Toadstool sausage and preparation method thereof

A technology for morels and sausages, which is applied in sausage casings, slaughtering, food science and other directions, can solve the problems of complex sausage preparation technology and single function, and achieve the effects of good product quality stability, improved economic value, and simple preparation method.

Inactive Publication Date: 2018-02-23
浦江县泰如食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The prior art, such as the Chinese invention patent with the authorized notification number CN 103478734 B, discloses a fungus detoxification sausage. The sausage contains foods rich in high fiber such as fungus and kiwi fruit, and has a detoxification effect. However, the sausage has a complicated preparation process. And the function is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Morchella sausage, the ingredients and parts by weight of the sausage are: 16 parts of potting material containing morels, 4 parts of casings, and the preparation process includes:

[0015] 1) Preparation of casing: take 16 parts of collagen and 0.2 part of transglutaminase, add 13 parts of water and 5 parts of glycerin, control the pH of the solution to 7, and the temperature is 35 ° C, stir for 10 minutes, and then add 0.1 part of active polypeptide and 2 parts of fungus polysaccharide, stirred for 5 minutes, poured the mixture into a disc, and dried at 35°C to obtain casings. The amino acid sequence of the active polypeptide is: HSHACASYSCRCRRARRCVSHRGRCYCRCLRCRVLHPGKLCVCVNCSR. The process method is simple, the quality of the prepared casing is stable, the thickness is uniform, the tensile property is good, and the elongation at break is good, the cost of the raw materials used is low, the proportion of various components is moderate, and it can fully react during th...

Embodiment 2

[0019] Morchella sausage, the ingredients and parts by weight of the sausage are: 20 parts of potting material containing morels, 6 parts of casings, the preparation process includes: first, the preparation of casings: take 20 parts of collagen and 0.4 parts of transglutamate For amidase, add 18 parts of water and 6 parts of glycerin, control the pH of the solution to 8, and the temperature to 40°C, stir for 15 minutes, then add 0.2 parts of active polypeptide and 4 parts of fungus polysaccharide, stir for 7 minutes, pour the mixture into the disc, Dried at 40°C to obtain casings. The amino acid sequence of the active polypeptide is: HSHACASYSCRCRRARRCVSHRGRCYCRCLRCRVLHPGKLCVCVNCSR; followed by the preparation of filling materials containing morels: mince 15 parts of pork leg meat and 7 parts of morels, add 0.3 parts oyster sauce, 0.2 parts Salt, 0.5 ginger juice and 0.4 aniseed powder, marinate at 9°C for 5 hours, add 5 parts of flour, and stir for 45 minutes to get the fillin...

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PUM

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Abstract

The invention discloses toadstool sausage. The toadstool sausage contains the following components in parts by weight: 16-20 parts of a toadstool-containing filling and 4-6 parts of casings. The invention also discloses a preparation method of the toadstool sausage. The toadstool sausage has the beneficial effects that the sausage is rich in various nutrient substances, can meet the requirements on metabolic substances and energy of a human body and further has the efficacies of reducing blood fat, adjusting immune and resisting fatigue and radiation, and the economic value of the product is greatly increased; and the preparation method is simple, the product has good quality stability, the prepared toadstool sausage has relatively high elasticity and water retention property, and the taste of the product is improved.

Description

technical field [0001] The invention relates to the field of food, in particular to a morel sausage and a preparation method thereof. Background technique [0002] China's total meat output has already ranked first in the world in the 1990s, and its bulk meat pork resources are extremely rich. In 2013, there were more than 21,000 designated slaughterhouses, and their total output reached 54.93 million tons. With a total profit of 20.5 billion yuan, there are more and more meat processing enterprises and more and more products. However, it is not difficult to see that most meat products in my country are still medium and low-end meat products. The proportion of frozen meat and chilled fresh meat is huge. Most enterprises rely on Reducing the cost of breeding and processing to open up the market without thinking about the development of high-end new products restricts the development of China's meat processing industry and breeding industry. [0003] The prior art, such as the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70A23L13/40A23L31/00A22C13/00
CPCA23L13/65A22C13/0016A23L13/428A23L13/72A23L31/00
Inventor 刘洋
Owner 浦江县泰如食品科技有限公司
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