Sweet potato roasted sausage and production method thereof

A technology of sweet potato and grilled sausage, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. It can solve the problems of unsafe eating, large nutritional loss, heavy metal pollution, etc., and achieve attractive colors, Convenience to eat and the effect of extending the industrial chain

Inactive Publication Date: 2018-04-20
HENAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems existing in the prior art, the present invention provides a sweet potato sausage and its production method, which overcomes the large nutritional loss of the existing roasted sweet potato, which is affected by SO 2 And serious heavy metal pollution, unsafe food defects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The sweet potato sausage of this embodiment is made of the following raw materials in weight fractions: 67 parts of red sweet potato, 15 parts of glutinous rice flour, 0.5 part of monoglyceride, 1.5 parts of milk powder, and 1 part of white sugar.

[0020] The preparation method of the sweet potato sausage of the present embodiment, the steps are as follows:

[0021] (1) Raw material pretreatment: Peel and steam the red sweet potatoes, and press them into mud for later use;

[0022] (2) Vacuum mixing: add the sweet potato mash prepared in step (1) into the vacuum mixer according to the weight ratio, and then add glutinous rice flour, quality improver, milk powder, and white sugar in turn and mix well. Under the condition of vacuum degree <0.95MPa Stir for 3 minutes for degassing;

[0023] (3) Filling and twisting: filling and twisting the sweet potato mash degassed in step (2);

[0024] (4) Cooking: Boil the filled and kinked sausages at 75°C until the central tempera...

Embodiment 2

[0027] The sweet potato sausage of this embodiment is made of the following raw materials in weight fractions: 85 parts of red sweet potato, 2 parts of glutinous rice flour, 4 parts of sodium carboxymethylcellulose, 0.5 part of milk powder, and 8.5 parts of white sugar.

[0028] The preparation method of the sweet potato sausage of the present embodiment, the steps are as follows:

[0029] (1) Raw material pretreatment: Peel and steam the red sweet potatoes, and press them into mud for later use;

[0030] (2) Vacuum mixing: add the sweet potato mash prepared in step (1) into the vacuum mixer according to the weight ratio, and then add glutinous rice flour, quality improver, milk powder, and white sugar in turn and mix well. Under the condition of vacuum degree <0.95MPa Stir for 5 minutes for degassing;

[0031] (3) Filling and twisting: filling and twisting the sweet potato mash degassed in step (2);

[0032] (4) Cooking: Boil the filled and kinked sausages at 85°C until the...

Embodiment 3

[0035] The sweet potato sausage of this embodiment is made of the following raw materials in weight fractions: 80 parts of red sweet potato, 8.5 parts of glutinous rice flour, 0.7 part of soybean lecithin, 0.8 part of milk powder, and 10 parts of white sugar.

[0036] The preparation method of the sweet potato sausage of the present embodiment, the steps are as follows:

[0037] (1) Raw material pretreatment: Peel and steam the red sweet potatoes, and press them into mud for later use;

[0038] (2) Vacuum mixing: add the sweet potato mash prepared in step (1) into the vacuum mixer according to the weight ratio, and then add glutinous rice flour, quality improver, milk powder, and white sugar in turn and mix well. Under the condition of vacuum degree <0.95MPa Stir for 4 minutes for degassing;

[0039] (3) Filling and twisting: filling and twisting the sweet potato mash degassed in step (2);

[0040] (4) Cooking: Boil the filled and kinked sausages at 80°C until the central te...

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PUM

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Abstract

The invention discloses a sweet potato roasted sausage and a production method thereof. The sweet potato roasted sausage is prepared from the following raw materials in parts by weight: 65-85 parts ofsolid sweet potatoes, 2-15 parts of glutinous rice flour, 0.5-4 parts of a quality improver, 0.5-1.5 parts of milk powder and 1-15 parts of white sugar. The production method comprises the followingsteps: peeling the white sugar, thoroughly steaming, and pressing into paste for later use; adding the produced sweet potato paste into a vacuum stirring machine, sequentially adding the glutinous rice flour, the quality improver, the milk powder and the white sugar, uniformly stirring, and carrying out degassing; encapsulating and twisting the degassed sweet potato paste, boiling, cooling until the central temperature of the roasted sausage is below 4 DEG C, and draining off, so as to obtain the sweet potato roasted sausage. By producing the sweet potato roasted sausage from the sweet potatopaste, the purpose of replacing unsafe and insanitary roasted sweet potatoes with the nutrient sweet potato which is safe to eat is achieved. The sweet potato roasted sausage has the taste of the sweet potato roasted sausage, fragrant sweet potato flavor and attractive color and further has important significance to the extension of a sweet potato industry chain and the development of deep processing of the sweet potatoes.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sweet potato sausage and a preparation method thereof. Background technique [0002] Sweet potatoes have long been praised by nutritionists. It is rich in sugar, vitamins and minerals, dietary fiber, etc., and has various health functions such as anti-aging, reducing the incidence of arteriosclerosis, improving immunity, beautifying, and losing weight. Although the taste of sweet potato will change and its nutritional value will be reduced to a certain extent after various heat treatments, it cannot shake its status in the field of nutrition and its indispensable role in people's life. In autumn and winter, roasted sweet potatoes with fragrant fragrance and attractive color are one of people's favorite foods. [0003] Traditional roasted sweet potatoes are baked with burning coal, and the processing temperature is generally around 300°C. When the coal is b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L7/10A23L29/10
CPCA23V2002/00A23L7/10A23L19/105A23L29/10A23V2200/14A23V2200/16
Inventor 王安建田广瑞魏书信李顺峰刘丽娜高帅平许方方
Owner HENAN ACAD OF AGRI SCI
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