CN107095188A - A kind of yam sausage and preparation method thereof - Google Patents
A kind of yam sausage and preparation method thereof Download PDFInfo
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- CN107095188A CN107095188A CN201710349575.8A CN201710349575A CN107095188A CN 107095188 A CN107095188 A CN 107095188A CN 201710349575 A CN201710349575 A CN 201710349575A CN 107095188 A CN107095188 A CN 107095188A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 15
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 15
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 15
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 15
- 235000015277 pork Nutrition 0.000 claims abstract description 15
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 12
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 8
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000020232 peanut Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 7
- 238000004040 coloring Methods 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 7
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims abstract description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 6
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 6
- 235000020097 white wine Nutrition 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 claims 1
- 235000010378 sodium ascorbate Nutrition 0.000 claims 1
- 229960005055 sodium ascorbate Drugs 0.000 claims 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 244000241872 Lycium chinense Species 0.000 description 3
- 235000015468 Lycium chinense Nutrition 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing technology field, more particularly to a kind of yam sausage and preparation method thereof.Including 100 parts of pork, 1.5 parts of matrimony vine, 2.5 parts of white wine, 3 parts of soy sauce, 4 parts of starch, 4 parts of soybean protein, 0.05 part of sodium tripolyphosphate, 1.5 parts of salt, 6 parts of frozen water, 0.1 part of monosodium glutamate, 0.01 part of natrium nitrosum, 0.1 part of sodium isoascorbate, 0.01 part of Hongqu powder (red colouring agent), 35 parts of Chinese yam, broken 6 parts of peanut.Solve that sausage nutrition of the prior art is not balanced enough, salt content is high and technical problem of production cycle length.Nutrition is more balanced, and salt content is lower, and mouthfeel is more preferable.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of yam sausage and preparation method thereof.
Background technology
Sausage is a very ancient food production and carnivorous Techniques of preserving, refers to the meat of animal rubbing into pureed, then
Pour into the elongated cylinder tubular-shaped food that casing is made.Chinese bowel lavage sausage is not added with starch, can store for a long time, is eaten after shortening, wind
Delicious, mellow strong, aftertaste is long, chews more fragrant and more fragrant, outclass the sausage food of other countries, is chinese tradition Speciality Foods
One of, enjoy great prestige at home and abroad.The type of sausage also has a lot, is broadly divided into river taste sausage and Guangdong flavor sausage.Main difference
Place is that Guangdong flavor is sweet tea, and river taste is peppery.
The fruit of Chinese wolfberry is the ripening fruits of matrimony vine, is one of food of integration of drinking and medicinal herbs, can nourishing liver and kidney, benefiting shrewd head.
Chinese yam rich in abundant protein, vitamin and several amino acids and mineral matter, can tonifying spleen lung kidney gas, and energy
The moon of spleen and lung kidney is nourished, is the treasure of reinforcing both QI and YIN.
Sausage of the prior art is too high because of fat, salt and content of sodium nitrite, and nutritive value is simultaneously unbalanced, and its
Production cycle is longer.
The content of the invention
The invention provides a kind of yam sausage and preparation method thereof, sausage nutrition of the prior art is solved not equal enough
The technical problem of weighing apparatus, salt content height and production cycle length.
A kind of yam sausage, including 100 parts of pork, 1.5 parts of matrimony vine, 2.5 parts of white wine, 3 parts of soy sauce, 4 parts of starch, soybean egg
White 4 parts, 0.05 part of sodium tripolyphosphate, 1.5 parts of salt, 6 parts of frozen water, 0.1 part of monosodium glutamate, 0.01 part of natrium nitrosum, arabo-ascorbic acid
0.1 part of sodium, 0.01 part of Hongqu powder (red colouring agent), 35 parts of Chinese yam, broken 6 parts of peanut.
Further above-mentioned pork is streaky pork.
A kind of method for preparing above-mentioned yam sausage comprises the following steps：(1) auxiliary material configuration is then and white by matrimony vine milling
Wine, soy sauce, starch, soybean protein, sodium tripolyphosphate, salt, frozen water, monosodium glutamate, natrium nitrosum, sodium isoascorbate, Hongqu powder (red colouring agent),
The broken progress of peanut is mixed to get mixed accessories, and making Chinese yam mud after then Chinese yam is cooked is put into mixed accessories；(2) then will
Pork is removed the peel, and chopping is mixed with mixed accessories, is then placed on vacuum tumbler, at vacuum pressure 86.0kPa, 4 DEG C of temperature
Pickle 5h；(3) casing is cleaned and the above-mentioned meat stuffing handled through tumbler is poured into by casing by vacuum sausage filler, then pass through bundle
Line machine carries out binding, and it is 10cm-15cm often to save length；(4) sausage filled is hung over into 48 DEG C of temperature in barn, toasts 36h；
(5) finished product is stored.
Beneficial effect, the yam sausage that the present invention is provided makes sausage nutrition more balanced by adding Chinese yam and matrimony vine,
Salt content is lower, and mouthfeel is more preferable.By being pickled in vacuum and certain pressure with a temperature of, bactericidal effect can be played, and
And the more fresh and tender various auxiliary material flavouring for also making sausage of meat reach uniformly penetrating in the short period of time, salinity reaches
4.8%, meet edible demand.Significantly shorten sausage manufacturing cycle.
Brief description of the drawings
In order to illustrate more clearly of technical scheme, embodiment will be described below needed for accompanying drawing make simple
Introduce, it should be apparent that, drawings in the following description are only some embodiments of the present invention, to those of ordinary skill in the art
For, on the premise of not paying creative work, other accompanying drawings can also be obtained according to these accompanying drawings, these accompanying drawings institute is straight
Protection scope of the present invention should also be belonged to by connecing obtained technical scheme.
Fig. 1 is present invention saliferous amount change figure in meat material under different vacuum pressures.
Fig. 2 is the present invention impact effect figure of different salting periods to meat material salt content under identical vacuum pressure.
Embodiment
In order to facilitate the understanding of the purposes, features and advantages of the present invention, specific reality below to the present invention
The mode of applying elaborates.Many details are elaborated in the following description to fully understand the present invention.But this
Invention can be implemented with being much different from other manner described here, and those skilled in the art can be without prejudice to the present invention
Similar improvement is done in the case of intension, therefore the present invention is not limited by following public embodiment.
The yam sausage of the present invention of embodiment 1, then it includes pork 100kg from first-class by taking 100kg porks as an example
Streaky pork, the girth of a garment takes into account, and is unlikely to overfertilization, is also unlikely to not fragrant enough.Comprise additionally in matrimony vine 1.5kg, white wine 2.5kg, soy sauce
3kg, starch 4kg, soybean protein 4kg, sodium tripolyphosphate 0.05kg, salt 1.5kg, frozen water 6kg, monosodium glutamate 0.1kg, natrium nitrosum
0.01kg, sodium isoascorbate 0.1kg, Hongqu powder (red colouring agent) 0.01kg, Chinese yam 35kg, the broken 6kg of peanut.By adding Chinese yam and matrimony vine
Make that sausage nutrition is more balanced, salt content is lower, and mouthfeel is more preferable.It is more fragrant that the broken addition of peanut can make sausage taste, different anti-
The addition of bad hematic acid sodium can prevent the fat rancidity in sausage from aoxidizing, and sodium isoascorbate is harmless and consumption
It is small.
Embodiment 2 prepares the yam sausage of 100kg porks, and auxiliary material is configured first, will weigh 1.5kg matrimony vines milling and then and
White wine 2.5kg, soy sauce 3kg, starch 4kg, soybean protein 4kg, sodium tripolyphosphate 0.05kg, salt 1.5kg, frozen water are weighed again
6kg, monosodium glutamate 0.1kg, natrium nitrosum 0.01kg, sodium isoascorbate 0.1kg, Hongqu powder (red colouring agent) 0.01kg, Chinese yam 35kg, peanut are broken
6kg, next carries out these auxiliary materials to be mixed to get mixed accessories, after Chinese yam 35kg is then weighed again and Chinese yam is cooked
Peeling, which is made Chinese yam mud and is put into mixed accessories, to be mixed；Then 100kg streaky porks are weighed to remove the peel pork, shreds or uses
Meat grinder is blended to be mixed with mixed accessories, is then placed on vacuum tumbler, at vacuum pressure 86.0kPa, 4 DEG C of temperature
Pickle 5h；Next casing is cleaned after taking-up the above-mentioned meat stuffing handled through tumbler is poured into by casing by vacuum sausage filler,
Then binding is carried out by binding machine, it is 10cm-15cm often to save length；Next the sausage filled is hung over into temperature 48 in barn
DEG C, toast 36h；Progress vacuumizes finished product storage.
Fig. 1 and Fig. 2 is the experimental data of the present invention, and the liter with vacuum pressure is can see by Fig. 1 experimental result
Salt content in height, cured meat is in obvious ascendant trend, and when pressure reaches 80.0kPa, salt content has reached 1.45%, and
Fig. 2's test result indicates that salt content is in rising trend in 2-6h, and when reaching the situation of being decreased obviously that occurred in that after 6h, may
Salt content in 6 as a child meat tissue occurs in that saturation, so that the infiltration adverse current of salting liquid is caused, so that the salt in meat tissue
Content is reduced.Therefore experiment shows, 5h is pickled at vacuum pressure 86.0kPa, 4 DEG C of temperature and can be very good to meet sausage meat true
Production under empty, the time is shorter and salt and auxiliary material infiltration are thorough, in the case where ensureing sausage meat, shortens the production cycle.
Claims (3)
1. a kind of yam sausage, it is characterised in that：Including 100 parts of pork, 1.5 parts of matrimony vine, 2.5 parts of white wine, 3 parts of soy sauce, starch 4
It is part, 4 parts of soybean protein, 0.05 part of sodium tripolyphosphate, 1.5 parts of salt, 6 parts of frozen water, 0.1 part of monosodium glutamate, 0.01 part of natrium nitrosum, different
0.1 part of sodium ascorbate, 0.01 part of Hongqu powder (red colouring agent), 35 parts of Chinese yam, broken 6 parts of peanut.
2. yam sausage according to claim 1, it is characterised in that：The pork is streaky pork.
3. a kind of method for preparing yam sausage described in claim 1 or 2, it is characterised in that：Comprise the following steps：(1) auxiliary material
Configuration, by matrimony vine milling and then and white wine, soy sauce, starch, soybean protein, sodium tripolyphosphate, salt, frozen water, monosodium glutamate, nitrous acid
The broken progress of sodium, sodium isoascorbate, Hongqu powder (red colouring agent), peanut is mixed to get mixed accessories, and Chinese yam mud is made after then Chinese yam is cooked
It is put into mixed accessories；(2) and then by pork remove the peel, chopping is mixed with mixed accessories, is then placed on vacuum tumbler, true
5h is pickled at pneumatics power 86.0kPa, 4 DEG C of temperature；(3) casing is cleaned and handled by vacuum sausage filler by above-mentioned through tumbler
Meat stuffing pours into casing, then carries out binding by binding machine, and it is 10cm-15cm often to save length；(4) sausage filled is hung over roasting
48 DEG C of temperature in room, toast 36h；(5) finished product is stored.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710349575.8A CN107095188A (en) | 2017-05-17 | 2017-05-17 | A kind of yam sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710349575.8A CN107095188A (en) | 2017-05-17 | 2017-05-17 | A kind of yam sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107095188A true CN107095188A (en) | 2017-08-29 |
Family
ID=59669566
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|---|---|---|---|
| CN201710349575.8A Pending CN107095188A (en) | 2017-05-17 | 2017-05-17 | A kind of yam sausage and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN107095188A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758915A (en) * | 2020-06-30 | 2020-10-13 | 湖南中医药大学 | Fermented sausage and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616485A (en) * | 2016-12-30 | 2017-05-10 | 烟台喜旺肉类食品有限公司 | Health care sausage and preparation method thereof |
-
2017
- 2017-05-17 CN CN201710349575.8A patent/CN107095188A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616485A (en) * | 2016-12-30 | 2017-05-10 | 烟台喜旺肉类食品有限公司 | Health care sausage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758915A (en) * | 2020-06-30 | 2020-10-13 | 湖南中医药大学 | Fermented sausage and preparation method thereof |
| CN111758915B (en) * | 2020-06-30 | 2023-04-07 | 湖南中医药大学 | Fermented sausage and preparation method thereof |
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Application publication date: 20170829 |