Meal-replacement quick-frozen fruit and vegetable rice cake sausage and preparation method thereof
By using a compound emulsification stabilizer and specific processes in frozen fruit, vegetable rice cakes and sausages, the problems of texture instability and starch regeneration of the product under low temperature storage conditions are solved, and the stability of texture and nutritional value are achieved.
Patent Information
- Application Number
- CN202411921563.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-25
- Publication Date
- 2025-02-25
AI Technical Summary
The existing frozen fruit, vegetable, rice, cake, meat and sausages are unstable under low-temperature frozen storage conditions, and there is starch regeneration, which affects the taste and nutritional value of the product.
Complex emulsification stabilizers, including glycerol monostearate, trehalose, β-cyclodextrin and xanthan gum, combined with raw materials such as pork, glutinous rice, fruits, vegetables, etc., and are cooked in low-temperature segments and frozen in single temperature Process, stabilizes the texture changes of the product and inhibits starch regeneration.
The texture stability of frozen fruits, vegetables, rice, cakes and sausages under low-temperature frozen storage conditions has been achieved, which avoids starch regeneration, enhances the taste and nutritional value of the product, and meets the needs of meal replacement.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food, and particularly relates to a quick-frozen fruit and vegetable rice cake sausage that can replace meals and a preparation method thereof. Background Art
[0002] With the continuous improvement of people's living standards and the accelerated pace of life, consumers' food consumption concepts have evolved from the initial satisfaction with food and clothing to the pursuit of high-quality, convenient, fast, nutritious and delicious consumption. Therefore, the demand for meat products with high nutritional value, convenient consumption, safety and hygiene is increasing.
[0003] Oats contain both soluble and insoluble dietary fibers, so they are known as the "nobles" in the natural dietary fiber family. The total fiber content of oats is 17-21%, which can improve digestion, promote gastrointestinal motility, and moisten the intestines and relieve constipation; it has a significant effect in lowering low-density cholesterol and a certain effect in increasing serum high-density cholesterol, and the effect of lowering blood lipids is very obvious. The rich vitamins, minerals and amino acids contained in oats play an extremely important role in improving the health of the body, promoting development, participating in metabolism, and resisting diseases.
[0004] Lean pork is high in protein, with up to 29 grams of protein per 100 grams. It is also rich in vitamin B, which can make the body feel stronger. Pork can also provide essential fatty acids for the human body.
[0005] my country's glutinous rice production areas are widely distributed, and glutinous rice is deeply loved by people. Glutinous rice is warm in nature and sweet in taste, which can warm the spleen and stomach and replenish the middle qi. Glutinous rice also contains rich nutrients such as protein, calcium, phosphorus, iron, and niacin. It can be called a warm and strong food. When used in combination with pork, it presents a soft, glutinous and fragrant taste and flavor in the product.
[0006] The fruit and vegetable rice cake sausage made from oats, glutinous rice, pork and certain fruits and vegetables has the characteristics of high nutritional value and convenient use. However, since oats, glutinous rice and other ingredients contain high starch, the quick-frozen fruit and vegetable rice cake sausage still has aging and regeneration during production, low-temperature storage and edible processing. At the same time, in order to balance the dietary nutrition, the addition of granular nutritious ingredients such as yellow peaches, corn and green beans also has a certain impact on the product texture.
[0007] Therefore, it becomes a problem to be solved to provide a quick-frozen fruit and vegetable rice cake sausage that can stabilize the texture change of the product under low-temperature freezing storage conditions and inhibit the retrogradation of starch during processing and storage. Summary of the invention
[0008] In view of this, the technical problem to be solved by the present invention is to provide a quick-frozen fruit and vegetable rice cake sausage that can be used as a meal replacement. The quick-frozen fruit and vegetable rice cake sausage provided by the present invention has a stable texture under low-temperature freezing storage conditions and does not undergo regeneration during processing and storage.
[0009] The present invention utilizes pork, glutinous rice, fruits, vegetables and the like to meet the supply of nutrients in the diet and the need for meal replacement. At the same time, the texture change of the product during frozen storage is stabilized by the use of a compound emulsifier stabilizer, while inhibiting the retrogradation of starch during processing and storage.
[0010] The present invention also provides a quick-frozen fruit and vegetable rice cake sausage that can replace meals. The preparation raw materials include a compound emulsifier stabilizer, and the compound emulsifier stabilizer includes: 0.1-0.2 parts of glyceryl monostearate, 0.1-0.2 parts of trehalose, 0.2-0.3 parts of β-cyclodextrin, and 0.1-0.2 parts of xanthan gum.
[0011] Preferably, the raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage that can replace meals include:
[0012] 25-40 parts of pork, 20-30 parts of glutinous rice flour, 20-30 parts of water, 8-20 parts of fruits, vegetables and grains, 3-5 parts of white sugar, 1-1.5 parts of edible salt, 0.5-0.8 parts of compound emulsifier stabilizer, 0.3-0.5 parts of spices, 0.1-0.2 parts of ascorbic acid, and 0.1-0.2 parts of complex phosphate.
[0013] Preferably, the pork includes 20 to 30 portions of lean pork and 5 to 10 portions of fat pork.
[0014] Preferably, the fruits, vegetables and grains include 2 to 5 parts of yellow peaches, 2 to 5 parts of oatmeal, 2 to 5 parts of corn kernels and 2 to 5 parts of green beans.
[0015] The present invention also provides a method for preparing the quick-frozen fruit and vegetable rice cake sausage that can replace meals, comprising the following steps:
[0016] The raw materials are mixed and then filled, steamed, quick-frozen and packaged in sequence to obtain quick-frozen fruit and vegetable rice cake sausage that can be used as a meal substitute.
[0017] Preferably, the mixing comprises:
[0018] 1) mincing pork to obtain minced meat;
[0019] 2) mixing salt, spices and composite phosphate with water to obtain feed water;
[0020] 3) mixing the meat filling and the water, and marinating the meat filling to obtain marinated meat filling;
[0021] 4) mixing the compound emulsion stabilizer with ice water to obtain a stable solution;
[0022] 5) The marinated meat filling, fruits, vegetables, grains, stabilizing liquid and water are mixed and stirred to obtain a filling.
[0023] Preferably, the lean pork is minced using a 10-18 mm perforated plate, and the fat pork is minced using a 6 mm perforated plate.
[0024] Preferably, in step 2), the mixing and stirring time is 10 to 15 minutes;
[0025] In step 3), the pickling temperature is 0-7° C. and the pickling time is 10-12 hours.
[0026] Preferably, the cooking is performed in a baking oven, and the process is as follows:
[0027] Dry at 60-65°C for 10-20 minutes;
[0028] Steam at 82-85°C for 30-35 minutes;
[0029] Dry at 65-70°C for 5-10 minutes;
[0030] Sugar smoking at 80-82℃, 3-4 minutes;
[0031] After finishing, cool in the cooling room.
[0032] Preferably, the quick-freezing temperature is such that the center temperature of the quick-frozen fruit, vegetable, rice cake and sausage that can replace a meal reaches below -18°C.
[0033] Compared with the prior art, the present invention provides a quick-frozen fruit and vegetable rice cake sausage that can be used as a meal replacement, and the preparation raw materials include a compound emulsifier stabilizer, and the compound emulsifier stabilizer includes: 0.1-0.2 parts of glyceryl monostearate, 0.1-0.2 parts of trehalose, 0.2-0.3 parts of β-cyclodextrin, and 0.1-0.2 parts of xanthan gum. The present invention can stabilize the changes in texture of the product during frozen storage by selecting a specific type of compound emulsifier stabilizer, and at the same time inhibit the retrogradation phenomenon caused by starch during processing and storage. The present invention utilizes pork, glutinous rice, fruits, vegetables, etc., which can meet the supply of nutrients in the diet and meet the needs of meal replacement. BRIEF DESCRIPTION OF THE DRAWINGS
[0034] Figure 1 It is the complete texture curve of the embodiment and the comparative example. DETAILED DESCRIPTION
[0035] The invention provides a quick-frozen fruit and vegetable rice cake sausage that can replace meals. The preparation raw materials include a compound emulsifier stabilizer, and the compound emulsifier stabilizer includes: 0.1-0.2 parts of glyceryl monostearate, 0.1-0.2 parts of trehalose, 0.2-0.3 parts of beta-cyclodextrin, and 0.1-0.2 parts of xanthan gum.
[0036] The raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage that can be used as a meal replacement provided by the present invention include a compound emulsifier stabilizer, which includes 0.1 to 0.2 parts of glyceryl monostearate, which can be 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, or any value between 0.1 and 0.2 parts.
[0037] The compound emulsion stabilizer also includes 0.1-0.2 parts of trehalose, which can be 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, or any value between 0.1 and 0.2 parts.
[0038] The compound emulsifier stabilizer also includes 0.2 to 0.3 parts of β-cyclodextrin, which can be 0.2, 0.21, 0.22, 0.23, 0.24, 0.25, 0.26, 0.27, 0.28, 0.29, 0.3, or any value between 0.2 and 0.3 parts.
[0039] The compound emulsion stabilizer also includes 0.1 to 0.2 parts of xanthan gum, which can be 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, or any value between 0.1 and 0.2 parts.
[0040] The present invention can stabilize the texture change of the product during frozen storage by selecting a specific type of compound emulsifier stabilizer, and at the same time inhibit the retrogradation phenomenon of starch caused during processing and storage.
[0041] In some specific embodiments of the present invention, the raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage that can replace meals include:
[0042] 25-40 parts of pork, 20-30 parts of glutinous rice flour, 20-30 parts of water, 8-20 parts of fruits, vegetables and grains, 3-5 parts of white sugar, 1-1.5 parts of edible salt, 0.5-0.8 parts of compound emulsifier stabilizer, 0.3-0.5 parts of spices, 0.1-0.2 parts of ascorbic acid, and 0.1-0.2 parts of complex phosphate.
[0043] The raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage provided by the present invention include 25 to 40 parts of pork, which can be 25, 30, 35, 40, or any value between 25 and 40 parts. In the present invention, 20 to 30 parts of pork lean meat and 5 to 10 parts of pork fat are preferably used as the pork source, wherein the pork lean meat can be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, or any value between 20 and 30 parts. The pork fat can be 5, 6, 7, 8, 9, 10, or any value between 5 and 10 points.
[0044] The raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage that can replace meals provided by the present invention also include 20 to 30 parts of glutinous rice flour, which can be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, or any value between 20 and 30 parts.
[0045] The raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage that can replace meals provided by the present invention also include 8 to 20 parts of fruit and vegetable grains, which can be 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, or any value between 8 and 20. In the present invention, there is no special restriction on the specific type of the fruit and vegetable grain powder, which can be at least one of yellow peach, oat, corn, green bean, red bean, pumpkin, sweet potato, and white kidney bean.
[0046] The raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage that can replace meals provided by the present invention also include 20 to 30 parts of water, which can be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, or any value between 20 and 30 parts.
[0047] The raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage that can replace meals provided by the present invention also include 3 to 5 parts of white sugar, which can be 3, 3.5, 4, 4.5, 5, or any value between 3 and 5 parts.
[0048] The raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage that can replace meals provided by the present invention also include 1 to 1.5 parts of edible salt, which can be 1, 1.1, 1.2, 1.3, 1.4, 1.5, or any value between 1 and 1.5 parts.
[0049] The raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage that can replace meals provided by the present invention also include 0.5 to 0.8 parts of a compound emulsifier stabilizer, which can be 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, or any value between 0.5 and 0.8 parts. The compound emulsifier stabilizer is the compound emulsifier stabilizer described above.
[0050] The raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage provided by the present invention also include 0.3 to 0.5 parts of spices, which can be 0.3, 0.4, 0.5, or any value between 0.3 and 0.5 parts. The present invention does not specifically limit the specific types of the spices, and any type of spices known to those skilled in the art that can be used for preparing rice cake sausages can be used.
[0051] The raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage that can replace meals provided by the present invention also include 0.1 to 0.2 parts of ascorbic acid, which can be 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, or any value between 0.1 and 0.2 parts.
[0052] The raw materials for preparing the quick-frozen fruit and vegetable rice cake sausage that can be used as a meal replacement provided by the present invention also include 0.1 to 0.2 parts of composite phosphate, which can be 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, or any value between 0.1 and 0.2 parts.
[0053] The quick-frozen fruit and vegetable rice cake sausage prepared by the invention is filled with pig casing or collagen casing; the eating method can be steaming, boiling, roasting, etc. The fruit and vegetable rice cake sausage has a full meat granular texture, a meaty mixed with fruity flavor, a soft and glutinous taste, tender and smooth texture, and is elastic, can be used as a meal replacement, has a storage environment of below -18°C, has a stable antifreeze property during frozen storage, and can effectively control starch regeneration.
[0054] The present invention also provides a method for preparing the quick-frozen fruit and vegetable rice cake sausage that can replace meals, comprising the following steps:
[0055] The raw materials are mixed and then filled, steamed, quick-frozen and packaged in sequence to obtain quick-frozen fruit and vegetable rice cake sausage that can be used as a meal substitute.
[0056] Wherein, the mixing includes:
[0057] 1) mincing pork to obtain minced meat;
[0058] 2) mixing salt, spices and composite phosphate with water to obtain feed water;
[0059] 3) mixing the meat filling and the water, and marinating the meat filling to obtain marinated meat filling;
[0060] 4) mixing the compound emulsion stabilizer with ice water to obtain a stable solution;
[0061] 5) The marinated meat filling, fruits, vegetables, grains, stabilizing liquid and water are mixed and stirred to obtain a filling.
[0062] Specifically, the present invention grinds pork to obtain meat filling, wherein the lean pork is grinded using a 10-18mm orifice plate, and the fat pork is grinded using a 6mm orifice plate.
[0063] The salt, spices and composite phosphate are mixed with water to obtain feed water, wherein the temperature of the feed water is controlled at 0-10°C.
[0064] Then, the meat filling and the water are mixed and stirred. The mixing and stirring time is 15 to 20 minutes, which can be 15, 16, 17, 18, 19, 20, or any value between 15 and 20 minutes.
[0065] The stirred meat filling is marinated. In the present invention, the marinating temperature is 0-7°C, which can be 0, 1, 2, 3, 4, 5, 6, 7, or any value between 0-7°C, and the marinating time is 10-12 hours, which can be 10, 11, 12, or any value between 10-12 hours.
[0066] The compound emulsified stabilizer is mixed with ice water to obtain a stabilized liquid. Specifically, ice water and the compound emulsified stabilizer are added to a chopping machine and chopped at high speed to obtain a stabilized liquid. The rotation speed of the high-speed chopping is 3000-3600 rpm, which can be 3000, 3100, 3200, 3300, 3400, 3500, 3600, or any value between 3000-3600 rpm, and the time is 2-3 minutes.
[0067] The marinated meat filling, fruits, vegetables, grains, stabilizing liquid and water are mixed and stirred to obtain a filling material, wherein the mixing and stirring is performed in a vacuum mixer for 30 minutes.
[0068] The stirred stuffing is filled in time. In the present invention, pig casing or collagen casing is used for sausage filling.
[0069] Then the filled sausage is steamed. In the present invention, the steaming is performed in a baking oven, and the process is as follows:
[0070] Dry at 60-65°C for 10-20 minutes;
[0071] Steam at 82-85°C for 30-35 minutes;
[0072] Dry at 65-70°C for 5-10 minutes;
[0073] Sugar smoking at 80-82℃, 3-4 minutes;
[0074] After the process is finished, the mixture is cooled in a cooling room at a temperature of 10 to 15°C.
[0075] After cooling, put it into the IQF freezer for quick freezing until the core temperature of the product reaches below -18°C.
[0076] Finally, the prepared quick-frozen fruit and vegetable rice cake and sausage that can be used as a meal replacement are packaged.
[0077] The invention marinates pork lean meat and pork fat with salt, phosphate, spices and the like to give the product a meat red color and pork fat aroma; adds glutinous rice flour to provide a soft, tender and smooth taste after steaming; yellow peaches, oatmeal grains, corn grains, green beans and the like can provide fruit and vegetable flavors, dietary fiber and vitamins and the like; and cooperates with low-temperature segmented steaming, single freezing and other processes to achieve the preparation of fruit and vegetable rice cake sausages; uses a compound emulsifier stabilizer to stabilize the texture changes of the product during frozen storage, while inhibiting the retrogradation phenomenon caused by starch during processing and storage.
[0078] In order to further understand the present invention, the quick-frozen fruit and vegetable rice cake sausage and the preparation method thereof provided by the present invention are described below in conjunction with the embodiments. The protection scope of the present invention is not limited by the following embodiments.
[0079] Example 1
[0080] 1. Formulation
[0081] A quick-frozen fruit and vegetable rice cake sausage is composed of raw materials and auxiliary materials, wherein the raw materials include: 25 parts of pork lean meat, 8 parts of pork fat, 22 parts of glutinous rice flour, 30 parts of water, 5 parts of yellow peaches, 3 parts of oatmeal grains, 5 parts of corn grains, and 3 parts of green beans; the auxiliary materials include 1 part of edible salt, 3 parts of white granulated sugar, 0.6 parts of compound emulsifier stabilizer (the compounding ratio is 0.1125 parts of glyceryl monostearate, 0.225 parts of trehalose, 0.15 parts of β-cyclodextrin, and 0.1125 parts of xanthan gum), 0.3 parts of spices, 0.1 parts of ascorbic acid, and 0.2 parts of composite phosphate (including 0.1 parts of sodium pyrophosphate and 0.1 parts of sodium tripolyphosphate)
[0082] 2. Preparation process
[0083] (1) Raw meat mincing: Pork lean meat is minced using a 10-18mm perforated plate, and pork fat is minced using a 6mm perforated plate;
[0084] (2) Preparation of water: stir edible salt, spices, composite phosphate and 5 parts of water to form brine, and control the temperature at 0-10°C;
[0085] (3) Primary stirring: Add raw meat and water, start stirring for 15 minutes.
[0086] (4) Marinating: Place the mixed meat filling in an environment of 0-7°C for 10-12 hours;
[0087] (5) Preparation of stabilizing solution: Add ice water and compound emulsifier stabilizer into a chopper and chop at 3600 rpm for 2 minutes;
[0088] (6) Secondary stirring: Add the marinated meat filling, glutinous rice flour, yellow peach grains, oatmeal grains, corn grains, green beans, and remaining water into a blender and stir under vacuum for 30 minutes;
[0089] (7) Filling: The mixed filling is filled in time, and the sausage stuffer uses pig casings;
[0090] (8) Steaming: The pig casing and collagen casing are steamed in a baking oven, and the process is as follows: drying at 60°C for 10 minutes, steaming at 82°C for 30 minutes, drying at 65°C for 5 minutes, and sugar smoking at 80°C for 3 minutes; after the end, cool in a cooling room;
[0091] (9) Quick freezing: After cooling, put it into the single freezer for quick freezing until the core temperature reaches below -18°C
[0092] (10) Packaging: After single freezing, use transparent packaging bags for packaging;
[0093] Example 2
[0094] Same as Example 1, except that the amount of compound emulsion stabilizer added is reduced
[0095] A quick-frozen fruit and vegetable rice cake sausage is composed of raw materials and auxiliary materials, wherein the raw materials include: 25 parts of pork lean meat, 8 parts of pork fat, 22 parts of glutinous rice flour, 30 parts of water, 5 parts of yellow peaches, 3 parts of oatmeal grains, 5 parts of corn kernels, and 3 parts of green beans; the auxiliary materials include 1 part of edible salt, 3 parts of white granulated sugar, 0.4 parts of compound emulsifier stabilizer (the compounding ratio is 0.075 parts of glyceryl monostearate, 0.15 parts of trehalose, 0.1 parts of β-cyclodextrin, and 0.075 parts of xanthan gum), 0.3 parts of spices, 0.1 parts of ascorbic acid, and 0.2 parts of composite phosphate (including 0.1 parts of sodium pyrophosphate and 0.1 parts of sodium tripolyphosphate)
[0096] Example 3
[0097] Same as Example 1, except that the amount of compound emulsion stabilizer added is increased
[0098] A quick-frozen fruit and vegetable rice cake sausage is composed of raw materials and auxiliary materials, wherein the raw materials include: 25 parts of pork lean meat, 8 parts of pork fat, 22 parts of glutinous rice flour, 30 parts of water, 5 parts of yellow peaches, 3 parts of oatmeal grains, 5 parts of corn grains, and 3 parts of green beans; the auxiliary materials include 1 part of edible salt, 3 parts of white sugar, 0.8 parts of compound emulsifier stabilizer (the compounding ratio is 0.15 parts of glyceryl monostearate, 0.3 parts of trehalose, 0.2 parts of β-cyclodextrin, and 0.15 parts of xanthan gum), 0.3 parts of spices, 0.1 parts of ascorbic acid, and 0.2 parts of composite phosphate (including 0.1 parts of sodium pyrophosphate and 0.1 parts of sodium tripolyphosphate)
[0099] Example 4
[0100] Same as Example 1, except that the ratio of added raw materials is changed
[0101] A quick-frozen fruit and vegetable rice cake sausage is composed of raw materials and auxiliary materials, wherein the raw materials include: 20 parts of pork lean meat, 13 parts of pork fat, 20 parts of glutinous rice flour, 32 parts of water, 5 parts of yellow peaches, 3 parts of oatmeal grains, 5 parts of corn grains, and 3 parts of green beans; the auxiliary materials include 1 part of edible salt, 3 parts of white granulated sugar, 0.6 parts of compound emulsifier stabilizer (the compounding ratio is 0.1125 parts of glyceryl monostearate, 0.225 parts of trehalose, 0.15 parts of β-cyclodextrin, and 0.1125 parts of xanthan gum), 0.3 parts of spices, 0.1 parts of ascorbic acid, and 0.2 parts of composite phosphate (including 0.1 parts of sodium pyrophosphate and 0.1 parts of sodium tripolyphosphate)
[0102] Comparative Example 1
[0103] Same as Example 1, except that the compound emulsifier stabilizer reduces trehalose and xanthan gum.
[0104] A quick-frozen fruit and vegetable rice cake sausage is composed of raw materials and auxiliary materials, wherein the raw materials include: 25 parts of pork lean meat, 8 parts of pork fat, 22 parts of glutinous rice flour, 30 parts of water, 5 parts of yellow peaches, 3 parts of oatmeal grains, 5 parts of corn kernels, and 3 parts of green beans; the auxiliary materials include 1 part of edible salt, 3 parts of white sugar, 0.6 parts of compound emulsifier stabilizer (the compounding ratio is 0.225 parts of glyceryl monostearate and 0.375 parts of β-cyclodextrin), 0.3 parts of spices, 0.1 parts of ascorbic acid, and 0.2 parts of composite phosphate (including 0.1 parts of sodium pyrophosphate and 0.1 parts of sodium tripolyphosphate)
[0105] Comparative Example 2
[0106] Same as Example 1, except that the xanthan gum is reduced.
[0107] A quick-frozen fruit and vegetable rice cake sausage is composed of raw materials and auxiliary materials, wherein the raw materials include: 25 parts of pork lean meat, 8 parts of pork fat, 22 parts of glutinous rice flour, 30 parts of water, 5 parts of yellow peaches, 3 parts of oatmeal grains, 5 parts of corn grains, and 3 parts of green beans; the auxiliary materials include 1 part of edible salt, 3 parts of white sugar, 0.6 parts of compound emulsifier stabilizer (the compounding ratio is 0.225 parts of glyceryl monostearate, 0.225 parts of trehalose, and 0.15 parts of beta-cyclodextrin), 0.3 parts of spices, 0.1 parts of ascorbic acid, and 0.2 parts of composite phosphate (including 0.1 parts of sodium pyrophosphate and 0.1 parts of sodium tripolyphosphate)
[0108] Test Example 1-Sensory Evaluation
[0109] The products obtained in the examples and comparative examples were frozen at -18°C for 3 months and then subjected to food sensory evaluation. The evaluation method was as follows: the products of the examples and comparative examples were respectively steamed and then the product sensory evaluation was conducted, including color, texture, taste, and flavor indicators.
[0110] Sensory evaluation index characteristics description:
[0111] Table 1
[0112] Sensory Project Specific description score Color The product has its own inherent color, and the intestine is bright and shiny 0～20 Organization Status The tissue is dense, elastic, and easy to slice. There is no cartilage or other impurities, and no dense pores. 0～20 Taste Moderately soft and hard, tender and elastic, the fruit and vegetable particles have a chewy feel 0～20 Flavor Light and refreshing, with a meaty aftertaste 0～20
[0113] The sensory evaluation results are as follows:
[0114] Table 2
[0115] Evaluation indicators Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Color 18 17 17 14 16 17 Organization Status 18 16 16 15 14 15 Taste 18 17 18 16 10 12 Flavor 18 17 17 17 16 16 Total score 72 67 68 62 56 60
[0116] Test Example 2-Texture Determination
[0117] The products obtained in the examples and comparative examples were tested and the results are shown in Figure 1 and Table 3. Figure 1 It is the complete texture curve of the embodiment and the comparative example.
[0118] Table 3
[0119]
[0120]
[0121] Comprehensive texture test data and sensory evaluation show that Examples 1, 2, and 3 are relatively good, among which Example 1 is the best. The overall taste and hardness of Example 3 are relatively hard, and the taste of Example 4 is relatively soft, with a strong fat aroma. The taste of Comparative Examples 1 and 2 is significantly weaker than that of Example 1; the chewiness and hardness of Examples 1, 2, and 3 are significantly improved compared with Comparative Examples 1 and 2. Comprehensive test data and sensory evaluation show that Examples 1 to 3 can inhibit starch retrogradation, especially Example 1 has a significant inhibitory effect on starch retrogradation.
[0122] The quick-frozen fruit and vegetable rice cake sausage prepared in the embodiment of the present invention has bright color, full meat granularity, meat aroma mixed with fruit flavor, dense and elastic texture, tender and elastic taste, and the composite emulsifier stabilizer of the present invention has an obvious stabilizing effect on the overall texture of the quick-frozen fruit and vegetable rice cake sausage, and has a certain inhibitory effect on the starch retrogradation of the product.
[0123] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A quick-frozen fruit and vegetable rice cake sausage that can replace meals, characterized in that: The preparation raw materials include a compound emulsification stabilizer, which includes: 0.1-0.2 parts of glyceryl monostearate, 0.1-0.2 parts of trehalose, 0.2-0.3 parts of beta-cyclodextrin, and 0.1-0.2 parts of xanthan gum.
2. The quick-frozen fruit and vegetable rice cake sausage that can replace meals according to claim 1, characterized in that: The raw materials for preparation include: 25-40 parts of pork, 20-30 parts of glutinous rice flour, 20-30 parts of water, 8-20 parts of fruits, vegetables and grains, 3-5 parts of white sugar, 1-1.5 parts of edible salt, 0.5-0.8 parts of compound emulsifier stabilizer, 0.3-0.5 parts of spices, 0.1-0.2 parts of ascorbic acid, and 0.1-0.2 parts of complex phosphate.
3. The quick-frozen fruit and vegetable rice cake sausage that can replace meals according to claim 1, characterized in that: The pork comprises 20 to 30 portions of lean pork and 5 to 10 portions of fat pork.
4. The quick-frozen fruit and vegetable rice cake sausage that can replace meals according to claim 1, characterized in that: The fruits, vegetables and grains include 2 to 5 portions of yellow peaches, 2 to 5 portions of oatmeal grains, 2 to 5 portions of corn grains and 2 to 5 portions of green beans.
5. A method for preparing the quick-frozen fruit and vegetable rice cake sausage that can replace a meal as claimed in any one of claims 1 to 4, characterized in that: The following steps are involved: The raw materials are mixed and then filled, steamed, quick-frozen and packaged in sequence to obtain quick-frozen fruit and vegetable rice cake sausage that can be used as a meal substitute.
6. The preparation method according to claim 5, characterized in that: The mixing includes: 1) mincing pork to obtain minced meat; 2) mixing salt, spices and composite phosphate with water to obtain feed water; 3) mixing the meat filling and the water, and marinating the meat filling to obtain marinated meat filling; 4) mixing the compound emulsion stabilizer with ice water to obtain a stable solution; 5) The marinated meat filling, fruits, vegetables, grains, stabilizing liquid and water are mixed and stirred to obtain a filling.
7. The preparation method according to claim 6, characterized in that: Pork lean meat is minced using a 10-18mm perforated plate, and pork fat is minced using a 6mm perforated plate.
8. The preparation method according to claim 6, characterized in that: In step 2), the mixing and stirring time is 10 to 15 minutes; In step 3), the pickling temperature is 0-7° C. and the pickling time is 10-12 hours.
9. The preparation method according to claim 5, characterized in that: The steaming is performed in a baking oven, and the process is as follows: Dry at 60-65°C for 10-20 minutes; Steam at 82-85°C for 30-35 minutes; Dry at 65-70°C for 5-10 minutes; Sugar smoking at 80-82℃, 3-4 minutes; After finishing, cool in the cooling room.
10. The preparation method according to claim 5, characterized in that: The quick-freezing temperature is such that the center temperature of the quick-frozen fruit, vegetable, rice cake and sausage that can be used as a meal replacement reaches below -18°C.