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Sticky rice starch sausage and preparation method thereof

A technology of glutinous rice starch and its production method, which is applied in food preparation, application, food science, etc., can solve problems such as difficulty in satisfying consumers’ taste demands, breakthrough in enema taste, poor firmness and density, etc., and achieve good tissue shape , good elasticity, strong gel binding effect

Inactive Publication Date: 2012-07-25
HENAN HUANGGUO GRAIN COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Starch is a thickener commonly used in meat product processing, which can increase the cohesiveness, stability and oil absorption and emulsification of meat products. At the same time, it also has good water retention and inclusion effects. Therefore, starch is widely used in In the production and processing of enemas; due to the characteristics of starch itself, the ingredients of enemas and the processing technology, etc., most of the enemas on the market at present have the defects of strong starch flavor, poor tissue shape, poor compactness, and insufficient taste. As a result, the taste of enema has not been able to break through, and it is difficult to meet the growing taste demand of consumers

Method used

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  • Sticky rice starch sausage and preparation method thereof

Examples

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Effect test

Embodiment 1

[0014] A glutinous rice starch enema, the enema is made of the following raw materials by weight: 10 parts of fat pork, 90 parts of lean pork, 6 parts of glutinous rice starch, 1 part of soybean protein isolate, 10 parts of water, 0.04 parts of sodium erythorbate, 0.3 parts of carrageenan, 2 parts of salt, 2 parts of white sugar, 0.2 parts of compound phosphate, 0.001 part of sodium nitrite, 0.1 part of pork essence, 0.2 part of ginger powder, and 0.1 part of monosodium glutamate.

[0015] The preparation method of glutinous rice starch enema comprises the following steps:

[0016] Step 1. Raw material mixing: weigh the above-mentioned raw materials in parts by weight, then mix the raw materials and fully stir them. When stirring, the temperature of the raw materials does not exceed 10°C until the raw materials are in the state of minced meat to obtain minced meat; , the fat pork and lean pork in each of the raw materials are processed as follows: select pig hind legs, wash th...

Embodiment 2

[0021] The difference between this example and Example 1 mainly lies in: a kind of glutinous rice starch enema, which is made of the following raw materials in parts by weight: 15 parts of fat pork, 85 parts of lean pork, 7 parts of glutinous rice starch, 1 part of soybean protein isolate 12 parts of water, 0.04 parts of sodium erythorbate, 0.3 parts of carrageenan, 2.5 parts of table salt, 2.5 parts of white sugar, 0.25 parts of compound phosphate, 0.0015 parts of sodium nitrite, 0.4 parts of pork essence, 0.4 parts of ginger powder, and 0.2 parts of monosodium glutamate .

[0022] The preparation method of glutinous rice starch enema comprises the following steps:

[0023] Step 1. Raw material mixing: weigh the above-mentioned raw materials in parts by weight, then mix the raw materials and fully stir them. When stirring, the temperature of the raw materials does not exceed 10°C until the raw materials are in the state of minced meat to obtain minced meat; , the fat pork an...

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Abstract

The invention provides a sticky rice starch sausage and a preparation method thereof. The sausage is prepared from the following raw materials in parts by weight: 10 parts of jarding pork, 90 parts of lean pork, 6 parts of sticky rice starch, 1 part of isolated soy protein, 10 parts of water, 0.04 part of sodium erythorbate, 0.3 part of carrageenan, 2 parts of table salt, 2 parts of sugar, 0.2 part of composite phosphate, 0.001 part of sodium nitrite, 0.1 part of pork essence, 0.2 part of ginger powder and 0.1 part of gourmet powder. The method comprises the following steps of: weighing the raw materials according to the weight parts, mixing and stirring the raw materials to obtain minced meat; pouring the minced meat into a sugar-coating to obtain a sausage; boiling the sausage in a pot for 25-30 minutes by maintaining the central temperature of the sausage to be above 70 DEG C; and then naturally cooling the sausage. The sausage has the advantages of high swelling degree, high transparency, good meat paste adhesiveness, high hardness, good water-retaining property, strong gel binding force and good elasticity.

Description

technical field [0001] The invention relates to an enema and a preparation method thereof, in particular to a glutinous rice starch enema and a preparation method thereof. Background technique [0002] Starch is a thickener commonly used in meat product processing, which can increase the cohesiveness, stability and oil absorption and emulsification of meat products. At the same time, it also has good water retention and inclusion effects. Therefore, starch is widely used in In the production and processing of enemas; due to the characteristics of starch itself, the ingredients of enemas and the processing technology, etc., most of the enemas on the market at present have the defects of strong starch flavor, poor tissue shape, poor compactness, and insufficient taste. As a result, the sausage taste cannot be broken through, and it is difficult to satisfy the growing taste demand of consumers. Contents of the invention [0003] The purpose of the present invention is to ove...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/314A23L1/0522A23L29/212
Inventor 周兴伍詹兵杨俊生朱勇
Owner HENAN HUANGGUO GRAIN COMPANY
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