CN108065254A - A kind of cicada fungus edible fungi ham sausage and preparation method thereof - Google Patents
A kind of cicada fungus edible fungi ham sausage and preparation method thereof Download PDFInfo
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- CN108065254A CN108065254A CN201611023779.4A CN201611023779A CN108065254A CN 108065254 A CN108065254 A CN 108065254A CN 201611023779 A CN201611023779 A CN 201611023779A CN 108065254 A CN108065254 A CN 108065254A
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- cicada fungus
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- 241000233866 Fungi Species 0.000 title claims abstract description 72
- 241000931705 Cicada Species 0.000 title claims abstract description 61
- 235000013580 sausages Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 235000013372 meat Nutrition 0.000 claims abstract description 44
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 38
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 10
- 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
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
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- 235000010352 sodium erythorbate Nutrition 0.000 claims description 24
- TVHALOSDPLTTSR-UHFFFAOYSA-H hexasodium;[oxido-[oxido(phosphonatooxy)phosphoryl]oxyphosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O TVHALOSDPLTTSR-UHFFFAOYSA-H 0.000 claims description 23
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- 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 5
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- 238000003756 stirring Methods 0.000 claims description 3
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- 244000025254 Cannabis sativa Species 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000001014 amino acid Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 4
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- 241001625026 Cordyceps cicadae Species 0.000 description 3
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 2
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- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 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 description 1
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- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 229910000831 Steel Inorganic materials 0.000 description 1
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- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
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- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 description 1
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 description 1
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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 present invention relates to a kind of cicada fungus edible fungi ham sausages and preparation method thereof, and the ham sausage mainly includes：Meat, cicada fungus, edible mushroom, which substitutes monosodium glutamate and sodium nitrite using aminoacid ingredient of the cicada fungus with edible mushroom in itself, and by distinctive preparation method, delicious in taste, nutritive value is high.
Description
Technical field
The present invention relates to a kind of cicada fungus edible fungi ham sausages and preparation method thereof, belong to field of food.
Background technology
Cicada fungus is a kind of entomogenous fungi of the plurality of active ingredients close to cordyceps sinensis, is to have higher edible medicinal value,
It contains the various bioactivators such as cordycepic acid (mannitol), cordycepin, Cordyceps sinensis polysaccharide and SOD.Cordycepic acid (mannitol) can
To significantly reduce cranium pressure, promote body metabolism, cerebral hemorrhage and cerebral thrombosis disease can be made to be eased.Cordyceps sinensis therein is more
Sugar is a kind of highly branched galactomannans, it can promote lymphocyte transformation, improves the immune function of body, enhances people
Body immunity ability.SOD (superoxide dismutase) can eliminate superoxide radical in body, play an important role of anti-aging.
For oyster mushroom containing abundant nutriment, every hectogram contains 20~23 grams of protein, and aminoacid ingredient A wide selection of colours and designs, and
Content is higher, content of mineral substances very abundant, has good flavor.The traditional Chinese medical science thinks that oyster mushroom is warm-natured, sweet in flavor.It is dissipated with wind dispelling
The effect of cold, relaxing tendons and activating collaterals.For controlling lumbocrural pain, the illnesss such as numb in every limb, grain is obstructed.Proteoglycan body pair in oyster mushroom
Cancer cell has very strong inhibitory action, can enhance body's immunity.
Ham sausage is a kind of deep meat product welcome by consumers in general, it is using livestock meat as primary raw material, is aided with
Filler (starch, plant protein powder etc.) then adds flavouring, spice, quality improver, color stabilizer, water-retaining agent, anti-
The substances such as rotten agent, using pickle, cut mix, the processing technologys such as thermophilic digestion are made, its feature be meat it is fine and smooth, it is fresh and tender it is tasty and refreshing,
Easy to carry, simply eaten, long shelf-life.
Presently commercially available ham sausage raw material is aided with various fresh adding flavoring agents, monosodium glutamate, nitrous acid substantially based on single meat
Sodium, it is both nonnutritive or unhealthy.
The content of the invention
It is existing in the prior art to solve the problems, such as, it is an object of the invention to provide a kind of cicada fungus edible fungi ham sausage and its
Preparation method, it is intended to substitute monosodium glutamate and sodium nitrite using the aminoacid ingredient of cicada fungus and edible mushroom in itself, and pass through distinctive
Preparation method promotes the taste and nutritive value of ham sausage, is allowed to have both the nutriment of cicada fungus and edible mushroom, and with certain
Health-care efficacy.
The purpose of the present invention is what is be achieved through the following technical solutions：
A kind of cicada fungus edible fungi ham sausage, the ham sausage mainly include the supplementary material of following weight ratio：Meat 47%-
63%th, cicada fungus 0.3%-1.5%, edible mushroom 3%-5%, starch 25%-35%, vegetable protein 1%-5%, egg white 1%-5%,
Surplus routine auxiliary and condiment；Wherein, monosodium glutamate and sodium nitrite are not included in the auxiliary and condiment.
Preferably, the ham sausage is made of the supplementary material of following weight ratio：Meat 47%-63%, cicada fungus 0.3%-
1.5%th, edible mushroom 3%-5%, starch 25%-35%, vegetable protein 1%-5%, egg white 1%-5%, edible oil 1%-4%,
White sugar 1%-4%, salt 1%-4%, Quadrafos 0.1%-0.3%, spice 0.2%-1.2%, sodium isoascorbate
0.01%-0.03%, carragheen 0.2%-0.5%.
Preferably, the ham sausage is made of the supplementary material of following weight ratio：Meat 50%-60%, cicada fungus 0.3%-
1%th, edible mushroom 3%-4%, starch 25%-30%, vegetable protein 2%-4%, egg white 2%-4%, edible oil 2%-3%, white
Sugared 2%-3%, salt 2%-3%, Quadrafos 0.1%-0.2%, spice 0.5%-1%, sodium isoascorbate 0.01%-
0.03%th, carragheen 0.3%-0.4%.
It is further preferred that the ham sausage is made of the supplementary material of following weight ratio：Meat 57%, cicada fungus 0.5%, food
With bacterium 3%, starch 27%, vegetable protein 2%, egg white 3%, edible oil 2%, white sugar 2%, salt 2%, Quadrafos 0.1%,
Spice 0.8%, sodium isoascorbate 0.02%, carragheen 0.3%.
Preferably, the meat includes birds meat, meat, fish meat, birds meat etc.；Further preferred pork, beef,
Any one or a few in mutton, chicken；
The edible mushroom is selected from least one of oyster mushroom, mushroom, straw mushroom, White mushroom, Pleurotus eryngii, Pleurotus nebrodensis, coprinus comatus
It is or several；It is further preferred that the edible mushroom is oyster mushroom；
The vegetable protein is preferably soybean protein；
Vegetable oil and animal oil, such as peanut oil, soya-bean oil, lard may be selected in the edible oil；
The cicada fungus is cicada fungus fructification or cicada fungus fruiting body extract；Wherein described cicada fungus fruiting body extract includes it
Water extract or alcohol extract, extracting method are conventional Ultrasound extraction, soak extraction, decoct extraction etc..
The present invention further provides the preparation methods of the cicada fungus edible fungi ham sausage, and described method includes following steps：
Step a, the pretreatment of raw material：Cicada fungus is crushed；Edible mushroom is extracted with water, and extracting solution is concentrated into 0.8-1.2g/ml；
Meat is rubbed；It is spare；
Step b is pickled：The pretreated meats of step a are added in into edible fungi concentrated solution and white granulated sugar, salt, poly- phosphorus
Hydrochlorate, spice, sodium isoascorbate stir, and pickle；
Step c, mixing：The meat pickled is added in into edible oil, egg white, carragheen mixing, adds step a pretreatments
Cicada fungus powder, starch, vegetable protein continue mixing；
Step d, bowel lavage ligature, sterilizing.
Preferably, step a is broken by cicada fungus progress low-temperature submicron powder, crushes mesh number and reaches more than 800 mesh；
Preferably, the concentration of step a edible fungi concentrated solutions is 1g/ml；
Preferably, the diameter ＜ 20mm of meat grinder double-edged fine-toothed comb used in step a Minced Steak control meat temperature during Minced Steak less than 8 DEG C；
Preferably, the marinated temperature of step b is 4-8 DEG C, when salting period is 48-72 small；
Preferably, mixing described in step c cut mixing using cutmixer, cuts and mixes the time as 2-5 minutes, cuts and mix process medium temperature
Degree is less than 8 DEG C；
Preferably, sterilization process described in step d is is placed in autoclave, with 121 DEG C of sterilizing 25min.
Beneficial effects of the present invention：1. without monosodium glutamate and nitrite：The present invention utilizes cicada fungus and the ammonia of edible mushroom in itself
Base acid ingredient is instead of monosodium glutamate and sodium nitrite, not only delicious flavour and more nutrient safe；2. with health-care efficacy：Have both cicada
Flower and the nutriment of edible mushroom, have certain health-care efficacy；3. technique is unique, delicious in taste：The present invention is distinctive will food
Concentrate is prepared into bacterium meat is carried out to mix with meat again after edible mushroom is broken into slurry by marinated processing step compared with tradition
The technique of conjunction makes the delicate flavour of edible mushroom more be dissolved into meat, substantially increases the delicious taste of ham sausage.
Specific embodiment
The cicada fungus fructification used in following embodiment can be found in the Chen Zhuan (people of cicada fungus for manually culture, cultural method
Work culture and pharmacological research) document, Cordyceps cicadae strain is using Paecilomyces cicadae bacterial strain disclosed in CN102851353A
[Paecilomyces cicadae (Miq.) Samson], on November 18th, 2009 in Chinese microorganism strain preservation management
Committee's common micro-organisms center (abbreviation CGMCC) registers preservation, and preserving number is CGMCC No.3453.Cicada fungus bacterial strain and culture
Method is not as limiting the scope of the invention, cicada fungus bacterial strain and cultural method disclosed in commercially available or other prior arts
The effect of the present invention can be realized by cultivating obtained cicada fungus fructification.
Embodiment 1
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
0.5%th, oyster mushroom 3%；
Preparation method：
Step a：Cicada fungus progress low-temperature submicron powder is broken, it crushes mesh number and reaches more than 800 mesh；Oyster mushroom is extracted with water, extraction
Liquid is concentrated into 1g/ml；Pork, chicken naturally to thaw, thaw point are no more than 4 DEG C, the sundries such as remaining skin, broken bone are removed, with strand
Meat machine rubs, and the diameter of meat grinder double-edged fine-toothed comb is less than 20 millimeters.During Minced Steak meat temperature is controlled to be not higher than 8 DEG C；
Step b：Minced steak filling is placed in mixer, adds in oyster mushroom concentrate, white granulated sugar, salt, Quadrafos, perfume (or spice)
Pungent material, sodium isoascorbate, stirring take out after ten minutes loaded in stainless steel barrel, be placed in it is marinated between pickle, temperature control 4 DEG C-
8 DEG C, pickle 48 it is small when；
Step c：Mixer is cooled to 8 DEG C with ice water, exhausts water, the meat stuffing pickled is put into, cuts and mix 2 minutes, is added in
Lard, egg white, carragheen, which are cut, to be mixed 3 minutes, and addition cicada fungus powder, starch, soybean protein, which continue to cut, to be mixed 5 minutes；Cutting should be first when mixing
Again at a high speed, cutting should control temperature to be no more than 8 DEG C to low speed during mixing；It cuts the meat stuffing mixed and answers uniform color, modest viscosity；
Step d：The meat stuffing continuous vacuum sausage binding machine bowel lavage for mixing completion will be cut, and ligatured with aluminum steel；It is put into sterilizing
Pot, with 121 DEG C sterilizing 25min to get.
Specification：50g/ roots.
Embodiment 2
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
0.3%th, oyster mushroom 3%；
Preparation method is the same as embodiment 1.
Embodiment 3
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
1%th, oyster mushroom 3%；
Preparation method is the same as embodiment 1.
Embodiment 4
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
1.5%th, oyster mushroom 3%；
Preparation method is the same as embodiment 1.
Embodiment 5
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
2%th, oyster mushroom 3%；
Preparation method is the same as embodiment 1.
Embodiment 6
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
3%th, oyster mushroom 3%；
Preparation method is the same as embodiment 1.
Embodiment 7
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
4%th, oyster mushroom 3%；
Preparation method is the same as embodiment 1.
Sensory evaluation is carried out to cicada fungus ham sausage prepared by embodiment 1-7
Sensory evaluation index and full marks standard are shown in Table 1.Appraisal result is shown in Table 2.
1 sensory evaluation index of table and standards of grading
Influence of the 2 cicada fungus powder additive amount of table to ham sausage organoleptic quality
| Embodiment | Flavour | Smell | Appearance | Structural state | It is whole | Total score |
| Embodiment 1 | 18.3 | 18.5 | 18.2 | 17.1 | 13.3 | 85.4 |
| Embodiment 2 | 16.2 | 18.6 | 18.1 | 18.2 | 12.2 | 83.3 |
| Embodiment 3 | 18.5 | 17.4 | 18.3 | 16.4 | 13.2 | 83.8 |
| Embodiment 4 | 18.1 | 17.2 | 18.2 | 15.5 | 11.1 | 80.1 |
| Embodiment 5 | 17.3 | 17.2 | 17.5 | 15.2 | 11.3 | 78.5 |
| Embodiment 6 | 17.7 | 17.3 | 16.3 | 14.2 | 11.2 | 76.7 |
| Embodiment 7 | 16.0 | 16.2 | 16.3 | 12.3 | 11.3 | 72.1 |
The result shows that the additive amount of cicada fungus has a significant impact to the organoleptic quality of ham sausage, in the range of 0.3%-1.5%
Overall perceived quality is optimal, and additive amount is excessive, although the nutritional quality of ham sausage can be increased, the intrinsic smell of one cicada fungus
Can influence the flavour and smell of ham sausage, secondly influence ham sausage appearance and tissue morphology, consider, cicada fungus powder it is optimal
Additive amount is 0.3%-1.5%.
Embodiment 8
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
0.5%th, oyster mushroom 4%；
Preparation method is the same as embodiment 1.
Embodiment 9
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
0.5%th, oyster mushroom 5%；
Preparation method is the same as embodiment 1.
Embodiment 10
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
0.5%th, oyster mushroom 6%；
Preparation method is the same as embodiment 1.
Embodiment 11
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
0.5%th, oyster mushroom 2%；
Preparation method is the same as embodiment 1.
Embodiment 12
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
0.5%th, oyster mushroom 1%；
Preparation method is the same as embodiment 1.
Embodiment 13
Raw material：Pork 32%, chicken 25%, lard 2%, starch 26.28%, white granulated sugar 2%, salt 2%, egg white
3%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.8%, sodium isoascorbate 0.02%, cicada fungus
0.5%th, oyster mushroom 0.5%；
Preparation method is the same as embodiment 1.
Sensory evaluation is carried out to embodiment 1,8-13 the cicada fungus ham sausage prepared
Sensory evaluation index and full marks standard are shown in Table 1.Appraisal result is shown in Table 3.
Influence of the 3 oyster mushroom additive amount of table to ham sausage organoleptic quality
| Embodiment | Flavour | Smell | Appearance | Structural state | It is whole | Total score |
| Embodiment 1 | 18.3 | 18.5 | 18.2 | 17.1 | 13.3 | 85.4 |
| Embodiment 8 | 18.4 | 19.4 | 16.7 | 15.0 | 14.2 | 83.7 |
| Embodiment 9 | 17.6 | 18.5 | 15.2 | 14.5 | 13.1 | 78.9 |
| Embodiment 10 | 17.0 | 17.3 | 15.4 | 14.2 | 12.2 | 76.1 |
| Embodiment 11 | 15.3 | 17.3 | 16.2 | 16.2 | 13.3 | 78.3 |
| Embodiment 12 | 14.5 | 15.8 | 17.0 | 17.1 | 12.1 | 76.5 |
| Embodiment 13 | 13.2 | 15.2 | 17.3 | 18.3 | 12.4 | 76.4 |
The result shows that the additive amount of oyster mushroom has a significant impact to the organoleptic quality of ham sausage, it is overall in the range of 3%-5%
Organoleptic quality is optimal, and additive amount is excessive, has not only influenced the flavor of ham sausage, but also influences the appearance and structural state of ham sausage, comprehensive
Consider, the optimum addition of oyster mushroom is 3%-5%.
Embodiment 14
Raw material：Pork 38%, chicken 15%, lard 3%, starch 27.58%, white granulated sugar 3%, salt 2%, egg white
2%th, soybean protein 3%, carragheen 0.4%, Quadrafos 0.2%, spice 1%, sodium isoascorbate 0.02%, cicada fungus
0.8%th, oyster mushroom 4%；
Preparation method is the same as embodiment 1.
Embodiment 15
Raw material：Pork 35%, chicken 20%, lard 3%, starch 26.08%, white granulated sugar 2%, salt 3%, egg white
2%th, soybean protein 3%, carragheen 0.3%, Quadrafos 0.1%, spice 0.5%, sodium isoascorbate 0.02%, cicada fungus
1%th, oyster mushroom 4%；
Preparation method is the same as embodiment 1.
Embodiment 16
Pork in embodiment 1-15 any embodiments or chicken are substituted for any one in beef, mutton, the flesh of fish
Or two kinds.
Embodiment 17
Oyster mushroom in embodiment 1-15 any embodiments is substituted for mushroom, straw mushroom, White mushroom, Pleurotus eryngii, Pleurotus nebrodensis, chicken
At least one of leg mushroom or several combinations.
Embodiment 18
Lard in embodiment 1-15 any embodiments is substituted for soya-bean oil or peanut oil.
Influence of the 19 carragheen additive amount of embodiment to ham sausage mouthfeel
The ham sausage that carragheen content is prepared for 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6% is investigated respectively
Mouthfeel (preparation method is with embodiment 1), the additive amount of the carragheen ham sausage chewy texture in 0.3%-0.4% is moderate, better flavor；
Ham sausage is softer during less than 0.3%, without chewy texture；And ham sausage is more crisp during higher than 0.5%.
Influence of the 20 edible mushroom processing method of embodiment to ham sausage flavor
The formula of Example 1 adds in edible mushroom by the following two kinds processing method respectively, compares the wind of the ham sausage of preparation
Taste.
Method one：Edible mushroom is prepared into concentrate, adding in the concentrate during step b " marinated " salts to meat down
It makes (i.e. the preparation method of embodiment 1)；
Method two：Edible mushroom is beaten, to being added without edible mushroom slurry during step b " marinated ", and " is cut in step c
Mix " it is mixed in the process with meat, other steps are the same as embodiment 1；
The result shows that edible mushroom is prepared into concentrate by method one carries out marinated processing step compared with method to meat
Two break into edible mushroom the technique mixed again with meat after slurry, and the delicate flavour of edible mushroom is made more to be dissolved into meat, is carried significantly
The high delicious taste of ham sausage.
Claims (10)
1. a kind of cicada fungus edible fungi ham sausage, which is characterized in that the ham sausage mainly includes the supplementary material of following weight ratio：Meat
Class 47%-63%, cicada fungus 0.3%-1.5%, edible mushroom 3%-5%, starch 25%-35%, vegetable protein 1%-5%, egg white
1%-5%, surplus routine auxiliary and condiment；Wherein, monosodium glutamate and sodium nitrite are not included in the auxiliary and condiment.
2. ham sausage as described in claim 1, which is characterized in that the ham sausage is made of the supplementary material of following weight ratio：
Meat 47%-63%, cicada fungus 0.3%-1.5%, edible mushroom 3%-5%, starch 25%-35%, vegetable protein 1%-5%, egg
Clear 1%-5%, edible oil 1%-4%, white sugar 1%-4%, salt 1%-4%, Quadrafos 0.1%-0.3%, spice
0.2%-1.2%, sodium isoascorbate 0.01%-0.03%, carragheen 0.2%-0.5%.
3. ham sausage as claimed in claim 2, which is characterized in that the ham sausage is made of the supplementary material of following weight ratio：
Meat 50%-60%, cicada fungus 0.3%-1%, edible mushroom 3%-4%, starch 25%-30%, vegetable protein 2%-4%, egg white
2%-4%, edible oil 2%-3%, white sugar 2%-3%, salt 2%-3%, Quadrafos 0.1%-0.2%, spice
0.5%-1%, sodium isoascorbate 0.01%-0.03%, carragheen 0.3%-0.4%.
4. ham sausage as claimed in claim 2, which is characterized in that meat 57%, cicada fungus 0.5%, edible mushroom 3%, starch
27%th, vegetable protein 2%, egg white 3%, edible oil 2%, white sugar 2%, salt 2%, Quadrafos 0.1%, spice 0.8%,
Sodium isoascorbate 0.02%, carragheen 0.3%.
5. such as claim 1-4 any one of them ham sausage, which is characterized in that the meat includes birds meat, meat, fish
Class meat, birds meat etc.；Any one or a few further preferably in pork, beef, mutton, chicken.
6. such as claim 11-4 any one of them ham sausage, which is characterized in that the edible mushroom is selected from oyster mushroom, mushroom, grass
At least one of mushroom, White mushroom, Pleurotus eryngii, Pleurotus nebrodensis, coprinus comatus are several；It is further preferred that the edible mushroom is flat
Mushroom.
7. the preparation method of ham sausage as described in claim 2-4 is any, which is characterized in that this method comprises the following steps：
Step a, the pretreatment of raw material：Cicada fungus is crushed；Edible mushroom is extracted with water, and extracting solution is concentrated into 0.8-1.2g/ml；By meat
Class is rubbed；It is spare；
Step b is pickled：By the pretreated meats of step a add in edible fungi concentrated solution and white granulated sugar, salt, Quadrafos,
Spice, sodium isoascorbate stir, and pickle；
Step c, mixing：The meat pickled is added in into edible oil, egg white, carragheen mixing, adds the cicada of step a pretreatments
Pollen end, starch, vegetable protein continue mixing；
Step d, bowel lavage ligature, sterilizing.
8. preparation method as claimed in claim 7, which is characterized in that step a is broken by cicada fungus progress low-temperature submicron powder, crushes mesh
Number reaches more than 800 mesh.
9. preparation method as claimed in claim 7, which is characterized in that the concentration of step a edible fungi concentrated solutions is 1g/ml.
10. preparation method as claimed in claim 7, which is characterized in that the marinated temperature of step b is 4-8 DEG C, and salting period is
When 48-72 is small.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| FR3102039A1 (en) * | 2019-10-22 | 2021-04-23 | Pleurette | A method of preparing a protein food ingredient comprising a mushroom chopping step |
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