Instant potato vegetarian sausage and production method thereof

A technology of potatoes and mashed potatoes, which is applied in food science and other fields, can solve the problems of lack of water-soluble vitamins and minerals, high blood pressure and arteriosclerosis, and achieve the effects of enriching categories, long shelf life and reducing production costs

Inactive Publication Date: 2017-09-12
贵州省生物技术研究所 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, traditional sausages are high in fat and cholesterol, lack water-soluble vitamins and ...

Method used

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  • Instant potato vegetarian sausage and production method thereof
  • Instant potato vegetarian sausage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1 of the present invention: instant potato vegetarian sausage, calculated by mass parts, including 250 parts of fresh mashed potatoes, 60 parts of whole potato flour, 70 parts of corn starch, 25 parts of tapioca modified starch, 15 parts of soybean protein isolate, eggs 50 parts of liquid, 3 parts of salt, 2 parts of monosodium glutamate, 8 parts of chicken flavor seasoning, 0.5 part of sodium tripolyphosphate and 0.4 part of potassium sorbate are the raw materials for preparation.

[0015] The production method of instant potato vegetarian sausage comprises the steps:

[0016] 1) Peel the fresh potatoes and cut them into potato slices with a thickness of 7mm. Rinse the potato slices in cold water for 2-3 times until the surface starch is completely rinsed, steam for 25 minutes, and put the steamed potato slices into mashed potatoes Crush into mud in the machine;

[0017] 2) Add potato flour, corn starch, tapioca modified starch, soybean protein isolate, salt, ...

Embodiment 2

[0022] Example 2 of the present invention: instant potato vegetarian sausage, calculated in parts by mass, including 275 parts of fresh mashed potatoes, 75 parts of whole potato powder, 55 parts of cornstarch, 20 parts of tapioca modified starch, 12 parts of soybean protein isolate, eggs 40 parts of liquid, 5 parts of salt, 1.5 parts of monosodium glutamate, 10 parts of chicken flavor seasoning, 0.8 parts of sodium tripolyphosphate and 0.3 parts of potassium sorbate are the raw materials for preparation.

[0023] The preparation method is the same as in Example 1.

Embodiment 3

[0024] Embodiment 3 of the present invention: instant potato vegetarian sausage, calculated by mass parts, including 300 parts of fresh mashed potatoes, 90 parts of whole potato powder, 40 parts of corn starch, 15 parts of tapioca modified starch, 9 parts of soybean protein isolate, eggs 30 parts of liquid, 6 parts of salt, 1 part of monosodium glutamate, 12 parts of chicken flavor seasoning, 1 part of sodium tripolyphosphate and 0.2 part of potassium sorbate are the raw materials for preparation.

[0025] The preparation method is the same as in Example 1.

[0026] The noodle sensory evaluation results that three implementation examples obtain are as follows:

[0027]

[0028]

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Abstract

The invention discloses an instant potato vegetarian sausage and a production method thereof. Fresh potatoes are processed into fresh potato paste; then, the fresh potato paste and potato flour are compounded; the production cost is reduced; meanwhile, the nutrition value of the potato vegetarian sausage can be maintained, so that the product nutrition is comprehensive; the eating is convenient; the shelf life is long; the development trends of food nutrition, health, convenience and safety are met; meanwhile, the rich nutrition of the potatoes is combined with the special flavor of a conventional sausage, nutritional and healthy food with the unique mouthfeel is provided for customers; meanwhile, potato deep processing product categories are also enriched.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a ready-to-eat potato vegetarian sausage and a production method thereof. Background technique [0002] Traditional sausage products are a kind of meat food popular among consumers and have a long history. There are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The difference is that Cantonese-style sausages are sweet sausages, while Sichuan-style sausages are spicy sausages. The essence of sausage is an ancient food production and meat preservation technology. In ancient times, it mainly used livestock and poultry meat as raw material, supplemented with starch, and then added condiments (salt, sugar, wine, etc.), spices (onion, ginger, garlic, etc.) Cardamom, amomum, aniseed, pepper, etc.), made by pickling, chopping, high-temperature cooking and other processing techniques, with the development of modern food technology, by addin...

Claims

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Application Information

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IPC IPC(8): A23L19/12A23L29/30
Inventor 李俊刘辉刘嘉刘永翔雷尊国王辉陈中爱陈朝军吕都唐健波董楠
Owner 贵州省生物技术研究所
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