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Production method of sausages

A production method and sausage technology, applied in the functions of food ingredients, food ingredients as colors, food science, etc., can solve problems such as harming human health, and achieve the effects of food safety, delaying brain aging, and promoting sleep.

Inactive Publication Date: 2016-08-10
HARBIN WEIPING TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that if you eat too much sausage, it will seriously endanger human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] specific implementation plan

[0011] The bacterial strain purple red yeast rice CICC5004 used in the present invention was purchased from China Industrial Microorganism Culture Collection and Management Center.

[0012] Take 5°Bé wort, sterilize at 121°C for 20 minutes, cool to 33°C, inoculate purple red yeast rice, and culture on a shaker at 33°C and 160 rpm for 24 hours to obtain purple red yeast rice liquid seeds.

[0013] Grind germinated brown rice to obtain germinated brown rice flour, weigh germinated brown rice flour and food-grade rice protein powder according to the mass ratio of 10:1 and mix them evenly to obtain mixed dry powder, add water 20 times the mass of the mixed dry powder, stir evenly, and heat at 40°C Maintain under the same conditions for 5 hours, then raise the temperature to 60°C, maintain for 4 hours, then raise the temperature to 68°C, keep for 30 minutes, then cool to 33°C, add 10% purple red yeast rice liquid seeds, and ferment on a shaker ...

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PUM

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Abstract

The invention particularly relates to a production method of sausages and belongs to the technical field of food processing. The production method comprises the following steps: uniformly mixing sprouted unpolished rice flour and food-grade rice protein powder; adding clean water and carrying out hydrolysis; then inoculating purple monascus and fermenting; sterilizing and filtering to obtain filtrate; adding the filtrate, table salt, ground Chinese prickly ash, aniseed powder, cinnamon powder, cooking wine and white sugar into meat stuffing; uniformly stirring and pickling for 3-4 hours; and after pickling, filling the meat stuffing into casings and baking to obtain a finished product. The sausages produced by the method provided by the invention do not contain food additives including sodium nitrite and the like, and are safe to eat; and the sausages contain nutritional and functional components including rich gamma-amino butyric acid, rice protein polypeptide, monascus pigment and the like, and have very good health effects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sausage making method. Background technique [0002] Sausage is a long cylindrical tubular food made by mincing animal meat and pouring it into casings. It is produced all over the country. It is a common food on the table of Chinese people. The sausage is delicious and has a long aftertaste. It is deeply loved by people. . Sodium nitrite is added to the sausage during processing. Sodium nitrite can keep the color of the sausage bright and red, and the muscle fiber is swollen. Therefore, the sausage with sodium nitrite is good-looking and delicious. Effectively inhibits the formation of botulinum toxin. Sodium nitrite in sausage is poisonous. Excessive consumption can paralyze the vasomotor center, respiratory center and surrounding blood vessels, and form methemoglobin, resulting in general weakness, headache, dizziness, nausea, vomiting, diarrhea, chest ...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L33/00
CPCA23V2002/00A23V2200/322A23V2200/326A23V2200/318A23V2200/3262A23V2200/30A23V2200/04
Inventor 吕庆茂
Owner HARBIN WEIPING TECH DEV
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