CN106473019A - A kind of nut mutton fermented sausage and preparation method thereof - Google Patents
A kind of nut mutton fermented sausage and preparation method thereof Download PDFInfo
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- CN106473019A CN106473019A CN201610883279.1A CN201610883279A CN106473019A CN 106473019 A CN106473019 A CN 106473019A CN 201610883279 A CN201610883279 A CN 201610883279A CN 106473019 A CN106473019 A CN 106473019A
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- sheep
- resulting material
- nut
- sausage
- fermented sausage
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241001494479 Pecora Species 0.000 claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 235000020997 lean meat Nutrition 0.000 claims abstract description 9
- 241000191965 Staphylococcus carnosus Species 0.000 claims abstract description 8
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 7
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 7
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims abstract description 6
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 4
- 235000008434 ginseng Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 230000008901 benefit Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003595 mist Substances 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 241000283898 Ovis Species 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 241000208340 Araliaceae Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241001478240 Coccus Species 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 201000008827 tuberculosis Diseases 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 discloses a kind of nut mutton fermented sausage, it is prepared by the raw materials in：Sheep back leg lean meat 500 510, sheep tail show condition 50 55, Chinese cabbage 45, Lentinus Edodess 23, Semen Juglandis 40 42, Radix Rhodiolae 23, Fructus Alpiniae Oxyphyllae 12, Radix Ginseng 34, appropriate oligomeric isomaltose, bean cake 10 11, proteinase-10 .1 0.2, Sal 9 10, lactic acid bacteria 10 11, Staphylococcus carnosus 56.Sheep offensive smell is little by fermentation for the sausage of the present invention, color and luster is good, cholesterol level is low, chewiness is good, the oligomeric isomaltose adding improves dissolubility in LISS for the fribrillin, beneficial to the formation of gel, in addition, the present invention has multiple medicinal herb componentses, has functions that brain healthy.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of nut mutton fermented sausage and preparation method thereof.
Background technology
Carnis caprae seu ovis are always the more traditional excellent meat product of China, not only have high protein, low fat, low cholesterol
Feature, and there is good nourishing YIN and invigorating YANG medical value.In Chinese medicine, it is believed that Carnis caprae seu ovis are xeothermic, can
Strong body immunity, has functions that to help Yuanyang simultaneously, supplements essence and blood, the treatment deficiency of the lung, beneficial strain.It to treatment tuberculosis,
Asthma, anemia, QI and blood deficiency in puerperal etc. all have functions that certain.In recent years in terms of research sausage, general Carnis Sus domestica system
Product are more, because Carnis caprae seu ovis have the fishy smell of uniqueness, do not accepted by most people.Ferment sausage generally refers at meat rubbing
After reason, it is packaged in casing after minced meat and Sal etc. are mixed, by controlling the temperature and humidity of external environment, make microorganism
Fermentation, is finally made the meat productss having good preservation quality and having characteristic fermenting aroma.If using ferment-fermented
Mutton production mutton fermented sausage, can improve its smell of mutton, strengthen acceptable, be that the processing of Carnis caprae seu ovis provides new way.《Meat system
Savor the screening of leaven and the technical study of mutton fermented sausage》In one literary composition, author is with sheep back leg lean meat, sheep tail show condition, lactic acid
Bacterium, Staphylococcus carnosus have prepared a kind of little mutton fermented sausage of smell of mutton.
Content of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of nut mutton fermented sausage and its preparation
Method.
The present invention is achieved by the following technical solutions：
A kind of nut mutton fermented sausage, is prepared by the raw materials in：
Sheep back leg lean meat 500-510, sheep tail show condition 50-55, Chinese cabbage 4-5, Lentinus Edodess 2-3, Semen Juglandis 40-42, Radix Rhodiolae 2-3, benefit
Intelligence core 1-2, Radix Ginseng 3-4, appropriate oligomeric isomaltose, bean cake 10-11, proteinase-10 .1-0.2, Sal 9-10, lactic acid bacteria 10-
11st, Staphylococcus carnosus 5-6.
The preparation method of described nut mutton fermented sausage, comprises the following steps：
（1）The water of Radix Rhodiolae, Fructus Alpiniae Oxyphyllae, 5-6 times of people's participation is boiled by slow fire 40-50 minute, filter cleaner, gained filtrate is through spray
Powder is made in mist drying；
（2）Bean cake is carried out micronizing, plus 2-3 times of water, add protease, digest 3 hours at 55 DEG C；
（3）By sheep back leg lean meat stripping and slicing, add step（2）Resulting material, accesses lactic acid bacteria, Staphylococcus carnosus, sends into incubator
In, temperature be 32 DEG C, relative humidity be 90% under conditions of ferment 20-21 hour, then resulting material is taken out, with sheep tail
Show condition mixing is sent into cutmixer and is cut into and wastes shape；
（4）By Chinese cabbage, the making beating of Lentinus Edodess as many again water, filter cleaner, gained filtrate is mixed with Semen Juglandis mixes thoroughly, powder after drying
Broken；
（5）Step（1）、（3）、（4）Resulting material and leftover materials mixing and stirring, pour in casing, every 15cm away from
Ligature from fine rule, clean surface with saline, resulting material is suspended in calorstat, temperature be 40 DEG C, relative humidity be 67%
Under conditions of place 13-14 hour；
（6）By step（5）Resulting material sootiness 1 hour at 40 DEG C, then temperature be 12-14 DEG C, relative humidity be 70-
Ripe 45 days under conditions of 75%, obtain final product.
It is an advantage of the invention that：Sheep offensive smell is little by fermentation for the sausage of the present invention, and color and luster is good, and cholesterol level is low, chews
Property good, and the fribrillin in the sheep back leg lean meat of the present invention with add oligomeric isomaltose occur glycosylation,
Introduce great amount of hydroxy group, improve dissolubility in LISS for the fribrillin, beneficial to the formation of gel, because
And the addition of Sal can be reduced, more healthy, oligomeric isomaltose has difficult fermentable simultaneously, will not be by lactic acid bacteria, meat Portugal
Grape coccus utilizes, and can play its characteristic, suppresses mycete, extends the shelf-life of sausage, and bean cake, through protease hydrolyzed, generates big
Bean polypeptide, can promote growth and the breeding of microorganism, improve metabolic activity and the acid production rate of lactic acid bacteria, bean cake is through sending out simultaneously
Ferment improves soluble dietary fibre content, can improve water-retaining property and the hardness of sausage gel, increase the solidity of product so as to
There is good section, additionally, the present invention has multiple medicinal herb componentses, there is brain healthy.
Specific embodiment
A kind of nut mutton fermented sausage, by following weight portion（Kilogram）Raw material make：
Sheep back leg lean meat 500, sheep tail show condition 50, Chinese cabbage 4, Lentinus Edodess 2, Semen Juglandis 40, Radix Rhodiolae 2, Fructus Alpiniae Oxyphyllae 1, Radix Ginseng 3, oligomeric
Appropriate dextrinose, bean cake 10, proteinase-10 .1, Sal 9, lactic acid bacteria 10, Staphylococcus carnosus 5.
The preparation method of described nut mutton fermented sausage, comprises the following steps：
（1）The water of Radix Rhodiolae, Fructus Alpiniae Oxyphyllae, 5 times of people's participation is boiled by slow fire 40 minutes, filter cleaner, gained filtrate is through spray dried
Dry make powder；
（2）Bean cake is carried out micronizing, plus 2 times of water, add protease, digest 3 hours at 55 DEG C；
（3）By sheep back leg lean meat stripping and slicing, add step（2）Resulting material, accesses lactic acid bacteria, Staphylococcus carnosus, sends into incubator
In, temperature be 32 DEG C, relative humidity be 90% under conditions of ferment 20 hours, then resulting material is taken out, with sheep tail show condition
Mixing is sent into cutmixer and is cut into and wastes shape；
（4）By Chinese cabbage, the making beating of Lentinus Edodess as many again water, filter cleaner, gained filtrate is mixed with Semen Juglandis mixes thoroughly, powder after drying
Broken；
（5）Step（1）、（3）、（4）Resulting material and leftover materials mixing and stirring, pour in casing, every 15cm away from
Ligature from fine rule, clean surface with saline, resulting material is suspended in calorstat, temperature be 40 DEG C, relative humidity be 67%
Under conditions of place 13 hours；
（6）By step（5）Resulting material sootiness 1 hour at 40 DEG C, then temperature be 12 DEG C, relative humidity be 70% bar
Ripe 45 days under part, obtain final product.
Claims (2)
1. a kind of nut mutton fermented sausage is it is characterised in that be prepared by the raw materials in：
Sheep back leg lean meat 500-510, sheep tail show condition 50-55, Chinese cabbage 4-5, Lentinus Edodess 2-3, Semen Juglandis 40-42, Radix Rhodiolae 2-3, benefit
Intelligence core 1-2, Radix Ginseng 3-4, appropriate oligomeric isomaltose, bean cake 10-11, proteinase-10 .1-0.2, Sal 9-10, lactic acid bacteria 10-
11st, Staphylococcus carnosus 5-6.
2. the preparation method of nut mutton fermented sausage according to claim 1 is it is characterised in that comprise the following steps：
（1）The water of Radix Rhodiolae, Fructus Alpiniae Oxyphyllae, 5-6 times of people's participation is boiled by slow fire 40-50 minute, filter cleaner, gained filtrate is through spray
Powder is made in mist drying；
（2）Bean cake is carried out micronizing, plus 2-3 times of water, add protease, digest 3 hours at 55 DEG C；
（3）By sheep back leg lean meat stripping and slicing, add step（2）Resulting material, accesses lactic acid bacteria, Staphylococcus carnosus, sends into incubator
In, temperature be 32 DEG C, relative humidity be 90% under conditions of ferment 20-21 hour, then resulting material is taken out, with sheep tail
Show condition mixing is sent into cutmixer and is cut into and wastes shape；
（4）By Chinese cabbage, the making beating of Lentinus Edodess as many again water, filter cleaner, gained filtrate is mixed with Semen Juglandis mixes thoroughly, powder after drying
Broken；
（5）Step（1）、（3）、（4）Resulting material and leftover materials mixing and stirring, pour in casing, every 15cm away from
Ligature from fine rule, clean surface with saline, resulting material is suspended in calorstat, temperature be 40 DEG C, relative humidity be 67%
Under conditions of place 13-14 hour；
（6）By step（5）Resulting material sootiness 1 hour at 40 DEG C, then temperature be 12-14 DEG C, relative humidity be 70-
Ripe 45 days under conditions of 75%, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610883279.1A CN106473019A (en) | 2016-10-10 | 2016-10-10 | A kind of nut mutton fermented sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610883279.1A CN106473019A (en) | 2016-10-10 | 2016-10-10 | A kind of nut mutton fermented sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106473019A true CN106473019A (en) | 2017-03-08 |
Family
ID=58269506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610883279.1A Withdrawn CN106473019A (en) | 2016-10-10 | 2016-10-10 | A kind of nut mutton fermented sausage and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106473019A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113115912A (en) * | 2021-05-27 | 2021-07-16 | 吉林大学 | Fermented ginseng sausage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330232A (en) * | 2013-05-30 | 2013-10-02 | 马鞍山雨润百瑞食品有限公司 | Wild vegetable-chicken liver flavored mini salami and preparation method thereof |
| CN104939128A (en) * | 2015-07-15 | 2015-09-30 | 余华典 | Detoxify sausage and making method thereof |
-
2016
- 2016-10-10 CN CN201610883279.1A patent/CN106473019A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330232A (en) * | 2013-05-30 | 2013-10-02 | 马鞍山雨润百瑞食品有限公司 | Wild vegetable-chicken liver flavored mini salami and preparation method thereof |
| CN104939128A (en) * | 2015-07-15 | 2015-09-30 | 余华典 | Detoxify sausage and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113115912A (en) * | 2021-05-27 | 2021-07-16 | 吉林大学 | Fermented ginseng sausage and preparation method thereof |
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| 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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170308 |
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| WW01 | Invention patent application withdrawn after publication |