Livestock blood wine soaked cooking sausage and processing method thereof

A technology of livestock and poultry blood and a processing method is applied in the directions of alcohol-containing food ingredients, food ingredients as taste improvers, food preparation, etc. , to achieve the effect of improving taste, increasing water holding capacity, and preventing iron deficiency anemia

Active Publication Date: 2014-05-28
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The first object of the present invention is to provide a cooking sausage soaked in wine with livestock and poultry blood. On the other hand, it provides a sausage without artificial coloring and high safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Raw material processing

[0026] Use an 80-mesh filter cloth to filter out the impurities in the fresh goose blood, then cook at 90°C for 30 minutes to coagulate the goose blood, mince the chicken breast meat into meat fillings, clean the fat meat and cut it into cubes.

[0027] (2) Mixing material

[0028] Based on the total mass of sausage raw materials, the meat filling, diced fat meat, coagulated livestock and poultry blood, cooked cornstarch, Sanhua wine, soybean protein isolate, table salt, compound phosphate, erythorbic acid, monoglycerides in step (1) Ester, white pepper powder, ginger powder, sugar, carrageenan, β-cyclodextrin according to 53%, 13.1%, 13%, 6.5%, 8.3%, 2.7%, 1.5%, 0.2%, 0.03%, 0.2%, 0.16%, 0.13%, 0.65%, 0.33%, 0.2% are mixed and stirred evenly to make sausage stuffing.

[0029] (3) Enema

[0030] Stuff sausage stuffing into casings and tie into sections. When tying the knot, pinch the two ends of the intestine tightly to tighten the stuf...

Embodiment 2

[0034] Except for the following technical features, other technical features are the same as the first embodiment.

[0035] (2) Mixing material

[0036] Based on the total mass of sausage raw materials, the minced meat, diced fat meat, coagulated livestock and poultry blood, cooked cornstarch, Sanhua wine, soybean protein isolate, table salt, compound phosphate, erythorbic acid, Monoglycerides and β-cyclodextrin are mixed and stirred evenly in proportions of 45%, 15%, 17.16%, 8%, 10%, 2%, 2%, 0.3%, 0.04%, 0.3%, and 0.2%, and the preparation into sausage stuffing.

[0037] (3) Enema

[0038] Rinse the knotted sausages at 70°C and then in cold water.

Embodiment 3

[0040] Except for the following technical features, other technical features are the same as the first embodiment.

[0041] (2) Mixing material

[0042] Based on the total mass of sausage raw materials, the minced meat, diced fat meat, cooked and coagulated livestock and poultry blood, cooked cornstarch, Sanhua wine, soybean protein isolate, table salt, and compound phosphate prepared in step (1) , isoascorbic acid, monoglycerides, and β-cyclodextrin are mixed and stirred in proportions of 55%, 10%, 16%, 5%, 9.39%, 3%, 1%, 0.2%, 0.01%, 0.1%, and 0.3%. Evenly, make the sausage stuffing.

[0043] (4) Steaming is to fumigate the rinsed sausage at 55°C for 45 minutes, then raise the temperature to 90°C to continue fumigation and maintain the temperature until the center temperature of the sausage reaches above 85°C, then stop heating, and wait for the temperature to slowly drop below 45°C Finally, the sausage is vacuum-packed and stored.

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PUM

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Abstract

The invention relates to a livestock blood wine soaked cooking sausage and a processing method thereof, and solves the problem that the existing livestock blood is difficult to apply in food processing due to the fact that a blood smell is greater, heme iron is easy to oxidize and becomes brown, and the livestock blood is poor in palatability. On the other hand, the invention provides a sausage without an artificial color and with high safety. A red color of the livestock blood wine soaked cooking sausage is the livestock blood, and the addition of the blood accounts for 12-20% of the total raw material mass of the sausage. In order to prevent ferrous iron from being oxidized into ferric iron, the livestock blood wine soaked cooking sausage also comprises at least 0.01% of a reducer to cover the blood smell, and comprises 8-10% of Sanhua Liquor and 0.2-0.4% of beta-cyclodextrin, and can further comprise 2-3% of soy isolate protein according to the total raw material mass of the sausage. The natural color of the blood serves as the color of the sausage, and the edible safety of the sausage is improved. An appropriate amount of the reducer is added into the sausage and can effectively prevent Fe<2+> in heme from being oxidized into Fe<3+>, and the sausage becomes important food for supplementing available Fe.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a cooking sausage soaked in blood of livestock and poultry and a processing method thereof. Background technique [0002] Most of the iron in plants exists in a bound state, which is difficult to be absorbed and utilized by the human body after ingestion. Therefore, plant raw food is not a good supplement for iron. The ideal iron supplement is animal raw food, such as lean meat, liver, blood, etc., especially the iron content in blood is the most abundant, and it is a divalent iron ion that can be used by the human body. Therefore, making full use of animal blood is conducive to increasing the intake of available iron. [0003] Existing livestock and poultry blood products are mainly pure blood products, and blood is rarely used as one of the components of processed food, mainly because: 1) blood has a strong bloody smell. The main component of this bloody smell is th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/315A23L1/015A23L1/226A23L13/60A23L5/20A23L13/40A23L13/50A23L27/20
CPCA23L13/428A23L13/52A23L13/65A23L27/84A23V2002/00A23V2200/14A23V2250/204A23V2250/5118A23V2250/5488A23V2250/08A23V2250/30A23V2250/60A23V2250/5036A23V2250/5112
Inventor 李全阳刘清苏黄妮子黎美莲姚茹刘秉林
Owner GUANGXI UNIV
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