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Fresh lily bulb vegetarian nutritional sausage and production method thereof

A production method and technology for nourishing intestines, applied in the field of food processing, can solve problems such as hidden dangers, consumer health problems, food safety problems that cannot be ignored, etc., and achieve the effect of strengthening the intestinal body, promoting the proliferation of intestinal probiotics, and having the same length and length.

Inactive Publication Date: 2017-01-04
HUAIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, a large number of plastic casings are used in the industrial production of vegetarian sausages, and the food safety problems caused by plastic casings cannot be ignored, such as plasticizers, etc. In addition, smoked casings contain a large amount of carcinogens, which has buried a serious threat to the health of consumers. Hidden danger

Method used

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  • Fresh lily bulb vegetarian nutritional sausage and production method thereof

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Effect test

Embodiment 1

[0036] A kind of production method of fresh lily vegetarian nutrition sausage, it comprises the following steps, such as figure 1 shown:

[0037] 1) Selection of raw materials: choose fresh lilies that are free from moth-eaten, mildew, plaque and rot; used low-methoxy pectin, sodium alginate, gelatin, maltodextrin, soybean protein isolate and calcium chloride and other auxiliary materials and Additives should be food-grade products; production water should meet the drinking water standards stipulated by the state;

[0038] 2) Raw material pretreatment: Fresh lily should be peeled, removed, cleaned and drained first, and then added with the same weight of water as fresh lily and then beaten into lily pulp. order); low methoxyl pectin, sodium alginate, and gelatin were mixed in a mass ratio of 4:2:1, and dissolved into a transparent sol with a solid content of 3% to 3.5% at a temperature of 80 ° C, and high Shearing device; maltodextrin, soy protein isolate screen to remove ca...

Embodiment 2

[0054] A kind of production method of fresh lily vegetarian nutrition sausage, it comprises the following steps, such as figure 1 shown:

[0055] 1) Selection of raw materials: choose fresh lilies that are free from moth-eaten, mildew, plaque, and rot; used low-methoxy pectin, sodium alginate, gelatin, maltodextrin, soybean oligosaccharide, soybean protein isolate and chlorine Calcium excipients and additives should be food-grade products; production water should meet the drinking water standards stipulated by the state;

[0056] 2) Raw material pretreatment: each raw material is first irradiated with 25KGY for 10 minutes. Fresh lily should be peeled, removed, cleaned and drained, and then added with the same weight of water as fresh lily. Grind by a colloid mill (the particle size should be larger than 120 mesh) into pulp; low methoxy pectin, sodium alginate, gelatin and soybean oligosaccharide are mixed in a mass ratio of 4:2:1:1, at a temperature of 80 °C Dissolve into a ...

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Abstract

The invention discloses a fresh lily bulb vegetarian nutritional sausage and a production method thereof. The nutritional sausage is prepared from fresh lily bulbs, soybean isolate protein, low-methoxy pectin, sodium alga acid, gelatin and the like. In the production process, colloid milling is carried out on mixed materials, and the mixed materials are more evenly dispersed. The main technological process of the production method comprises the steps of raw material selecting and treatment, blending, homogenizing, sterilizing, forming, soaking and washing, packaging, secondary sterilizing, cooling and finished product forming. According to the fresh lily bulb vegetarian nutritional sausage and the production method thereof, the characteristic that low-methoxy pectin and sodium alga acid can form gel with calcium ions is utilized, the original sausage inherent production technology is broken through, the technological process is simplified, sausage casing is omitted, and the finished product is more nutritional and healthier. The finished product produced with the method is smooth in surface, and uniform in diameter and length and tastes chewy, crisp and smooth when eaten, a sausage body is firm, and a sausage core has no large hole and has fine and small holes. The product is suitable for being eaten in the methods such as frying, stewing, scalding, boiling and cold dressing.

Description

technical field [0001] The invention specifically relates to a fresh lily vegetarian nutritious sausage and a production method thereof, belonging to the technical field of food processing. Background technique [0002] At present, the vegetarian sausages available in the market usually use starch and soybean protein isolate as the main raw materials, and are made of ingredients, stuffing, filling, baking, and cooking (there is a smoking process for individual products). The raw materials are single and nutritious. The value is generally not high. [0003] The currently prepared vegetarian parenterals generally have a solid casing. Casings can be roughly divided into natural casings and artificial casings. Tianchang casing mainly uses the longest small intestine in animal viscera. Now the small intestine of sheep is generally used, so it is also called sheep casing, and the small intestine of pig is called pig casing. Artificial casings are divided into breathable casings...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/19A23L19/10A23L33/125A23L29/231A23L29/256
Inventor 蒋继丰张海龙杜静王登宇
Owner HUAIHUA UNIV
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