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Preparation method of strong-flavor filled sausage meat product

A technology of meat products and strong flavor, which is applied in the field of meat products, can solve problems such as poor safety performance, and achieve the effect of reducing high blood pressure, high safety performance, and good safety performance

Inactive Publication Date: 2017-07-04
朱一军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned deficiencies in the prior art, the technical problem to be solved by the present invention is: how to provide a method for preparing a strong-flavor enema meat product in view of the technical problem of poor safety performance of the existing strong-flavor enema meat product, The enema prepared by this method basically does not contain sodium nitrite and benzopyrene, and the safety performance is greatly improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for preparing a Luzhou-flavored sausage meat product, comprising the steps of:

[0032] 1) After mixing lean meat and fat according to the mass ratio of 4:1, add 2.5% chrysanthemum and 1.5% Zang Muxiang, grind until the particle size is 6mm, and obtain the main ingredient;

[0033] 2) Soak the main material obtained in step 1) in the liquid smoke liquid at 3 MPa and 30°C for 1 hour to obtain the smoked main material; wherein, the liquid smoke liquid is beech wood, pineapple wood, hickory Shells and pine branches are mixed and crushed according to the mass ratio of 3:2:1:0.5, then dry distillation at 400°C for 40 minutes, collect the dry distillation flue gas and condense it, and collect the condensate;

[0034] 3) Mix and dissolve water, compound salt, monosodium glutamate, sucralose, five-spice powder, pepper powder, soybean protein isolate and corn starch in a mass ratio of 10:2:1:1:3:1:2:2 to obtain seasoning liquid; wherein, the compound salt is obtained b...

Embodiment 2

[0040] A method for preparing a Luzhou-flavored sausage meat product, comprising the steps of:

[0041] 1) After mixing lean meat and fat according to the mass ratio of 6:2, add 2% chrysanthemum and 2% Zang Muxiang, grind until the particle size is 4mm, and obtain the main ingredient;

[0042] 2) Soak the main material obtained in step 1) in the liquid smoke liquid at 6 MPa and 40°C for 2 h to obtain the smoked main material; wherein, the liquid smoke liquid is beech wood, pineapple wood, hickory After the shells and pine branches were mixed and crushed according to the mass ratio of 5:4:2:1, they were dry-distilled at 600°C for 80 minutes, and the dry-distillation flue gas was collected and condensed. The liquid was mixed according to the mass volume ratio of 3 g: 100 mL to carry out adsorption treatment on the condensate, and the mass concentration of 75% ethanol aqueous solution was mixed with the D101 macroporous adsorption resin after adsorption treatment according to the...

Embodiment 3

[0049] A method for preparing a Luzhou-flavored sausage meat product, comprising the steps of:

[0050] 1) After mixing lean meat and fat according to the mass ratio of 5:1, add 3% chrysanthemum and 1% Zang Muxiang, grind until the particle size is 3mm, and obtain the main ingredient;

[0051] 2) Soak the main material obtained in step 1) in the liquid smoke liquid at 6 MPa and 40°C for 2 h to obtain the smoked main material; wherein, the liquid smoke liquid is beech wood, pineapple wood, hickory After the shells and pine branches are mixed and crushed according to the mass ratio of 4:3:2:1, dry distillation at 500°C for 70 minutes, collect dry distillation flue gas and condense, collect condensate, and mix D101 macroporous adsorption resin with the condensate The condensate was mixed according to the mass volume ratio of 5 g: 100 mL to carry out adsorption treatment on the condensate, and the ethanol aqueous solution with a mass concentration of 75% was mixed with the D101 ma...

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Abstract

The invention provides a preparation method of a strong-flavor filled sausage meat product. The preparation method includes the steps of: 1) mixing lean meat and fat meat according to the mass ratio of 4-6:1-2, adding Tibet costus roots and chrysanthemum, and mincing the mixture to prepare a main material; 2) soaking the main material in a liquid fuming solution at 30-40 DEG C for 1-2 h under 3-6 MPa to prepare a fumed main material; 3) mixing and dissolving water, composite salt, monosodium glutamate, sucralose, five-spice powder, Chinese prickly ash powder, soybean protein isolate and corn starch according to the mass ratio of 10-20:2-4:1-2:1-2:3-5:1-3:2-5:2-3 to prepare a seasoning liquid; 4) mixing the fumed main material and the seasoning liquid according to the mass / volume ratio of 70-80 g : 15-25 ml, rolling the mixture at 15-20 DEG C under 0.3-0.8 MPa in a rolling machine for 4-6 h, and chopping the mixture in a chopping machine at the rate of 3000-4000 / min for 5-10 min, and filling sausage casings with the mixture to produce the filled sausage meat product. The filled sausage meat product has strong fragrance and good taste, and has the effects of improving appetite and regulating the spleen and stomach.

Description

technical field [0001] The invention belongs to the technical field of meat products, and in particular relates to a preparation method of Luzhou-flavor enema meat products. Background technique [0002] Enema meat products are common meat products loved by consumers. They are usually made with pork, mutton, beef and other meat as the main ingredient, supplemented by various seasonings. However, in the existing enema meat products, in order to make the obtained enema bright in color, sodium nitrite chromogenic agent is often added to the enema raw material, and the high content of sodium nitrite will seriously affect the health of consumers, and there is a certain potential safety hazard. Even if sodium nitrite is not added to some enemas, too much salt is often added for seasoning, and the main component of table salt is sodium chloride. The World Health Organization research shows that the daily intake of sodium chloride for adults should be less than 5 grams. Excessive i...

Claims

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Application Information

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IPC IPC(8): A23B4/048A23L13/60A23L13/40A23L33/00
CPCA23B4/048A23V2002/00A23V2200/30
Inventor 朱一军
Owner 朱一军
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