Rice food sausage composition and preparation method thereof

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...

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 the needs of today's fast-paced life. However, because rice raw materials are easy to regenerate, the product will become hard and inedible after regeneration, so it is difficult to make sausage products, even if it is made into sausage food The taste is also poor, and the nutrients are easy to lose, so it is not easy to store for a long time

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