Production method of bean grain meat sausage product

Abstract

The invention provides a production method of a bean grain meat sausage product, and belongs to the technical field of food processing. The product is prepared from one or more of soybeans, black beans, green beans, kidney beans, red beans and mung beans, and meat raw materials. The beans are subjected to cleaning and peeling (or no peeling), and rinsing and soaking (or boiling and frying flavoring treatment). The raw material meat is subjected to cleaning, slow melting and mincing, and mixed with auxiliary materials such as soaked soybeans, salt, Chinese prickly ash peel and starch with stirring. The obtained mixture is subjected to rolling, filling, curing, roasting, smoking and refining to obtain a bean grain meat sausage product in bulk. The product is subjected to vacuum packaging andsterilization to obtain the bean grain meat sausage product which can be stored at normal temperature for 3-6 months. Bean and meat amino acids in the product supplement one another, and the productis natural and nutritive, strong in palatability, strong in fragrance, convenient to eat and long in shelf life. The condition that soybeans can only be made into single varieties of foods such as tofu, dried tofu and mixed cold dish is changed, the defect of poor taste caused by excessive use of protein isolate in the meat sausages is overcome, the formula is reasonable, the processing technologyis reliable, the utilization rate of raw materials is high, and the environmental pollution is avoided.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to the processing of bean meat sausage products. technical background [0002] Jilin Province is an important grain production area and commodity grain base in my country. It is known as the "Hometown of Soybeans". Soybean production occupies an important position in Jilin's agricultural production. Promoting the development of soybean agricultural production and the growth of related industrial chains will help to find a long-term and stable source of power for soybean farmers to increase their income and provide new growth points for the economic growth of our province. [0003] Soy does not only refer to soybeans, it also includes black beans and green beans. Soybean has comprehensive nutrition and rich content, and the protein content is 2 times higher than that of pork and 2.5 times that of eggs. The protein content is not only high, but also of good quality. The am...

AI Technical Summary

Problems solved by technology

[0008] Bean meat sausage products are developed through bean deep processing technology, which not only complements plant beans and animal meat amino acids, but also complements nutrition, and the superimposition of bean and meat flavors produces a new aroma and taste, which is palatable, interesting, and convenient to eat , long shelf life, changed the soy bean processed food (tofu, dried tofu, soybean paste), bean sausage products are too traditional, monotonous variety, insufficient nutrition, and reasonable formula, reliable processing technology, high utilization rate of raw materials, no environment Pollution, to overcome the excessive use of soybean protein isolate, which makes the product bitter and tastes poor, and the cost of raw materials is high (the price of soybean protein isolate is 3-5 times that of soybean, because soybean protein isolate has to go through peeling, degreasing, soaking, separation, drying and other more than a dozen processes), using beans instead of meat, reducing the cost of bean sausage, in line with the scientific diet of "eating less meat and more beans" advocated by people, processing bean sausage products with beans, without See any literature reports and products