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Cantonese style sausage and preparation method thereof

A Cantonese-style sausage, the technology of the preparation process, applied in the direction of preserving meat/fish with chemicals, food science, etc., can solve the problems of Cantonese-style sausage with high acid value and peroxide value, fat oxidation, and unhealthy health, and achieve fat suppression Oxidation and rancidity, reducing peroxide value and acid value, and inhibiting the formation of nitrosamines

Pending Publication Date: 2020-10-30
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the production and processing process of the prior art, Cantonese-style sausage products are in direct contact with air, which will cause serious fat oxidation and rancidity of the product; resulting in excessively high acid value and peroxide value of Cantonese-style sausage
In order to delay and alleviate the oxidation reaction of Cantonese-style sausage, synthetic antioxidants are often added in the production process, but excessive intake of these food additives is harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation of embodiment 1 Cantonese style sausage

[0031] Cantonese-style sausage raw materials: lean meat 700g, fat meat 300g, salt 20g, water 130g, monosodium glutamate 2g, sodium nitrite 0.1g, white sugar 130g, white wine 40g, pomelo peel extract and konjac powder 10g;

[0032] The mass ratio of the pomelo peel extract and konjac powder is 1:4;

[0033] The pomelo peel extract is prepared by the following method: take 500 g of pomelo peel, cut it into pieces, add 4 L of ethanol with a volume fraction of 95% to carry out heating and reflux extraction, the extraction time is 1.5 h, and after the extraction is completed, the extract is concentrated and dried. Obtain the naringenol extract, i.e. the described pomelo peel extract.

[0034] Preparation method of Cantonese-style sausage:

[0035] (1) Mince lean meat, then mix well with salt, water, pomelo peel extract, konjac powder, monosodium glutamate, and sodium nitrite, and marinate for 15 minutes;

[0036] (...

Embodiment 2

[0038] The preparation of embodiment 2 Cantonese style sausage

[0039] The difference between embodiment 2 and embodiment 1 is that the preparation method of the pomelo peel extract adopted is different, and the pomelo peel extract described in embodiment 2 is further passed on the basis of the naringin alcohol extract prepared in embodiment 1 D101 type macroporous resin enrichment active ingredient, the concrete method of described macroporous resin column chromatography is:

[0040] (1) D101 type macroporous resin on the naringol extract prepared in embodiment 1;

[0041] (2) Then first use 5 times column volume volume fraction to be 15% ethanol elution to remove impurities, then use 5 times column volume volume fraction to be 35% ethanol elution; Collect volume fraction and be 35% ethanol elution The pomelo peel extract is obtained after concentration and drying.

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Abstract

The invention relates to the technical field of sausage preparation, and particularly discloses a Cantonese style sausage and a preparation method thereof. The method comprises the following steps: adding a shaddock peel extract and konjaku flour in the preparation process of the Cantonese style sausage, wherein the addition amounts of the shaddock peel extract and the konjaku flour are as follows: based on the mass of the meat, the addition amounts of the shaddock peel extract and the konjaku flour account for 0.5-2% of the mass of the meat. The pomelo peel extract and the konjaku flour are added in the preparation process of the Cantonese style sausage so that the peroxide value and the acid value of the Cantonese style sausage can be effectively reduced, and the oxidation and the rancidity of fat in the processing process of the Cantonese style sausage can be effectively inhibited.

Description

technical field [0001] The invention relates to the technical field of sausage preparation, in particular to a Cantonese-style sausage and a preparation method thereof. Background technique [0002] Chinese sausage originated about before the Southern and Northern Dynasties, and was recorded in the "Enema Method" in "Qi Min Yao Shu" of the Northern Wei Dynasty, and its production method has been passed down to the present. The more famous ones are Guangdong sausage, Sichuan sausage, Jiangsu Rugao sausage, Zhejiang pork and beef mixed sausage, Hunan sausage, etc. Each sausage has different processing techniques and characteristics. Chinese enema sausage does not add starch, can be stored for a long time, and can be eaten after being cooked. It has a delicious flavor, mellow and rich, and a long aftertaste. The more you chew, the more fragrant it is. It is much better than the enema products in other countries. One, well-known at home and abroad. [0003] Cantonese-style sau...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70A23B4/20A23B4/24
CPCA23L13/65A23L13/42A23L13/428A23L13/432A23L13/72A23B4/20A23B4/24A23V2002/00A23V2200/02A23V2200/044A23V2250/1614A23V2250/21
Inventor 黄天祥杨娟曾晓房白卫东
Owner ZHONGKAI UNIV OF AGRI & ENG
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