Alcohol-soluble tea powder nutritive local-flavor sausage and manufacturing method thereof
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A tea powder and flavor technology is applied in the field of alcohol-soluble tea powder nutrition flavor sausage and its production, which can solve the problems of high energy, loss of nutrients, change of original flavor, etc. The effect of reducing and extending shelf life
Active Publication Date: 2014-07-09
临沂金锣文瑞食品有限公司
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Problems solved by technology
The processing process of ordinary commercial sausages is relatively simple, all of which are pure heat treatme
Method used
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Embodiment 1
[0037] A black tea alcohol-soluble tea powder nutritious flavor sausage, its composition and parts by weight are as follows:
[0038]
[0039] The preparation method of the above-mentioned black tea flavor sausage comprises the following steps:
[0040] (1) Raw material pretreatment: wash the black tea tea dregs with distilled water, filter and leave the dregs, and freeze-dry at -54~-56°C and a vacuum of 627mbar;
[0041] (2) Extraction reaction: Add tea residue and ethanol with a concentration of 60% to 70% into the reaction kettle according to the ratio of solid to liquid g:mL of 1:10 to 1:20, and set the temperature at 65°C to 75°C. ℃, react for 60-80 minutes, release, and get a mixed liquid;
[0042] (3) Tea powder: Ultrafiltration is carried out on the mixed liquid, the set pressure is 0.1MPa, and the filtrate is obtained after ultrafiltration. Freeze-drying under the condition of 627mbar to obtain alcohol-soluble black tea powder;
[0043](4) Raw material processin...
Embodiment 2
[0050] A green tea alcohol-soluble tea powder nutritious flavor sausage, its composition and parts by weight are as follows:
[0051]
[0052] (1) Raw material pretreatment: wash the green tea tea dregs with distilled water, filter and leave the dregs, and freeze-dry at -54~-56°C and a vacuum of 627mbar;
[0053] (2) Extraction reaction: Add tea residue and ethanol with a concentration of 60% to 70% into the reaction kettle according to the ratio of solid to liquid g:mL of 1:10 to 1:20, and set the temperature at 65°C to 75°C. ℃, react for 60-80min, release;
[0054] (3) Tea powder: Ultrafiltration is performed on the mixed liquid, the set pressure is 0.1MPa, the filtrate is concentrated by suspension evaporation at 45-60°C and 0.1MPa, and freeze-dried at -54-56°C and vacuum degree of 627mbar to obtain Alcohol-soluble green tea powder;
[0055] (4) Raw material processing: wash the raw meat with water, peel off the skin, and cut into small pieces.
[0056] (5) Pickle and...
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Abstract
The invention relates to an alcohol-soluble tea powder nutritive local-flavor sausage and a manufacturing method thereof. The alcohol-soluble tea powder nutritive local-flavor sausage comprises, by weight, 900-1100 parts of meat, 20-25 parts of table salt, 1-3 parts of monosodium glutamate, 0.55-0.75 parts of white pepper powder, 28-32 parts of sugar, 55-65 parts of starch, 6-8 parts of ginger powder, 20-30 parts of edible vinegar, 10-30 parts of water, 40-50 parts of cooking wine and 45-55 parts of tea powder. Through use of the tea powder in the alcohol-soluble tea powder nutritive local-flavor sausage, effects of improving a fragrance and removing greasy are obtained, and through use of an alcohol-soluble nutritional factor and functional components, the problem of treatment on tea residue is solved, wastes are changed into valuables and functional factors in the tea residue are absorbed. Through superhigh pressure and temperature synergetic treatment, the problem that the traditional sausage produces a nutrient loss and local flavor change because of single heat treatment is solved and food color, fragrance, taste and shape are kept maximumly. Therefore, the alcohol-soluble tea powder nutritive local-flavor sausage satisfies people requirements on health local-flavor sausage.
Description
technical field [0001] The invention belongs to the technical field of food processing and manufacturing, and relates to the production of sausages, in particular to an alcohol-soluble tea powder nutritional flavor sausage with ultra-high pressure and coordinated temperature treatment and a production method thereof. Background technique [0002] Meat sausage is one of the most widely accepted food categories at home and abroad. It has a wide variety of flavors and is loved by consumers of different social ages. The processing process of ordinary commercially available sausages is relatively simple, all of which are pure heat treatment, which will cause the loss of some nutrients and the change of the original flavor, and the performance is relatively high. In addition, common sausages need higher salt content to prolong the shelf life. Therefore, the development of a low-fat and low-salt natural flavor sausage has attracted the attention of researchers. [0003] With the d...
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