CN108719835A - A kind of spicy sausage and its ecological preparation method - Google Patents

A kind of spicy sausage and its ecological preparation method Download PDF

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Publication number
CN108719835A
CN108719835A CN201810460859.9A CN201810460859A CN108719835A CN 108719835 A CN108719835 A CN 108719835A CN 201810460859 A CN201810460859 A CN 201810460859A CN 108719835 A CN108719835 A CN 108719835A
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Prior art keywords
pork
pieces
sausage
preparation
spicy
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CN201810460859.9A
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Chinese (zh)
Inventor
冉贤
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Guizhou Wuchuan Kelong Biological Technology Co Ltd
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Guizhou Wuchuan Kelong Biological Technology Co Ltd
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Priority to CN201810460859.9A priority Critical patent/CN108719835A/en
Publication of CN108719835A publication Critical patent/CN108719835A/en
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    • 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
    • A23B4/044—Smoking; Smoking devices
    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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

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  • 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)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

This application discloses a kind of spicy sausage of food processing technology field, the spicy sausage is made of the raw material of following parts by weight：50~60kg of pork, 1~1.5kg of edible salt, 0.3~0.5kg of monosodium glutamate, 1.5~1.8kg of red wine, 1~2kg of hot millet, 0.5~0.8kg of Chinese prickly ash, 4~5kg of potato slurries, 2~2.5kg of mixed liquor, 0.5~1kg of composite antioxidant.This programme solves the problems, such as that the sausage of prior art making storage phase due to oxidation is short.

Description

A kind of spicy sausage and its ecological preparation method
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of spicy sausage and its ecological preparation method.
Background technology
Sausage is that the meat of animal is cut into blocky, pureed or fourth shape, is equipped with auxiliary material, then pours into that beaters' skin is fermented and wind A kind of meat products made of dry, Chinese sausage have long history.Sausage is bright in luster, and section is in nature flesh pink or jujube Red, meat it is smooth without cavity, fat is snow-white, striped is uniform, free from foreign meter, sausage section gives off a strong fragrance, meat-like flavor protrusion, Nutritional ingredient contains abundant protein, fat, carbohydrate.
Existing spicy sausage mainly makes spicy sausage using Chinese prickly ash, capsicum etc. to be put into inside sausage, Chinese prickly ash and peppery Green pepper mixes with the meat inside sausage, can increase the pungent of sausage and fresh fragrant mouthfeel, but existing sausage is contained due to fat Amount is higher, and finished product is mostly in bulk, is directly exposed in air, and lipid oxidation easily occurs, and Storage is poor, is susceptible to mould Situations such as becoming, be rotten.
Invention content
The invention is intended to provide a kind of spicy sausage and its ecological preparation method, with solve the sausage of prior art making because Oxidation and the short problem of storage phase.
In order to solve the above technical problem, the present invention provides following technical solutions：A kind of spicy sausage, the spicy sausage It is made of the raw material of following parts by weight：50~60kg of pork, 1~1.5kg of edible salt, 0.3~0.5kg of monosodium glutamate, red wine 1.5~ 1.8kg, 1~2kg of hot millet, 0.5~0.8kg of Chinese prickly ash, 4~5kg of potato slurries, 2~2.5kg of film forming mixed liquor, compound antioxygen 0.5~1kg of agent；The film forming mixed liquor includes chitosan, acetic acid, blueberry leaf powder and ethyl alcohol.
The production method of above-mentioned spicy sausage, includes the following steps：
Step 1: the Chinese prickly ash newly adopted and hot millet are smashed to pieces, salt, monosodium glutamate and red wine is added, obtains flavouring liquid, selection is washed The pork of net blood stains water, is cut into bulk and obtains Pork-pieces, and cut several notch on its surface, will cut the Pork-pieces of notch It is immersed in potato slurries and is taken out after 1~2h, the potato slurries on pork surface are drained, then is uniformly mixed with flavouring liquid；
Step 2: dissolving chitosan in acetum, chitosan-acetic acid solution is obtained after stirring, the indigo plant of powder will be made Certain kind of berries leaf is added the centrifugation of ethyl alcohol mixing, mixed liquor is obtained after taking supernatant to be mixed with chitosan-acetic acid solution later；
Step 3: the Pork-pieces in step 1 is immersed in drained after 15~20min in mixed liquor after compound antioxygen is added Agent；
Step 4: clean casing soaking is cleaned in lemon juice after 30~35min, then by the Pork-pieces in step 3 It is circulated into the casing, punctures casing with needle when pouring into, and Pork-pieces is compacted, once beaten per 10cm when filling meat Knot；
Step 5: after bowel lavage, it is put into chimney kiln and smokes 15~17d.
Beneficial effects of the present invention are：1, the spicy sausage and preparation method thereof in this programme, pork are cut into bulk, and Its surface cuts with several notch, Pork-pieces is immersed in drain after 1~2h in potato slurries is uniformly mixed with flavouring liquid, because native Contain a large amount of potato starch in soybean milk liquid, the fiber that potato starch is capable of pork becomes loose, therefore the carnification of beef obtains It is fresh and tender soft, and its surface cuts with many notch, it is easier to the active ingredient for incorporating flavouring liquid keeps meat more easily tasty；2, Chitosan (Chitosan (1-4) -2- amino-beta-D glucose), it is the deacetylated first of alkalinity derived from a kind of cationic polysaccharide Shell element has good film forming, biocompatibility, biodegradability and antibiotic property and can be applied as edible film, Blueberry leaf after ethyl alcohol extracts has very strong antioxidant activity, while also fungistatic effect, the two is mixed After reaction, Pork-pieces can effectively be kept apart with microbial bacterial, and then extend the holding time of sausage, while is compound Antioxidant can preferably prevent the fat in sausage from being aoxidized；3, for casing soaking in lemon juice, lemon juice can not only kill intestines Bacterium on clothing, moreover it is possible to which the fishy smell for removing meat makes sausage have fruit fragrant.
It is the optimization to basic technology scheme below：
Further, the lean to fat ratio of the Pork-pieces is 3:7.The sausage lean meat that ratio is made so not bavin, fat meat is not Greasy, mouthfeel is mellow chewy texture, and fresh perfume is palatable, will not it is too dry will not be too greasy.
Further, the potato slurries are selected using purple-colored potato as slurries made of raw material.Shallow lake in purple-colored potato The more general kind higher of powder content, and the anthocyanidin wherein contained has apparent inhibition to make the nitrite for fire-cureing generation With.
Further, the Pork-pieces is derived from the pig fed containing feed with paper-mulberry leaf.Feed with paper-mulberry leaf protein content is up to 20%~ 30%, also very abundant, pig have eaten its meat later to the nutritional ingredients such as amino acid, vitamin, carbohydrate and trace element It is fine and smooth ruddy, it is fresh and tender tasty and refreshing.
Further, dry containing feed with paper-mulberry leaf or paper mulberry in the material smoked in step 5.The sausage appearance for fire-cureing out in this way It is burnt crisp, it can allow one layer of grease matter of sausage Surface Creation, keep apart with microorganism, ensure the resting period of sausage.
Further, the composite antioxidant is by least two in garlic, konjaku, cocoa bean, tomato, rosemary.Greatly While garlic and konjaku can enrich the taste of sausage, wherein the vegetable active selenium contained has high bioactivity, there is antioxygen Change acts on, and can be combined with the heavy metal in meat, prevents heavy metal to be absorbed by the body, the polyphenol in cocoa bean can also play anti- The effect of oxidation, the lycopene in tomato is good antioxidant, can also be played while rosemary is as fragrance anti- Oxidation.
Specific implementation mode
It is further described below by specific implementation mode：
Embodiment 1：A kind of preparation method of spicy sausage, includes the following steps：
Step 1: the Chinese prickly ash 0.6kg newly adopted and hot millet 1.8kg are smashed to pieces, salt 1.2kg, monosodium glutamate 0.3kg and red is added Wine 1.8kg obtains flavouring liquid, chooses the pork 50kg for cleaning blood stains water, and pork is derived from the pig fed containing feed with paper-mulberry leaf, fertilizer Thin ratio is 3:7, it is cut into bulk and obtains Pork-pieces, and several notch are cut on its surface, the Pork-pieces for having cut notch is immersed It takes out, the potato slurries on pork surface is drained, then be uniformly mixed with flavouring liquid after 1h in slurries made of purple soil beans；
Step 2: 0.1kg chitosans are dissolved in 1.8kg acetums, chitosan-acetic acid solution is obtained after stirring, will be made At the blueberry leaf 0.1kg of powder, the centrifugation of 0.2kg ethyl alcohol mixings is added, after taking supernatant to be mixed with chitosan-acetic acid solution later Obtain 2.2kg mixed liquors；
Step 3: the Pork-pieces in step 1 is immersed in drained after 16min in mixed liquor after be added garlic, konjaku, can Can beans, tomato, two kinds of rosemary or two or more；
Step 4: clean casing soaking is cleaned in lemon juice after 30min, then the Pork-pieces in step 3 is poured into Into casing, casing is punctured with needle when pouring into, and Pork-pieces is compacted, is once knotted per 10cm when filling meat；
Step 5: after bowel lavage, it is put into chimney kiln and smokes 15d with containing the dry smoked material of feed with paper-mulberry leaf or paper mulberry.
Embodiment 2：A kind of preparation method of spicy sausage, includes the following steps：
Step 1: the Chinese prickly ash 0.6kg newly adopted and hot millet 1.8kg are smashed to pieces, salt 1.2kg, monosodium glutamate 0.3kg and red is added Wine 1.8kg obtains flavouring liquid, chooses the pork 50kg for cleaning blood stains water, and pork is derived from the pig fed containing feed with paper-mulberry leaf, fertilizer Thin ratio is 3:7, it is cut into bulk and obtains Pork-pieces, and several notch are cut on its surface, the Pork-pieces for having cut notch is immersed It takes out, the potato slurries on pork surface is drained, then be uniformly mixed with flavouring liquid after 1.6h in slurries made of purple soil beans；
Step 2: 0.1kg chitosans are dissolved in 1.8kg acetums, chitosan-acetic acid solution is obtained after stirring, will be made At the blueberry leaf 0.1kg of powder, the centrifugation of 0.2kg ethyl alcohol mixings is added, after taking supernatant to be mixed with chitosan-acetic acid solution later Obtain 2.2kg mixed liquors；
Step 3: the Pork-pieces in step 1 is immersed in drained after 18min in mixed liquor after be added garlic, konjaku, can Can beans, tomato, two kinds of rosemary or two or more；
Step 4: clean casing soaking is cleaned in lemon juice after 33min, then the Pork-pieces in step 3 is poured into Into casing, casing is punctured with needle when pouring into, and Pork-pieces is compacted, is once knotted per 10cm when filling meat；
Step 5: after bowel lavage, it is put into chimney kiln and smokes 16d with containing the dry smoked material of feed with paper-mulberry leaf or paper mulberry.
Spicy sausage method is prepared with tradition as a comparison case, the sausage surface that two groups of embodiment and comparative examples of detection obtain And the TBARS values of middle part fat oxidation can reflect the content of its fat oxidation secondary products, and reflect the anti-of sample indirectly Following table is made in oxidability：
Group TBARS(mgMDA/kg)
Embodiment 1 0.0231
Embodiment 2 0.0242
Comparative example 0.0846
The TBARS values of fat oxidation in the sausage made of this programme can be found out significantly than conventional method system from upper table The sausage of work is low, therefore the method in this programme can inhibit the oxidation of sausage and improve storage time.

Claims (7)

1. a kind of spicy sausage, it is characterised in that：It is made of the raw material of following parts by weight：50~60kg of pork, edible salt 1~ 1.5kg, 0.3~0.5kg of monosodium glutamate, 1.5~1.8kg of red wine, 1~2kg of hot millet, 0.5~0.8kg of Chinese prickly ash, potato slurries 4~ 5kg, 2~2.5kg of film forming mixed liquor, 0.5~1kg of composite antioxidant；The film forming mixed liquor includes chitosan, acetic acid, indigo plant Certain kind of berries leaf powder and ethyl alcohol.
2. the preparation method of spicy sausage according to claim 1, it is characterised in that：Include the following steps：
Step 1: the Chinese prickly ash newly adopted and hot millet are smashed to pieces, salt, monosodium glutamate and red wine is added, obtains flavouring liquid, chooses and cleans blood The pork of sewage is cut into bulk and obtains Pork-pieces, and cuts several notch on its surface, and the Pork-pieces for having cut notch is immersed It takes out, the potato slurries on pork surface is drained, then be uniformly mixed with flavouring liquid after 1~2h in potato slurries；
Step 2: dissolving chitosan in acetum, chitosan-acetic acid solution is obtained after stirring, the blueberry of powder will be made Leaf is added the centrifugation of ethyl alcohol mixing, mixed liquor is obtained after taking supernatant to be mixed with chitosan-acetic acid solution later；
Step 3: the Pork-pieces in step 1 is immersed in drained after 15~20min in mixed liquor after composite antioxidant is added；
Step 4: clean casing soaking is cleaned in lemon juice after 30~35min, then the Pork-pieces in step 3 is poured into Into the casing, casing is punctured with needle when pouring into, and Pork-pieces is compacted, is once knotted per 10cm when filling meat；
Step 5: after bowel lavage, it is put into chimney kiln and smokes 15~17d.
3. the preparation method of spicy sausage according to claim 2, it is characterised in that：The lean to fat ratio of the Pork-pieces is 3: 7。
4. the preparation method of spicy sausage according to claim 2, it is characterised in that：The potato slurries are selected with purple Potato is slurries made of raw material.
5. according to the preparation method of any spicy sausage of claim 2~4, it is characterised in that：The Pork-pieces is derived from With the pig of the forage feed containing feed with paper-mulberry leaf.
6. the preparation method of spicy sausage according to claim 5, it is characterised in that：In the material smoked in the step 5 It is dry containing feed with paper-mulberry leaf or paper mulberry.
7. the preparation method of spicy sausage according to claim 6, it is characterised in that：The composite antioxidant is by big At least two in garlic, konjaku, cocoa bean, tomato, rosemary.
CN201810460859.9A 2018-05-15 2018-05-15 A kind of spicy sausage and its ecological preparation method Withdrawn CN108719835A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111838566A (en) * 2020-06-28 2020-10-30 仲恺农业工程学院 Cantonese style sausage and preparation method thereof
CN112971051A (en) * 2021-03-29 2021-06-18 李利军 Sausage and preparation process thereof
WO2021260033A1 (en) * 2020-06-23 2021-12-30 Purac Biochem B.V. Composition for preserving and/or improving the quality of meat products
WO2021262144A1 (en) * 2020-06-23 2021-12-30 Purac Biochem B.V. Composition for preserving and/or improving the quality of meat products

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021260033A1 (en) * 2020-06-23 2021-12-30 Purac Biochem B.V. Composition for preserving and/or improving the quality of meat products
WO2021262144A1 (en) * 2020-06-23 2021-12-30 Purac Biochem B.V. Composition for preserving and/or improving the quality of meat products
WO2021260030A1 (en) * 2020-06-23 2021-12-30 Purac Biochem B.V. Composition for preserving and/or improving the quality of meat products
CN111838566A (en) * 2020-06-28 2020-10-30 仲恺农业工程学院 Cantonese style sausage and preparation method thereof
CN112971051A (en) * 2021-03-29 2021-06-18 李利军 Sausage and preparation process thereof

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