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Pearl barley fermented bean curd sausage and preparation method thereof

A technology of fermented bean curd and sausage, which is applied in the functions of food ingredients, food science, sugary food ingredients, etc., to achieve the effect of improving tissue structure and taste, reducing the probability of tumor incidence, and inhibiting rebirth

Inactive Publication Date: 2017-05-10
HENAN ZHONGPIN FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no combination of pork, barley and fermented bean curd as raw materials to prepare sausages on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A barley fermented bean curd sausage, including casings and stuffing, the stuffing is made of the following raw materials: 3500g lean pork meat, 1200g pork fat, 50g barley, 100g starch, 50g soybean protein, 100g fermented bean curd, 75g edible salt, water Keeping agent 25g, white sugar 400g, monosodium glutamate 18g, white pepper powder 15g, cinnamon powder 7g, allspice powder 3g, allura red 0.03g, ice water 5525g, room temperature water 500g.

[0035] Taking the moisture retaining agent as a whole as a benchmark, the moisture retaining agent is composed of the following components by weight fraction: 0.4 part of sodium pyrophosphate, 0.3 part of sodium tripolyphosphate, 0.08 part of sodium hexametaphosphate, 0.13 part of carrageenan, 0.4 part Part D-sodium erythorbate, 0.25 part glucose.

[0036] The preparation method of the present embodiment barley fermented bean curd sausage, concrete operation steps are

[0037] 1) Raw material pretreatment:

[0038] a: Grind th...

Embodiment 2

[0045] A barley fermented bean curd sausage, including casings and stuffing, the stuffing is made of the following raw materials: 5000g lean pork meat, 1800g pork fat, 60g barley, 200g starch, 100g soybean protein, 200g fermented bean curd, 90g edible salt, water Preservative 35g, white sugar 500g, monosodium glutamate 30g, white pepper powder 20g, cinnamon powder 10g, allspice powder 4g, allura red 0.04g, ice water 10200g, room temperature water 600g.

[0046]Taking the moisture retaining agent as a whole as a benchmark, the moisture retaining agent is composed of the following components by weight fraction: 0.3 part of sodium pyrophosphate, 0.2 part of sodium tripolyphosphate, 0.05 part of sodium hexametaphosphate, 0.1 part of carrageenan, 0.3 part Part D-sodium erythorbate, 0.2 part glucose.

[0047] The preparation method of the present embodiment barley fermented bean curd sausage, concrete operation steps are

[0048] 1) Raw material pretreatment:

[0049] a: Grind the...

Embodiment 3

[0056] A barley fermented bean curd sausage, including casings and stuffing, the stuffing is made of the following raw materials: 6000g lean pork meat, 2000g pork fat, 80g barley, 300g starch, 150g soybean protein, 300g fermented bean curd, 100g edible salt, water Preservative 45g, white sugar 600g, monosodium glutamate 38g, white pepper powder 30g, cinnamon powder 12g, allspice powder 5g, allura red 0.05g, ice water 9675g.

[0057] Taking the moisture retaining agent as a whole as a benchmark, the moisture retaining agent is composed of the following components by weight fraction: 0.5 part of sodium pyrophosphate, 0.4 part of sodium tripolyphosphate, 0.1 part of sodium hexametaphosphate, 0.17 part of carrageenan, 0.5 part Part D-sodium erythorbate, 0.3 part glucose.

[0058] The preparation method of the present embodiment barley fermented bean curd sausage, concrete operation steps are

[0059] 1) Raw material pretreatment:

[0060] a: Grind the thawed and picked raw meat ...

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Abstract

The invention relates to the technical field of food processing, in particular to a pearl barley fermented bean curd sausage and a preparation method thereof. Stuffing of the sausage is prepared from the following raw materials in parts by weight: 35 to 60 parts of pork lean meat, 12 to 20 parts of pork fat, 0.5 to 0.8 part of pearl barley, 1 to 3 parts of starch, 0.5 to 1.5 parts of vegetable protein, 1 to 3 parts of fermented bean curd, 0.25 to 0.45 part of humectants, 0.75 to 1 part of salt, 4 to 6 parts of white granulated sugar, 0.43 to 0.85 part of seasoner, 0.0003 to 0.0005 part of food coloring and 60.25 to 110 parts of water. The sausage is rich in nutrition and effectively improves the balance of the trophic structure and the dietary structure of the human diet. According to the preparation method, the pearl barley is soaked and pulped in a salt sugar solution, so that the nutritional ingredients in the pearl barley are kept more completely; the pearl barley pulp is evenly chopped with the fermented bean curd and the vegetable protein; thus, the pearl barley is effectively prevented from returning to the raw, and the tissue structure and the taste of a product are improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a barley bean curd sausage and a preparation method thereof. Background technique [0002] In recent years, sausages are very popular in my country's consumer market, especially grilled sausages, which can be seen from supermarkets to streets and alleys. The raw material used for sausage is mainly pork. Traditional Chinese medicine believes that pork is cold in nature. Eating too much pork will cause one to be difficult to digest, and two to be overly cold, resulting in phlegm and damp water in the body, resulting in obesity and fattening. [0003] Barley has a long history of cultivation in my country, and it is one of the ancient grains that are good for both medicine and food in my country. Barley contains a variety of vitamins and minerals, which can promote metabolism and reduce gastrointestinal burden. It can be used as a tonic food for weak patients during or afte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L33/10
CPCA23V2002/00A23V2200/23A23V2200/308A23V2200/30A23V2250/5118A23V2250/5488A23V2250/1618A23V2250/1614A23V2250/5036A23V2250/61A23V2250/60
Inventor 马玉洁张建林王锐刘夏峰董智雷李斐斐张永帅孙艳格成永帅
Owner HENAN ZHONGPIN FOOD IND
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