Rice food sausage composition and preparation method thereof

A technology for food sausage and composition, which is applied in the field of rice food sausage composition and its preparation, can solve the problems of inconvenience for long-term preservation, poor taste, inedible products, etc., and achieves convenient long-term preservation, balanced nutrition and comprehensive, good quality The effect of machinability

Inactive Publication Date: 2017-02-01
靳宝德
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, it is difficult to meet people's demand for gourmet food with pure rice taste, and the high-nutrition ingredients in rice are the basic food source for people to keep healthy, so various cereals have appeared on the market. Processed products, making sausage food is often more in line with th

Method used

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  • Rice food sausage composition and preparation method thereof
  • Rice food sausage composition and preparation method thereof
  • Rice food sausage composition and preparation method thereof

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preparation example Construction

[0045] A method for preparing a composition of rice food sausage, comprising the steps of:

[0046] A. Soaking: Mix and soak rice with edible oil, emulsifier, food glue and drinking water to obtain soaked rice;

[0047] Soaked rice is obtained by fully mixing and soaking rice, edible oil, emulsifier, food glue and drinking water. The temperature and time of soaking in the present invention can be adjusted according to actual conditions. When the soaking temperature is low, the soaking time is appropriately extended; When the temperature is higher, the soaking time is shortened accordingly. For example, when the soaking temperature is 30°C, the soaking time is 60 minutes; when the soaking temperature is 70°C, 20 minutes is enough.

[0048] B. heat-cooking: heat-cooking the soaked rice to obtain heat-cooked rice;

[0049] The mixture obtained by mixing rice with edible oil, emulsifier, food glue, and drinking water after soaking is the soaked rice. It can be cooked by using co...

Embodiment 1

[0057] Take 50 parts of commercially available japonica rice, add 50 parts of water, 3 parts of salad oil, 0.3 part of glyceryl monostearate with an HLB value of 3, and 0.2 part of konjac gum after washing, and soak for 40 hours at 30 ° C. Minutes, steam at 100°C for 20 minutes, after cooling, add 10 parts of diced pork, 1.5 parts of salt, 1 part of sugar, 5 parts of diced fungus, 20 parts of egg liquid, 0.1 part of spices, stir and pour into plastic casings. Tie it tightly, and sterilize it at 118°C for 20 minutes. After cooling, it will be delicious, long-term preservation, soft and edible rice sausage.

[0058] In the present embodiment, salad oil can be replaced by animal oil, glyceryl monostearate can be replaced by other substances with an HLB value of 2.5-6 in the category of mono- and diglycerin fatty acid esters, japonica rice can be replaced by indica rice or glutinous rice, and diced pork can be other substances Diced animal meat instead.

Embodiment 2

[0060] Take 50 parts of commercially available glutinous rice, add 40 parts of water, 2 parts of salad oil, 0.5 part of glyceryl monostearate with an HLB value of 4, and 0.1 part of guar gum after washing, and soak at 30 °C 60 minutes, heat at 100°C for 10 minutes, after cooling, add 1.5 parts of salt, 1 part of sugar, 15 parts of fresh pig blood, 0.1 part of spices, stir and pour into plastic casings, tie both ends tightly, and sterilize at 90°C for 40 minutes. After cooling, the rice sausage is delicious, can be preserved for a long time, and the intestines are soft and edible.

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Abstract

The invention belongs to the technical field of food processing and provides a rice food sausage composition and a preparation method thereof so as to solve the technical problems that in the prior art, due to the fact that rice raw materials are likely to be retrograded, rice cannot be made into sausage products easily, and long-term storage is not convenient. The composition is prepared from, by weight, 48-216 parts of rice, 2-10 parts of edible oil, 0.2-1 part of emulsifier, 0.2-2 parts of food gum, 85-95 parts of drinking water and 8-98 parts of solidifiable fluid viscosity food, wherein the HLB value of the emulsifier is 2.5-6. The preparation method comprises the steps of 1, soaking, wherein rice, edible oil, emulsifier, food gum and drinking water are mixed to be uniform and soaked to obtain soaked rice; 2, steam cooking, wherein the soaked rice is cooked with steam to obtain steam-cooked rice; 3, filling, wherein the steam-cooked rice and the solidifiable fluid viscosity food are mixed to be uniform to enable casings to be filled with the mixture to obtain filled rice; 4, heating, sterilization and molding, wherein the filled rice is heated and sterilized to obtain a sterilized molded rice sausage. The rice food sausage composition is nutritious, healthy, delicious and capable of being stored for a long time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a rice food sausage composition and a preparation method thereof. Background technique [0002] Rice mainly includes japonica rice, glutinous rice, indica rice, millet, barley, etc., which are the most important and most economical source of heat energy for the human body. The people of our country mainly eat rice food, about 80% of the heat energy required by the human body, and about 50% of the protein are provided by rice. Rice contains a variety of nutrients, with the highest content of carbohydrates, and the digestion and utilization rate is also high. Rice also contains vitamin E and B vitamins. The inorganic salt contained in rice is about 1.5%-3%, half of which is phosphorus. In order to improve the nutritional value of rice, it is best to adopt the method of mixing multiple grains, that is, coarse and fine grains, rice and flour mixed grains, so th...

Claims

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Application Information

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IPC IPC(8): A23L7/126A23L33/00
Inventor 靳宝德
Owner 靳宝德
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