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Agrocybe aegerita sausage and preparation method thereof

A tea tree mushroom and sausage technology, applied in the field of food processing, can solve problems such as low calorie, achieve good taste, convenient eating, and improve flavor

Inactive Publication Date: 2017-07-07
合肥绿益食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no tea tree mushroom marine fish skin collagen peptide powder product that can give full play to the health function of tea tree mushroom, and is rich in nutrition and protein, especially combining the health care function of tea tree mushroom and marine fish skin collagen peptide powder, Low-cholesterol, low-calorie health food for people to choose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A tea tree mushroom sausage, calculated in parts by weight, comprises the following raw materials: 9 parts of tea tree mushroom, 13 parts of marine fish skin collagen peptide powder, 53 parts of ice water, 12 parts of soybean salad oil, 0.4 part of Carrageenan, 7 parts of tapioca modified starch, 1.6 parts of compound salt, 0.4 part of compound phosphate, 4 parts of sucrose, 0.03 part of TG enzyme and 0.8 part of spices. Compound table salt is a mixture of 1.2 parts of sodium chloride and 0.4 parts of potassium chloride. Marine fish skin collagen peptide powder is marine fish skin collagen peptide powder with an average molecular weight lower than 1000.

[0024] The preparation method comprises the following steps:

[0025] 1) Heat 12 portions of soybean salad oil to 180°C, add shallots and Chinese prickly ash, fry until slightly yellow, remove, cool to room temperature and set aside;

[0026] 2) Soak 9 portions of Tea Tree Mushroom in water at about 60°C for 10 hours...

Embodiment 2

[0032] A tea tree mushroom sausage, calculated in parts by weight, comprises the following raw materials: 7 parts of tea tree mushroom, 16 parts of marine fish skin collagen peptide powder, 43 parts of ice water, 10 parts of peanut oil, and 0.2 part of carrageenan , 5-8 parts of tapioca modified starch, 1.5 parts of compound salt, 0.5 part of compound phosphate, 5 parts of sucrose, 0.02 part of TG enzyme and 0.6 part of spices. Compound table salt is a mixture of 1.2 parts of sodium chloride and 0.3 parts of potassium chloride. Marine fish skin collagen peptide powder is marine fish skin collagen peptide powder with an average molecular weight lower than 1000.

[0033] The preparation method comprises the following steps:

[0034] 1) Heat 10 portions of peanut oil to 180°C, add shallots and Chinese prickly ash, fry until slightly yellow, remove, cool to room temperature and set aside;

[0035] 2) Soak 7 portions of tea tree mushroom in water at about 65°C for 8 hours, change...

Embodiment 3

[0041] A tea tree mushroom sausage, calculated in parts by weight, comprises the following raw materials: 10 parts of tea tree mushroom, 10 parts of marine fish skin collagen peptide powder, 60 parts of ice water, 15 parts of rapeseed oil, 0.5 part of Carrageenan, 5 parts of potato starch, 1.8 parts of compound salt, 0.3 part of compound phosphate, 3 parts of sucrose, 0.04 part of TG enzyme and 1 part of spices. Compound table salt is a mixture of 1.3 parts of sodium chloride and 0.5 parts of potassium chloride. Marine fish skin collagen peptide powder is marine fish skin collagen peptide powder with an average molecular weight lower than 1000.

[0042]The preparation method is basically the same as in Example 1, except that each raw material and its content are different.

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PUM

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Abstract

The present invention provides an agrocybe aegerita sausage and a preparation method thereof. The agrocybe aegerita sausage is prepared from the following raw materials: agrocybe aegerita, marine fish skin collagen peptide powder, ice water, vegetable oil, carrageenan, starch, compound edible salt, compound phosphate, sucrose, TG enzymes and spices. The preparation method is as follows: 1) the vegetable oil is heated, shallot and Sichuan peppers are added, the shallot and Sichuan peppers are taken out when the materials are fried to be slightly yellow, and the vegetable oil is cooled to room temperature for a standby application; 2) agrocybe aegerita is soaked and the soaked agrocybe aegerita is cut into granules at 0.3-0.5 cm using a cutting and blending machine for a standby application; 3) the raw materials except the agrocybe aegerita are prepared into meat stuffing; 4) the cut and blended agrocybe aegerita granules obtained in the step 2) are put into the cut and blended paste stuffing to be stirred evenly to obtain filling raw materials; 5) the filling raw materials are subjected to a quantitative filling and the filled materials are sealed to obtain semi-finished products of the agrocybe aegerita sausage; and 6) the semi-finished products of the agrocybe aegerita sausage is steamed and cooked, and then the steamed and cooked agrocybe aegerita sausage is cooled to be 0-4 DEG C to obtain the finished products. The sausage fully digs nutritional characteristics of the marine fish skin collagen peptide powder, highlights effectiveness of the agrocybe aegerita, and has advantages of being low in cholesterol and calories.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a tea tree mushroom sausage and a preparation method thereof. Background technique [0002] Tea tree mushroom (columnar head mushroom) is a kind of edible and medicinal fungus. It has a delicate cap, a crisp handle, ambiguous pure fragrance, and delicious taste. It is also named tea tree mushroom because it grows wild on the dry camellia oleifera. The columnar mushroom is rich in nutrients, high in protein, contains a variety of essential amino acids, and is rich in B vitamins and mineral elements such as potassium, sodium, calcium, magnesium, iron, and zinc. Agrocybe cylindrica has the effects of clearing heat, calming the liver, improving eyesight, diuresis, and invigorating the spleen. Mainly distributed in north temperate and subtropical regions. The main production areas in my country are Gutian County in Fujian Province and Guangchang County in Jiangxi...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L33/18
Inventor 谈社涛
Owner 合肥绿益食品有限公司