Cereal sausages and production method thereof

Abstract

The invention provides sausages added with cereal (the cereal comprises sticky rice, rice, unpolished rice, black rice, purple rice, oat, buckwheat, barley, wholemeal, brown rice and millet; the sausages are pork sausage, beef sausage, mutton sausage, chicken sausage, duck sausage and fish sausage) and a production method thereof. 1. the product comprises the following materials by weight: 40-80% of animal meat, 5-20% of cereal and the products thereof, 10-20% of ice water mixture, 2-10% of animal (plant) fat, 0.1-0.3% of phosphate, 0.002-0.015% of sodium nitrite, 0.4-1.2% of salt, 0.5-5% of sugar, 0.1-0.5% of aginomoto, 0.5- 5% of soy sauce, 1- 8% of spice, 1-10% of starch, 0.1-0.5% of food gum, 0.5-2% of emulsifier, 0.2-2.0% of wine, 0.005-0.025% of edible pigment, 0.02-0.2% of sodium erythorbate, 0.01-0.8% of flavors and fragrances of meat (meat concentrate powder), 0.05-0.15% of preservative, and 0.001-0.005% of antioxidant; in a specific formulation, the sum of the weight percent of each component is 100%. 2. the processing method of the cereal sausages is as follows: choosing materials, preprocessing, mixing stuffing, placing, filling, drying, boiling, cooling, packaging, sterilizing, labeling, metal detecting, X-ray unit detecting, packing, and storing.

Description

1. Technical field [0001] The invention relates to the field of food, in particular to sausage food, in particular to sausage food added with grains. Grain refers to one or more of glutinous rice, rice, brown rice, black rice, purple rice, oats, buckwheat, barley, whole wheat, sorghum rice or millet; meat sausage refers to pork sausage, beef sausage, mutton sausage, chicken sausage sausage, duck sausage or fish sausage. 2. Background technology [0002] Meat sausage usually refers to a type of food made by using animal casings or natural casings as casings, mincing animal raw meat to make meat fillings, and then drying, cooking or smoking in the later stage. For a long time, sausage products have gradually become the first choice for consumers at home and abroad due to their advantages of convenience, nutrition and delicacy, and variety. [0003] At present, sausage products are developing very rapidly. Food research and development institutions around the world are consta...

AI Technical Summary

Problems solved by technology

In addition, from the perspective of grain addition technology, the existing corn sausages use canned corn. Although this method effectively improves production efficiency, it reduces the nutritional value of corn to some extent.

Under normal circumstances, in order to ensure the long-term storage of canned food, secondary sterilization technology will be adopted. Secondary sterilization will greatly reduce the nutritional value of corn or other grains, and the inactivation or loss of nutrients will cause the nutrient content in the final added product to be higher than expected. Much lower, so canned cereals are not the best choice

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