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Red bean sausage and preparing method thereof

A red bean and sausage technology, applied in the direction of food science, etc., can solve the problems that consumers cannot intuitively see the number of red beans, harmful to human health, incomplete combustion, etc., and achieve the advantages of industrial automation production, convenient portability and extended storage time Effect

Inactive Publication Date: 2019-04-16
临沂金锣文瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the smoking process is often accompanied by incomplete combustion, and the chemical substances produced are adsorbed on the surface of the sausage, which is harmful to human health
[0004] At present, there are very few sausage products with red beans added on the market. Patent application CN201310107319.X (a fish roe red bean sausage and its preparation method) discloses a way of adding red beans. The addition form of red beans is red bean powder. This way of use brings The taste is relatively rough, and consumers cannot intuitively see the added red beans and their quantity

Method used

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  • Red bean sausage and preparing method thereof
  • Red bean sausage and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of red bean sausage, the specific steps are as follows:

[0037] (1) Marinating material: minced pork and chicken, stir in phosphate, sodium nitrite, salt, and the first part of water, marinate for 18 hours to obtain the marinade;

[0038] (2) Preparation of raw water: soy protein isolate, flavor, red yeast rice, allure red, cochineal red, potassium sorbate, and nisin were added to the second part of water, mixed and stirred until dissolved to obtain raw water;

[0039] (3) Red bean treatment: red bean soak, boil, rinse, boil again, sugar stain treatment;

[0040] (4) Stirring stuffing: Combine the marinade obtained in step (1), the water obtained in step (2), the processed red beans and white sugar in step (3), sodium lactate, maltose syrup, carrageenan, and sodium D-isoascorbate , Starch mix, stir evenly, make stuffing;

[0041] (5) Filling;

[0042] (6) Processing and cooking;

[0043] (7) Packaging.

[0044] In parts by weight, the formula of each ingredien...

Embodiment 2

[0052] A preparation method of red bean sausage, the specific steps are as follows:

[0053] (1) Marinade: minced pork and chicken, stir in phosphate, sodium nitrite, salt, and the first part of water, marinate for 24 hours to obtain the marinade;

[0054] (2) Preparation of raw water: soy protein isolate, flavor, red yeast rice, allure red, cochineal red, potassium sorbate, and nisin were added to the second part of water, mixed and stirred until dissolved to obtain raw water;

[0055] (3) Red bean treatment: red bean soak, boil, rinse, boil again, sugar stain treatment;

[0056] (4) Stirring stuffing: Combine the marinade obtained in step (1), the water obtained in step (2), the processed red beans and white sugar in step (3), sodium lactate, maltose syrup, carrageenan, and sodium D-isoascorbate , Starch mix, stir evenly, make stuffing;

[0057] (5) Filling;

[0058] (6) Processing and cooking;

[0059] (7) Packaging.

[0060] In parts by weight, the formula of each raw material is as f...

Embodiment 3

[0068] A preparation method of red bean sausage, the specific steps are as follows:

[0069] (1) Marinating material: minced pork and chicken, stir in phosphate, sodium nitrite, salt, and the first part of water, marinate for 18 hours to obtain the marinade;

[0070] (2) Preparation of raw water: soy protein isolate, flavor, red yeast rice, allure red, cochineal red, potassium sorbate, and nisin were added to the second part of water, mixed and stirred until dissolved to obtain raw water;

[0071] (3) Red bean treatment: red bean soak, boil, rinse, boil again, sugar stain treatment;

[0072] (4) Stirring stuffing: Combine the marinade obtained in step (1), the water obtained in step (2), the processed red beans and white sugar in step (3), sodium lactate, maltose syrup, carrageenan, and sodium D-isoascorbate , Starch mix, stir evenly, make stuffing;

[0073] (5) Filling;

[0074] (6) Processing and cooking;

[0075] (7) Packaging.

[0076] In parts by weight, the formula of each raw mater...

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Abstract

The invention discloses a red bean sausage and a preparing method thereof. The preparing method comprises seven steps of pickling of materials, preparing of stuffing liquid, treating of red beans, stirring of stuffing, filling, processing and cooking and packaging. The prepared red bean sausage is attractive in color and luster, rich in nutrition and convenient to eat and has the following advantages that the raw material formula and the preparing method of the red bean sausage have originality, and the particulate integrity and good mouthfeel of red beans are guaranteed; the product process is simple, feasible and suitable for production of food processing enterprises of various scales, and industrial automated production is better facilitated; the red bean sausage is convenient to carryand easy to use, the red beans are added, the mouthfeel is unique, and the nutrition is rich; by means of the preparing method, raw materials are prepared respectively, the feeding sequence is controlled, and the time for storing the red bean sausage can be effectively prolonged.

Description

Technical field [0001] The invention relates to a sausage, in particular to a red bean sausage and a preparation method thereof. It belongs to the field of food technology. Background technique [0002] Red beans are flat and cool in nature, sweet in taste, and contain protein, fat, carbohydrates, vitamin B family, potassium, iron, and phosphorus. Red beans can promote the activation of heart blood vessels and are diuretic; in addition, red beans also have the functions of invigorating the stomach, promoting fluid, dispelling dampness and replenishing qi, and are good medicinal and health foods. Red beans are a good friend of women's health, and the rich iron content can make people ruddy. Ingest more red beans, it also has the effect of replenishing blood, promoting blood circulation, strengthening physical strength, and enhancing resistance. [0003] Sausage is a popular food, but as the storage time increases, the content of nitrite in the sausage will increase, the appearanc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/50A23L13/40
CPCA23L13/424A23L13/426A23L13/428A23L13/45A23L13/52A23L13/65
Inventor 倪来学王伟孙继坤
Owner 临沂金锣文瑞食品有限公司
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