Sausage containing fresh fruit and vegetable grains and preparation method thereof

A technology for fresh fruit and vegetable granules, which is applied in the direction of food coating, food ingredients containing natural extracts, food ingredients as anti-microbial preservation, etc. The taste of fruits and vegetables, etc., to achieve the effect of good chewiness, uniform and dense texture, and crisp taste

Inactive Publication Date: 2019-03-12
湖南唐人神肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Combining fruits and vegetables with sausages, but in the prior art, the nutrients in fruits and vegetables are generally extracted and then added, so that the taste of fruits and vegetables is lost, or the fruits and vegetables are directly added to it to prepare sausages containing fruits and vegetables, but during the preparation process It will destroy the nutrients in fruits and vegetables, and lose the original crispness and juiciness of fruits and vegetables

Method used

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  • Sausage containing fresh fruit and vegetable grains and preparation method thereof
  • Sausage containing fresh fruit and vegetable grains and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The preparation of embodiment 1 fresh fruit and vegetable grain

[0051] A kind of preparation of fresh fruit and vegetable grain, concrete steps are:

[0052] A1. Weigh fresh apples, sterilize and cut into pieces for later use, the size of the fruit pieces is 3-5mm 3 ;

[0053] A2. Take 0.2 parts of carnauba wax into an emulsification tank, heat to 92°C to dissolve, then add 0.05 parts of mono- and diglyceride fatty acid esters for vacuum emulsification, and the emulsification time is 8-10 minutes. 66~70℃;

[0054] A3. Extract diced fresh fruit and vegetable grains in step A1 in the wax emulsion prepared in step A2 for 20-30 seconds. After the emulsion wraps the fresh fruit and vegetable grains, place them on the vibrating screen chain and vibrate for 10-15 seconds. Make the fruit and vegetable granules evenly wrapped, and place them in an environment with a normal temperature of 25-30°C and a humidity of 25%-30% for 1.5-2 hours to allow the wax liquid on the surface ...

Embodiment 2

[0059] The preparation of embodiment 2 fresh fruit and vegetable grains

[0060] A kind of preparation of fresh fruit and vegetable grain, concrete steps are:

[0061] A1. Weigh fresh pineapple, sterilize and cut into pieces for later use, the fruit size is 3-5mm 3 ;

[0062] A2. Take 0.4 part of carnauba wax into the emulsification tank, heat to 92 ℃ to dissolve, then add 0.1 part of mono- and diglyceride fatty acid ester for vacuum emulsification. ~70°C;

[0063] A3. Extract diced fresh fruit and vegetable grains in step A1 in the wax emulsion prepared in step A2 for 20-30 seconds. After the emulsion wraps the fresh fruit and vegetable grains, place them on the vibrating screen chain and vibrate for 10-15 seconds. Make the fruit and vegetable granules evenly wrapped, and place them in an environment with a normal temperature of 25-30°C and a humidity of 25%-30% for 1.5-2 hours to allow the wax liquid on the surface of the fruit and vegetable granules to solidify and form;...

Embodiment 3

[0067] The preparation of embodiment 3 fresh fruit and vegetable grains

[0068] A kind of preparation of fresh fruit and vegetable grain, concrete steps are:

[0069] A1. Weigh fresh carrots, sterilize and cut into pieces for later use, the size of the fruit is 3-5mm 3 ;

[0070] A2. Take 0.3 parts of carnauba wax into the emulsification tank, heat to 92 ℃ to dissolve, then add 0.07 parts of mono- and diglyceride fatty acid esters to carry out vacuum emulsification, the emulsification time is 8-10 minutes, make wax emulsion and cool down to 66 ~70°C;

[0071] A3. Extract diced fresh fruit and vegetable grains in step A1 in the wax emulsion prepared in step A2 for 20-30 seconds. After the emulsion wraps the fresh fruit and vegetable grains, place them on the vibrating screen chain and vibrate for 10-15 seconds. Make the fruit and vegetable granules evenly wrapped, and place them in an environment with a normal temperature of 25-30°C and a humidity of 25%-30% for 1.5-2 hours...

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Abstract

The present invention relates to the field of meat product food and relates to a sausage containing fresh fruit and vegetable grains and a preparation method thereof. The provided new preparation technology preserves nutrients, crispness and juicy mouthfeel of fruits and vegetables, and the fruit and vegetable grains are added into the sausages to prepare the sausage having meat mouthfeel and alsohaving fruit and vegetable mouthfeel. The prepared fresh fruit and vegetable grains are wrapped once using an emulsion, then the wrapped fruits and vegetables are wrapped by using hot irreversible glue, after the wrapped fruits and vegetables are mixed with meat stuffing, the mixture is subjected to a low-temperature gradient aging and sterilizing technology, and the mouthfeel and nutrients of the fresh fruits and vegetables are completely preserved.

Description

technical field [0001] The invention relates to the field of meat food, more specifically, to a sausage containing fresh fruit and vegetable granules and a preparation method thereof. Background technique [0002] Fruits and vegetables are rich in vitamins, inorganic salts, biological enzymes and plant fibers, which can supplement human nutrition, and contain various organic acids, aromatic substances and various pigment components, which are also important for mediating people's tastes. Combining fruits and vegetables with sausages, but in the prior art, the nutrients in fruits and vegetables are generally extracted and then added, so that the taste of fruits and vegetables is lost, or fruits and vegetables are directly added to it to prepare sausages containing fruits and vegetables, but during the preparation process It will destroy the nutrients in fruits and vegetables, and lose the original crispness and juiciness of fruits and vegetables. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L19/00A23L29/00A23L29/10A23L29/20A23L29/256A23P20/17A23L5/20
CPCA23V2002/00A23L5/21A23L13/42A23L13/48A23L13/65A23L19/03A23L29/04A23L29/10A23L29/20A23L29/256A23P20/17A23V2250/21A23V2250/212A23V2200/02A23V2200/10A23V2250/5118A23V2250/5488A23V2250/51088A23V2250/5026A23V2250/504A23V2250/192A23V2200/222
Inventor 宁孟军付浩华陈文辉彭佳周娇
Owner 湖南唐人神肉制品有限公司
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