mixing described in step b and be 0-4 DEG C.
Wherein, in the processing method of above-mentioned sootiness sausage, tumbling temperature described in step c is 0-4 DEG C, and dwell temperature is 0-
10℃。
The invention have the benefit that raw material of the present invention selects refined pork tenderloin and essence beef, cooperation adds certain
The fowl egg liquid of amount, it is provided that abundant lecithin, moreover it is possible to increase the Q bullet mouthfeel of meat enema, uses the mode that naked light fire-cures, meat enema
Beautiful in colour, also there is one strong fruit tree perfume and sootiness fragrance；Additionally, adding of the present invention also creativeness can purged body
The anthocyanidin of interior oxygen-derived free radicals and Fructus Crataegi flavone, although both materials have use precedent in food, but do not fill at meat
Being used in intestinal, the present invention is through substantial amounts of experiment, it is determined that anthocyanidin and the addition of Fructus Crataegi flavone, only in this scope
In, could effectively play anti-oxidation function, and not affect the taste and flavor of meat enema, the most only with the use of the present invention
In low-temp low-pressure processing mode, the active substance of anthocyanidin and Fructus Crataegi flavone just can be made to be remained, the present invention is meat enema
Field provides a kind of brand-new anti-oxidation function meat enema, has important practical significance and economic benefit.
Detailed description of the invention
The present invention provides a kind of antioxidative sootiness sausage, and its raw material includes: count by weight, Carnis Sus domestica 50-60 part, cattle
Meat 30-40 part, fowl egg liquid 15-20 part, corn starch 20-30 part, Herba Apii graveolentis 5-10 part, mushrooms 10-20 part, pickle salt 3-5 part, taste
Essence 3-5 part, white sugar 1-3 part, Herba Rosmarini Officinalis 3-5 part, ascorbic acid usp/bp 3-5 part, black green pepper 1-3 part, garlicin 1-3 part is sub-
Sodium nitrate 1-3 part, monascus red pigment liquid 1-3 part, anthocyanidin 5-10 part, Fructus Crataegi flavone 5-10 part.
Wherein, in above-mentioned sootiness sausage, described Carnis Sus domestica, the particle diameter of beef are≤5mm.
Wherein, in above-mentioned sootiness sausage, described mushrooms refers at least one in Lentinus Edodes, Pleurotus ostreatus, Coprinus comatus or Hericium erinaceus (Bull. Ex Fr.) Pers..
Wherein, in above-mentioned sootiness sausage, described anthocyanidin is the food stage anthocyanidin of purity >=95% that Semen Vitis viniferae extracts.
Wherein, in above-mentioned sootiness sausage, described Fructus Crataegi flavone is that the food stage Fructus Crataegi that purity is 25% that Fructus Crataegi is extracted is yellow
Ketone.
The present invention also provides for the processing method of a kind of antioxidative sootiness sausage, comprises the following steps:
A, Feedstock treating
Carnis Sus domestica, beef are processed into the≤meat paste of 5mm, and fowl egg liquid stirs, and Herba Apii graveolentis, mushrooms chopped become 0.1-0.5cm
Unqualified；
B, mixing are cut and are mixed
The each raw material handled well in step a is weighed by following weight parts: Carnis Sus domestica 50-60 part, beef 30-40 part, fowl egg
Liquid 15-20 part, corn starch 20-30 part, Herba Apii graveolentis 5-10 part, mushrooms 10-20 part, after each raw material blending, put into cutmixer high
Speed is cut and is mixed 3-5 minute, stands 15-30min；
C, raw material tumbling
By cutting in step b, the material mixed is sunken to be put in tumbler, adds pickle salt 3-5 part, monosodium glutamate 3-5 part, white sugar 1-3
Part, Herba Rosmarini Officinalis 3-5 part, ascorbic acid usp/bp 3-5 part, black green pepper 1-3 part, garlicin 1-3 part, sodium nitrite 1-3 part, Monas cuspurpureus Went
Red pigment liquid 1-3 part, evacuation, tumbling 30-60min goes out sunken, addition anthocyanidin 5-10 part after tumbling, Fructus Crataegi flavone 5-10 part,
Carrying out secondary tumbling, tumbling 10-15min goes out sunken, stands 4-6h；
D, fill, baking, steaming and decocting
Use casing film to carry out fill, put into after fill in 50-60 DEG C of dehydrator and toast, be baked to intestinal surface and do
Dry, after faint yellow, proceed to digester, be evacuated to 0.04-0.05Mpa, steaming and decocting 2-3h under the conditions of 50-60 DEG C；
E, sootiness, sterilize, pack
Step d gained coloclysis is proceeded to Fumigator, in stove, puts into hardwood, use naked light to fire-cure, until intestinal body surface
Face is bright purplish red, and the coloclysis after fire-cureing sterilizes 30-60min at 60-70 DEG C, is cooled to room temperature, and sealed bundle is dressed up
Type.
Wherein, in the processing method of above-mentioned sootiness sausage, cutting speed when mixing at a high speed described in step b is 2000～3000r/
min。
Wherein, in the processing method of above-mentioned sootiness sausage, cut temperature when mixing described in step b and be 0-4 DEG C.
Wherein, in the processing method of above-mentioned sootiness sausage, tumbling temperature described in step c is 0-4 DEG C, and dwell temperature is 0-
10℃。
Refined Carnis Sus domestica and beef are carried out rational proportioning by the present invention, and the fat between pork tenderloin, flesh in tissue selected by Carnis Sus domestica
Fat content is few, and fertile muscle removed by beef, takes protein abundance and the few part of fat content, the sootiness sausage high protein prepared
Low fat, nutrient health.
The present invention is also added into fowl egg liquid, containing abundant lecithin, it is also possible to promote the mouthfeel of meat enema, the meat of processing
Coloclysis good springiness, chew strength.
Additionally, the processing method of meat enema of the present invention is also inconsistent with traditional method, the present invention uses the side that naked light fire-cures
Formula, the sootiness sausage color of preparation is beautiful, and color and luster is good, and meanwhile, the sootiness sausage that charcoal is baked contains natural fruit tree fragrance, and abnormal smells from the patient is dense
Strongly fragrant, raciness.
Particularly, the present invention adds anthocyanidin and the Fructus Crataegi flavone of 5-10 part of 5-10 part, in this range, permissible
Effective its anti-oxidation function of performance, and do not affect the taste and flavor of meat enema；Inventor finds in process of the test, uses
When the steaming and decocting of routine, sterilization mode prepare meat enema, even if with the addition of anthocyanidin and Fructus Crataegi flavone, oxidation resistance is the most relatively
Weak, boiling temperature, through further research and screening, is set as, is evacuated to the 50-after 0.04-0.05Mpa by inventor
60 DEG C, sterilization is also adopted by cold sterilization, carries out so that the activity of anthocyanidin and Fructus Crataegi flavone is tieed up under the conditions of 60-70 DEG C
Hold, the most finally prepare a kind of sootiness sausage with anti-oxidation function.
Below in conjunction with embodiment, specific embodiments of the present invention are described further, but not by the protection of the present invention
In the range of scope is limited in described in embodiment.
Embodiment 1 technical solution of the present invention prepares sootiness sausage
The processing method of a kind of antioxidative sootiness sausage, comprises the following steps:
A, Feedstock treating
Carnis Sus domestica, beef are processed into the≤meat paste of 5mm, and fowl egg liquid stirs, and Herba Apii graveolentis, mushrooms chopped become 0.1-0.5cm
Unqualified；
B, mixing are cut and are mixed
The each raw material handled well in step a is weighed by following weight parts: Carnis Sus domestica 50 parts, 30 parts of beef, fowl egg liquid 15 parts,
Corn starch 20 parts, Herba Apii graveolentis 5 parts, mushrooms 10 parts, after each raw material blending, put into cutmixer and cut at a high speed and mix 3 minutes, stand
15min；
C, raw material tumbling
By cutting in step b, the material mixed is sunken to be put in tumbler, adds pickle salt 3 parts, monosodium glutamate 3 parts, white sugar 1 part, fan
The most fragrant 3 parts, ascorbic acid usp/bp 3 parts, black green pepper 1 part, garlicin 1 part, sodium nitrite 1 part, monascus red pigment liquid 1 part, take out true
Sky, tumbling 30min goes out sunken, adds anthocyanidin 5 parts, Fructus Crataegi flavone 5 parts, carry out secondary tumbling after tumbling, and tumbling 10min goes out sunken,
Stand 4h；
D, fill, baking, steaming and decocting
Use casing film to carry out fill, put into after fill in 50 DEG C of dehydrators and toast, be baked to intestinal surface and be dried,
After faint yellow, proceed to digester, be evacuated to 0.04Mpa, steaming and decocting 2h under the conditions of 50 DEG C；
E, sootiness, sterilize, pack
Step d gained coloclysis is proceeded to Fumigator, in stove, puts into hardwood, use naked light to fire-cure, until intestinal body surface
Face is bright purplish red, and the coloclysis after fire-cureing sterilizes 30min at 60 DEG C, is cooled to room temperature, sealed forming pack.
Embodiment 2 technical solution of the present invention prepares sootiness sausage
The processing method of a kind of antioxidative sootiness sausage, comprises the following steps:
A, Feedstock treating
Carnis Sus domestica, beef are processed into the≤meat paste of 5mm, and fowl egg liquid stirs, and Herba Apii graveolentis, mushrooms chopped become 0.1-0.5cm
Unqualified；
B, mixing are cut and are mixed
The each raw material handled well in step a is weighed by following weight parts: Carnis Sus domestica 60 parts, 40 parts of beef, fowl egg liquid 20 parts,
Corn starch 30 parts, Herba Apii graveolentis 10 parts, mushrooms 20 parts, after each raw material blending, put into cutmixer and cut at a high speed and mix 5 minutes, stand
30min；
C, raw material tumbling
By cutting in step b, the material mixed is sunken to be put in tumbler, adds pickle salt 5 parts, monosodium glutamate 5 parts, white sugar 3 parts, fan
The most fragrant 5 parts, ascorbic acid usp/bp 5 parts, black green pepper 3 parts, garlicin 3 parts, sodium nitrite 3 parts, monascus red pigment liquid 3 parts, take out true
Sky, tumbling 0min goes out sunken, adds anthocyanidin 10 parts, Fructus Crataegi flavone 10 parts, carry out secondary tumbling after tumbling, and tumbling 15min goes out sunken,
Stand 6h；
D, fill, baking, steaming and decocting
Use casing film to carry out fill, put into after fill in 60 DEG C of dehydrators and toast, be baked to intestinal surface and be dried,
After faint yellow, proceed to digester, be evacuated to 0.05Mpa, steaming and decocting 3h under the conditions of 60 DEG C；
E, sootiness, sterilize, pack
Step d gained coloclysis is proceeded to Fumigator, in stove, puts into hardwood, use naked light to fire-cure, until intestinal body surface
Face is bright purplish red, and the coloclysis after fire-cureing sterilizes 60min at 70 DEG C, is cooled to room temperature, sealed forming pack.
Comparative example 3 is added without anthocyanidin and prepares sootiness sausage
In addition to being added without anthocyanidin, remaining raw material and step are with embodiment 1.
Comparative example 4 is added without Fructus Crataegi flavone and prepares sootiness sausage
In addition to being added without anthocyanidin, remaining raw material and step are with embodiment 1.
Comparative example 5 does not use low temperature boiling, sterilization preparation sootiness sausage
The processing method of a kind of antioxidative sootiness sausage, comprises the following steps:
A, Feedstock treating
Carnis Sus domestica, beef are processed into the≤meat paste of 5mm, and fowl egg liquid stirs, and Herba Apii graveolentis, mushrooms chopped become 0.1-0.5cm
Unqualified；
B, mixing are cut and are mixed
The each raw material handled well in step a is weighed by following weight parts: Carnis Sus domestica 50 parts, 30 parts of beef, fowl egg liquid 15 parts,
Corn starch 20 parts, Herba Apii graveolentis 5 parts, mushrooms 10 parts, after each raw material blending, put into cutmixer and cut at a high speed and mix 3 minutes, stand
15min；
C, raw material tumbling
By cutting in step b, the material mixed is sunken to be put in tumbler, adds pickle salt 3 parts, monosodium glutamate 3 parts, white sugar 1 part, fan
The most fragrant 3 parts, ascorbic acid usp/bp 3 parts, black green pepper 1 part, garlicin 1 part, sodium nitrite 1 part, monascus red pigment liquid 1 part, take out true
Sky, tumbling 30min goes out sunken, adds anthocyanidin 5 parts, Fructus Crataegi flavone 5 parts, carry out secondary tumbling after tumbling, and tumbling 10min goes out sunken,
Stand 4h；
D, fill, baking, steaming and decocting
Use casing film to carry out fill, put into after fill in 50 DEG C of dehydrators and toast, be baked to intestinal surface and be dried,
After faint yellow, proceed to digester, be evacuated to 0.04Mpa, steaming and decocting 2h under the conditions of 80 DEG C；
E, sootiness, sterilize, pack
Step d gained coloclysis is proceeded to Fumigator, in stove, puts into hardwood, use naked light to fire-cure, until intestinal body surface
Face is bright purplish red, and the coloclysis after fire-cureing sterilizes 30min at 80 DEG C, is cooled to room temperature, sealed forming pack.
Each embodiment and comparative example gained sootiness sausage are carried out anti-oxidation function mensuration, uses ORAC immue quantitative detection reagent box
Measure the oxidation resistance of each group of meat enema, obtain result as shown in table 1 below.
The sootiness sausage performance indications that table 1 different processing methods obtains
As seen from the experiment, the present invention adds anthocyanidin and Fructus Crataegi flavone prepares sootiness sausage, by using low temperature low
Pressure carries out the mode of steaming and decocting and sterilizing, maintains the effective active of anthocyanidin and Fructus Crataegi flavone, has prepared one and had anti-
The High Quality Tobacco wiener of oxidative function, due to the non-oxidizability of itself, also extends the shelf-life of sootiness sausage, for functional
Coloclysis machined a kind of effective method.
Claims (9)
1. a sootiness sausage, it is characterised in that its raw material includes: count by weight, Carnis Sus domestica 50-60 part, beef 30-40
Part, fowl egg liquid 15-20 part, corn starch 20-30 part, Herba Apii graveolentis 5-10 part, mushrooms 10-20 part, pickle salt 3-5 part, monosodium glutamate 3-5
Part, white sugar 1-3 part, Herba Rosmarini Officinalis 3-5 part, ascorbic acid usp/bp 3-5 part, black green pepper 1-3 part, garlicin 1-3 part, nitrous acid
Sodium 1-3 part, monascus red pigment liquid 1-3 part, anthocyanidin 5-10 part, Fructus Crataegi flavone 5-10 part.
Sootiness sausage the most according to claim 1, it is characterised in that: described Carnis Sus domestica, the particle diameter of beef are≤5mm.
Sootiness sausage the most according to claim 1, it is characterised in that: described mushrooms refers to Lentinus Edodes, Pleurotus ostreatus, Coprinus comatus or monkey
At least one in head mushroom.
Sootiness sausage the most according to claim 1, it is characterised in that: described anthocyanidin be Semen Vitis viniferae extract purity >=
The food stage anthocyanidin of 95%.
Sootiness sausage the most according to claim 1, it is characterised in that: described Fructus Crataegi flavone is that the purity that Fructus Crataegi is extracted is
The food stage Fructus Crataegi flavone of 25%.
6. according to the processing method of the sootiness sausage described in any one of claim 1-5, it is characterised in that comprise the following steps:
A, Feedstock treating
Carnis Sus domestica, beef are processed into the≤meat paste of 5mm, and fowl egg liquid stirs, and Herba Apii graveolentis, mushrooms chopped become that 0.1-0.5cm's is broken
End；
B, mixing are cut and are mixed
The each raw material handled well in step a is weighed by following weight parts: Carnis Sus domestica 50-60 part, beef 30-40 part, fowl egg liquid 15-
20 parts, corn starch 20-30 part, Herba Apii graveolentis 5-10 part, mushrooms 10-20 part, after each raw material blending, put into cutmixer and cut at a high speed and mix
3-5 minute, stand 15-30min；
C, raw material tumbling
By cutting in step b, the material mixed is sunken to be put in tumbler, addition pickle salt 3-5 part, monosodium glutamate 3-5 part, white sugar 1-3 part,
Herba Rosmarini Officinalis 3-5 part, ascorbic acid usp/bp 3-5 part, black green pepper 1-3 part, garlicin 1-3 part, sodium nitrite 1-3 part, Monas cuspurpureus Went is red
Element liquid 1-3 part, evacuation, tumbling 30-60min goes out sunken, adds anthocyanidin 5-10 part, Fructus Crataegi flavone 5-10 part, carry out after tumbling
Secondary tumbling, tumbling 10-15min goes out sunken, stands 4-6h；
D, fill, baking, steaming and decocting
Use casing film to carry out fill, put into after fill in 50-60 DEG C of dehydrator and toast, be baked to intestinal surface and be dried,
After faint yellow, proceed to digester, be evacuated to 0.04-0.05Mpa, steaming and decocting 2-3h under the conditions of 50-60 DEG C；
E, sootiness, sterilize, pack
Step d gained coloclysis is proceeded to Fumigator, put in stove hardwood, use naked light fire-cure, until intestinal surface in
Bright purplish red, the coloclysis after fire-cureing sterilizes 30-60min at 60-70 DEG C, is cooled to room temperature, sealed forming pack.
Sootiness sausage the most according to claim 6, it is characterised in that: cutting speed when mixing at a high speed described in step b is 2000
～3000r/min.
Sootiness sausage the most according to claim 6, it is characterised in that: cut temperature when mixing described in step b and be 0-4 DEG C.
Sootiness sausage the most according to claim 6, it is characterised in that: tumbling temperature described in step c is 0-4 DEG C, stands
Temperature is 0-10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610605807.7A CN106213248A (en) | 2016-07-29 | 2016-07-29 | A kind of antioxidative sootiness sausage and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610605807.7A CN106213248A (en) | 2016-07-29 | 2016-07-29 | A kind of antioxidative sootiness sausage and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213248A true CN106213248A (en) | 2016-12-14 |
Family
ID=57533960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610605807.7A Pending CN106213248A (en) | 2016-07-29 | 2016-07-29 | A kind of antioxidative sootiness sausage and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213248A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538981A (en) * | 2017-01-17 | 2017-03-29 | 西华大学 | A kind of Herba Rosmarini Officinalis sausage and its processing technology |
| CN106579003A (en) * | 2016-12-19 | 2017-04-26 | 怀宁县恒达畜产品有限公司 | Processing method of Radix Echinopsis sausages |
| CN110973507A (en) * | 2020-01-09 | 2020-04-10 | 四川省雅士科技有限公司 | Pre-conditioned tender bamboo shoot roast chicken and preparation method thereof |
| CN111317105A (en) * | 2020-03-25 | 2020-06-23 | 吉林大学 | Preparation method of western-style smoked ham with low nitrite and N-nitrosamine |
| CN112806538A (en) * | 2021-01-18 | 2021-05-18 | 高竟伦 | Sausage with beef flavor and preparation method thereof |
| US20210321643A1 (en) * | 2018-07-10 | 2021-10-21 | Medience Co.,Ltd. | Method for preparation of nitrite ion-containing allium tuberosum fermentate and composition thereof |
| CN116138406A (en) * | 2023-03-27 | 2023-05-23 | 吉林大学 | Preparation method of black pig smoked and boiled sausage with lentinus edodes, dandelion and polished glutinous rice |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101116514A (en) * | 2007-06-21 | 2008-02-06 | 王雪鸿 | Sausage with mixed material |
| CN101999691A (en) * | 2010-11-12 | 2011-04-06 | 盐城工学院 | Reed leaf sausage and manufacturing method thereof |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102132895A (en) * | 2011-04-09 | 2011-07-27 | 黑龙江八一农垦大学 | Anthocyanin sausages |
| CN103535764A (en) * | 2013-09-13 | 2014-01-29 | 郭静静 | Processing method of black rice sausage |
| CN103704729A (en) * | 2013-11-22 | 2014-04-09 | 张立杰 | Black sausage and preparation method thereof |
-
2016
- 2016-07-29 CN CN201610605807.7A patent/CN106213248A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101116514A (en) * | 2007-06-21 | 2008-02-06 | 王雪鸿 | Sausage with mixed material |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN101999691A (en) * | 2010-11-12 | 2011-04-06 | 盐城工学院 | Reed leaf sausage and manufacturing method thereof |
| CN102132895A (en) * | 2011-04-09 | 2011-07-27 | 黑龙江八一农垦大学 | Anthocyanin sausages |
| CN103535764A (en) * | 2013-09-13 | 2014-01-29 | 郭静静 | Processing method of black rice sausage |
| CN103704729A (en) * | 2013-11-22 | 2014-04-09 | 张立杰 | Black sausage and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579003A (en) * | 2016-12-19 | 2017-04-26 | 怀宁县恒达畜产品有限公司 | Processing method of Radix Echinopsis sausages |
| CN106538981A (en) * | 2017-01-17 | 2017-03-29 | 西华大学 | A kind of Herba Rosmarini Officinalis sausage and its processing technology |
| US20210321643A1 (en) * | 2018-07-10 | 2021-10-21 | Medience Co.,Ltd. | Method for preparation of nitrite ion-containing allium tuberosum fermentate and composition thereof |
| CN110973507A (en) * | 2020-01-09 | 2020-04-10 | 四川省雅士科技有限公司 | Pre-conditioned tender bamboo shoot roast chicken and preparation method thereof |
| CN111317105A (en) * | 2020-03-25 | 2020-06-23 | 吉林大学 | Preparation method of western-style smoked ham with low nitrite and N-nitrosamine |
| CN112806538A (en) * | 2021-01-18 | 2021-05-18 | 高竟伦 | Sausage with beef flavor and preparation method thereof |
| CN116138406A (en) * | 2023-03-27 | 2023-05-23 | 吉林大学 | Preparation method of black pig smoked and boiled sausage with lentinus edodes, dandelion and polished glutinous rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106213248A (en) | A kind of antioxidative sootiness sausage and processing method thereof | |
| CN103315325B (en) | Spiced beef and its preparation method | |
| CN102894385B (en) | Rabbit sausage with oyster mushroom and pigskin | |
| CN103622060B (en) | A kind of preparation method nourishing instant chicken | |
| CN103549484A (en) | Curing agent for curing meat product and method for curing preserved meat | |
| KR101006566B1 (en) | A health beef jerky of a soft flesh and the manufacturing method | |
| KR20180125233A (en) | Sauce composition for braised spicy chicken with vegetables having enhanced sensuality, safety and functionality, comprising the heat-treated garlic, heat-treated onion, apple and oriental herbs, and producing method thereof | |
| CN105124544A (en) | Tomato sauce for beefsteak | |
| CN106165841A (en) | A kind of bacon coloclysis and processing method thereof | |
| CN105831517A (en) | Processing method of health-caring peanut | |
| CN108902661A (en) | A kind of rattan green pepper taste seasoning bamboo shoot piece and preparation method thereof | |
| CN104886635A (en) | Preparation method of glossy ganoderma tomato sausages and products of glossy ganoderma tomato sausages | |
| CN106213217A (en) | A kind of vegetarian sausage and processing method thereof | |
| CN106136104A (en) | A kind of sootiness intestinal and processing method thereof | |
| CN111713646A (en) | Functional prefabricated conditioning pork pie and preparation method thereof | |
| CN105266063A (en) | Curried beef steak | |
| CN108902660A (en) | Crisp bamboo shoot of a kind of fresh green pepper fermentation and preparation method thereof | |
| CN105124614A (en) | Nutrition lunch canned meat and making method thereof | |
| CN106213250A (en) | A kind of breakfast sausage and processing method thereof | |
| CN106213249A (en) | A kind of breakfast sausage and processing method thereof | |
| CN106962562A (en) | A kind of instant health food tea rich in anthocyanidin and melanin | |
| CN112772891A (en) | Liquor-marinating food and preparation method and application thereof | |
| CN112931828A (en) | Instant ginseng chicken soup product and preparation method thereof | |
| CN112385836A (en) | Green food additive and preparation method thereof | |
| KR20120056357A (en) | method for traditional medcine sausage using deer meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |
|
| RJ01 | Rejection of invention patent application after publication |