CN107788375A - A kind of Rosa roxburghii polished glutinous rice sausage and preparation method - Google Patents
A kind of Rosa roxburghii polished glutinous rice sausage and preparation method Download PDFInfo
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- CN107788375A CN107788375A CN201711063158.3A CN201711063158A CN107788375A CN 107788375 A CN107788375 A CN 107788375A CN 201711063158 A CN201711063158 A CN 201711063158A CN 107788375 A CN107788375 A CN 107788375A
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- glutinous rice
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- rosa roxburghii
- ginkgo
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- 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
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses a kind of Rosa roxburghii polished glutinous rice sausage and preparation method, it is characterised in that is made up of following parts by weight of component:Glutinous rice 100~150, Semen Coicis 30~40, Rosa roxburghi Juice 45~55, ginkgo 5~8, white granulated sugar 3~5, chickens' extract 2~3, stabilizer 6~8, nutmeg 6~10, salt 1~3.The Rosa roxburghii polished glutinous rice sausage that the present invention makes has that outward appearance is full, and mouthfeel is soft glutinous, and taste is sour-sweet, has both met pursuit of the modern to nutrition dietary, adapts to modern fast pace life demand, wide market again.
Description
Technical field
The present invention relates to a kind of intestines and preparation method, specifically a kind of Rosa roxburghii polished glutinous rice sausage and preparation method.
Background technology
Rosa roxburghii is the category perennial machaka of the rose family, and its ripening fruits has strong fragranced, and flavor is salubrious, sour-sweet
Vitamin c (vc), citrin (rutin) and institute of superoxide dismutase (abbreviation SOD) the Xiong Guan worlds tasty, contain in fruit
There is fruit, the title for there are three chloroazotic acid fruits, have the function that to prevent angiocardiopathy, remove free radical, anti-aging.Rosa roxburghii is through squeezing
A large amount of Rosa roxburghii pomaces can be remained after taking juice, Rosa roxburghii pomace would generally be simply discarded.Rosa roxburghii pomace after squeezing the juice is still containing higher
Nutritive value, flavones about 200mg/100g, VC about 750mg/100g, SOD about 250U/g, wherein some nutrition contents are even
Higher than the fresh fruit of other species.
The content of the invention
The purpose of the present invention is that the preparation method of polished glutinous rice sausage is prepared for Rosa roxburghii slag, and the comprehensive utilization for Rosa roxburghii slag provides one
Kind new way, overcome the dry hair application technology of existing Rosa roxburghii slag and cure weary, the low utilization of resources defect, expand to greatest extent
Rosa roxburghii product.The Rosa roxburghii polished glutinous rice sausage that the present invention makes has that outward appearance is full, and mouthfeel is soft glutinous, and taste is sour-sweet, both meets modern
Pursuit to nutrition dietary, modern fast pace life demand, wide market are adapted to again.
To achieve the above object, the technical solution adopted by the present invention is:Glutinous rice 100~150, Semen Coicis 30~40, Rosa roxburghi Juice
45~55, ginkgo 5~8, white granulated sugar 3~5, chickens' extract 2~3, stabilizer 6~8, nutmeg 6~10, salt 1~3.
Present invention also offers a kind of preparation method of above-mentioned Rosa roxburghii polished glutinous rice sausage, comprise the following steps:
(1) prepared by Blackthorn pear fruit-juice:Rosa roxburghii pomace and pure water are pressed 1：After 3.5 ratios are mixed and heated to 60~65 DEG C, throw respectively
Enter 3~5% pectases and 6~10% cellulase of mixture weight, stirred in cooling, the time is 2~5 hours, must be pierced
Pear juice；
(2) preparation of ginkgo pulp：With 55 DEG C of water according to 1 after fresh ginkgo nut is shelled：After the mixing of 5 ratios, soak 2 hours,
It is put into after striping and adds the water of 10 times of quality of ginkgo nut to be heated to 98 DEG C in rustless steel container, the time is 2 hours, and it is standby to obtain ginkgo pulp
With;
(3) batch mixing：By ginkgo pulp obtained by Blackthorn pear fruit-juice obtained by step (1), step (2), glutinous rice, Semen Coicis, white granulated sugar, chickens' extract,
Stabilizer, nutmeg and salt are put into mixer by chatted formula rate and stirred, and the time be 20~30min, rotating speed for 300~
350r/s, the fillings after stirring is put into freezer and refrigerated, the time is 5-7 hours, and temperature is 0~4 DEG C;
(4) bowel lavage:Fillings obtained by step (3) poured into vacuum sausage filler is filling, and length is 5~5.5cm tyings;
(5) cure, sterilize:Rice intestines obtained by step (4) are subjected to curing sterilizing using high temperature and high pressure method, temperature control 115~
125 DEG C, the time is 30~40min, and pressure is 0.2~0.3MPa;
(6) dry, pack：Rice intestines obtained by step (5) are put into drying box, temperature is 16~18 DEG C, and humidity is 17~19%,
Time is after 24~30 hours, and finished product can be obtained by loading in food pack.
The preparation method of the glutinous rice is：By glutinous rice and water according to 1：After the mixing of 0.8 ratio, 24 hours are stood, is being added
The water of mixture quality 50%, heating are boiled, time 30min.
The preparation method of the Semen Coicis is：By Semen Coicis and water according to 1：After the mixing of 0.8 ratio, 24 hours are stood, is being added
The water of mixture quality 50%, heating are boiled, time 30min.
The stabilizer is that carragheen presses 4 with konjac glucomannan：1 ratio mixes.
Embodiment
In conjunction with specific embodiment, the invention will be further described.
Embodiment
(1) prepared by Blackthorn pear fruit-juice:Rosa roxburghii pomace and pure water are pressed 1：After 3.5 ratios are mixed and heated to 65 DEG C, input is mixed respectively
3% pectase and 8% cellulase of polymer weight, stirred in cooling, the time is 3 hours, obtains Blackthorn pear fruit-juice；
(2) preparation of ginkgo pulp：With 55 DEG C of water according to 1 after fresh ginkgo nut is shelled：After the mixing of 5 ratios, soak 2 hours,
It is put into after striping and adds the water of 10 times of quality of ginkgo nut to be heated to 98 DEG C in rustless steel container, the time is 2 hours, and it is standby to obtain ginkgo pulp
With;
(3) batch mixing：By 5kg Blackthorn pear fruit-juices, 0.5kg ginkgoes pulp, 12kg glutinous rice, 3kg Semen Coicis, 0.3kg white granulated sugars, 0.2kg chickens
Stirred in essence, 0.5kg stabilizers, 0.6kg nutmegs and 0.1kg salt input mixer, time 30min, rotating speed 300r/s,
Fillings after stirring is put into freezer and refrigerated, the time is 7 hours, and temperature is 1 DEG C;
(4) bowel lavage:Gained fillings poured into vacuum sausage filler is filling, and length is 5cm tyings;
(5) cure, sterilize:Gained rice intestines are subjected to curing sterilizing using high temperature and high pressure method, temperature control is in 121 DEG C, time
34min, pressure 0.2MPa;
(6) dry, pack：Rice intestines obtained by step (5) are put into drying box, temperature is 18 DEG C, humidity 18%, the time 28
After hour, finished product can be obtained by loading in food pack.
Claims (5)
1. a kind of Rosa roxburghii polished glutinous rice sausage, it is characterised in that be made up of following parts by weight of component:Glutinous rice 100~150, Semen Coicis 30~40,
Rosa roxburghi Juice 45~55, ginkgo 5~8, white granulated sugar 3~5, chickens' extract 2~3, stabilizer 6~8, nutmeg 6~10, salt 1~3.
2. a kind of preparation method of Rosa roxburghii polished glutinous rice sausage, it is characterised in that comprise the following steps:
(a) prepared by Blackthorn pear fruit-juice:Rosa roxburghii pomace and pure water are pressed 1：After 3.5 ratios are mixed and heated to 60~65 DEG C, throw respectively
Enter 3~5% pectases and 6~10% cellulase of mixture weight, stirred in cooling, the time is 2~5 hours, must be pierced
Pear juice；
(b) preparation of ginkgo pulp：With 55 DEG C of water according to 1 after fresh ginkgo nut is shelled：After the mixing of 5 ratios, immersion 1~2 is small
When, it is put into after striping in rustless steel container plus the water of 10 times of quality of ginkgo nut is heated to 96~98 DEG C, the time is 1~2 hour, is obtained
Ginkgo pulp is standby;
(c) batch mixing：By ginkgo pulp obtained by Blackthorn pear fruit-juice obtained by step (a), step (b), glutinous rice, Semen Coicis, white granulated sugar, chickens' extract,
Stabilizer, nutmeg and salt are chatted in formula rate input mixer by claim 1 and stirred, and the time is 20~30min, rotating speed
For 300~350r/s, the fillings after stirring is put into freezer and refrigerated, the time is 5-7 hours, and temperature is 0~4 DEG C;
(d) bowel lavage:Fillings obtained by step (c) poured into vacuum sausage filler is filling, and length is 5~5.5cm tyings;
(e) cure, sterilize:Rice intestines obtained by step (d) are subjected to curing sterilizing using high temperature and high pressure method, temperature control 115~
125 DEG C, the time is 30~40min, and pressure is 0.2~0.3MPa;
(f) dry, pack：Rice intestines obtained by step (e) are put into drying box, temperature is 16~18 DEG C, and humidity is 17~19%,
Time is after 24~30 hours, and finished product can be obtained by loading in food pack.
3. the preparation method of glutinous rice is according to claim 1：By glutinous rice and water according to 1：After the mixing of 0.8 ratio, 24 are stood
Hour, the water of mixture quality 50% is being added, heating is boiled, time 30min.
4. the preparation method of Semen Coicis is according to claim 1：By Semen Coicis and water according to 1：After the mixing of 0.8 ratio, 24 are stood
Hour, the water of mixture quality 50% is being added, heating is boiled, time 30min.
5. stabilizer is that carragheen presses 4 with konjac glucomannan according to claim 1：1 ratio mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711063158.3A CN107788375A (en) | 2017-11-02 | 2017-11-02 | A kind of Rosa roxburghii polished glutinous rice sausage and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711063158.3A CN107788375A (en) | 2017-11-02 | 2017-11-02 | A kind of Rosa roxburghii polished glutinous rice sausage and preparation method |
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| Publication Number | Publication Date |
|---|---|
| CN107788375A true CN107788375A (en) | 2018-03-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711063158.3A Withdrawn CN107788375A (en) | 2017-11-02 | 2017-11-02 | A kind of Rosa roxburghii polished glutinous rice sausage and preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229463A (en) * | 2021-04-30 | 2021-08-10 | 贵州丰瑞嘉创农业科技发展有限公司 | Health-preserving roxburgh rose and chicken food and preparation method thereof |
-
2017
- 2017-11-02 CN CN201711063158.3A patent/CN107788375A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229463A (en) * | 2021-04-30 | 2021-08-10 | 贵州丰瑞嘉创农业科技发展有限公司 | Health-preserving roxburgh rose and chicken food and preparation method thereof |
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Application publication date: 20180313 |