Formula and preparation method of glutinous rice sausage

Abstract

The invention discloses a formula and a preparation method of a glutinous rice sausage. The preparation method comprises the following steps: stir-frying glutinous rice and salted meat; the stir-fried glutinous rice comprises glutinous rice, fried lard oil, minced garlic, trehalose, refined salt and monosodium glutamate; the salted meat comprises pork, chopped salted fat dices, water, white granulated sugar, refined salt, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate and auxiliary materials; the preparation of the stir-fried glutinous rice comprises hot frying and cold frying. The flavor of the glutinous rice sausages is remarkably improved, the glutinous rice in the sausages absorbs grease of the stuffing, particles are full, the taste is fragrant, sweet, soft and glutinous, and the overall flavor is richer and more harmonious.

Description

Technical Field

[0001] This invention relates to the field of food processing, specifically to a formula and preparation method for glutinous rice sausage. Background Technology

[0002] Glutinous rice sausage is a creative traditional sausage. It is typically made by stuffing seasoned glutinous rice with other fillings into casings before cooking. It features a chewy outer skin and a soft, sticky filling, and is convenient to carry and store, making it popular with consumers. With the increasing demand for healthy eating and traditional delicacies among modern people, glutinous rice sausage, as a low-fat, high-protein snack, has huge market potential. However, existing glutinous rice sausage preparation technology has many shortcomings: improper control of the soaking time in the soaking process (too short a time results in undercooked rice, too long a time results in mushy rice affecting the texture); insufficient stirring and inconsistent temperature during the frying process leads to uneven heating, with some parts overcooked or undercooked; and inaccurate control of the steaming process parameters (temperature and time) results in inconsistent product quality. These problems limit the standardized production and market promotion of glutinous rice sausage and fail to meet consumers' dietary needs. Summary of the Invention

[0003] The purpose of this invention is to solve the following problems existing in current glutinous rice sausages: 1. Inaccurate control of glutinous rice soaking time leads to insufficient or excessive water absorption by the glutinous rice, affecting its cooking degree and taste.

[0004] 2. Unstable temperature control and uneven stirring during the frying process can easily cause the glutinous rice to stick to the pot, burn, or be heated unevenly.

[0005] 3. The steaming process parameters are not standardized, resulting in glutinous rice sausages that are either hard or mushy after steaming, and the product has poor stability.

[0006] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: A type of glutinous rice sausage includes: stir-fried glutinous rice and marinated meat; the stir-fried glutinous rice includes: glutinous rice, lard, minced garlic, trehalose, refined salt, and monosodium glutamate; the marinated meat includes: pork, marinated diced fat, water, white sugar, refined salt, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate, and auxiliary ingredients; the preparation of the stir-fried glutinous rice includes first hot stir-frying and then cold stir-frying.

[0007] Preferably, the ingredients include the following parts by weight: 50-60 parts of the stir-fried glutinous rice and 40-50 parts of the marinated meat; the stir-fried glutinous rice includes the following parts by weight: 92-98 parts of glutinous rice, 1-3 parts of lard, 0.5-1 part of minced garlic, 0.5-1 part of trehalose, 0.5-1 part of refined salt, and 0.1-0.5 parts of monosodium glutamate; the marinated meat includes the following parts by weight: 70-80 parts of pork, 5-15 parts of the marinated minced fat, 5-10 parts of water, 5-10 parts of white sugar, 1-2 parts of refined salt, 0.1-0.5 parts of monosodium glutamate, 0.1-0.5 parts of sodium tripolyphosphate, 0.1-0.5 parts of sodium pyrophosphate, and 0.5-1 parts of the auxiliary ingredients; the pork includes one or more of lean minced meat and fatty minced meat; the temperature difference between the hot stir-fry and the cold stir-fry is not less than 40°C.

[0008] Preferably, the ingredients include the following parts by weight: 54 parts of the stir-fried glutinous rice and 46 parts of the marinated meat; the stir-fried glutinous rice includes the following parts by weight: 95 parts of glutinous rice, 2 parts of lard, 0.56 parts of minced garlic, 0.93 parts of trehalose, 0.73 parts of refined salt, and 0.36 parts of monosodium glutamate; the marinated meat includes the following parts by weight: 75 parts of pork, 10 parts of the marinated minced fat, 5.2 parts of water, 7 parts of white sugar, 1.3 parts of refined salt, 0.3 parts of monosodium glutamate, 0.2 parts of sodium tripolyphosphate, 0.15 parts of sodium pyrophosphate, and 0.78 parts of the auxiliary materials; the pork includes a mixture of lean minced meat and fat minced meat in an 8:2 ratio; the auxiliary materials include one or more of pepper powder, flavoring powder, seasonings, food flavorings, and sodium isocyanate.

[0009] A method for preparing the above-mentioned glutinous rice sausage includes: A. Grinding sugar powder; B. Rendering lard; C. Soak glutinous rice; D. Stir-frying, including first hot stir-frying and then cold stir-frying, to obtain the stir-fried glutinous rice; E. Marinating process to obtain the marinated meat; F. Mix the stir-fried glutinous rice and the marinated meat to obtain a mixed paste; G. Fill the casing with the mixed paste to obtain glutinous rice sausage; H. Steam the raw glutinous rice sausage to obtain the glutinous rice sausage.

[0010] Preferably, step D includes: first heating and melting the lard, then stir-frying the glutinous rice, and then adding minced garlic, trehalose, salt, and MSG in sequence, continuing to stir-fry to complete the hot stir-fry, and then removing it from the pan; then performing the cold stir-fry until the material cools down, stopping the stirring, and obtaining the stir-fried glutinous rice.

[0011] Preferably, step D includes: first heating and melting the lard, then stir-frying the glutinous rice for 5 minutes, and then adding minced garlic, trehalose, salt, and MSG in sequence, continuing to stir-fry until 45°C to complete the hot stir-fry, and removing it from the pan; then pouring it into another wok for the cold stir-fry, the temperature of the wok being 3°C, and stir-frying until the material cools to 5°C, stopping stirring to obtain the stir-fried glutinous rice.

[0012] The glutinous rice filling is innovatively processed using a two-stage "hot-cold stir-fry" process. After being traditionally hot-fried to 45°C, the glutinous rice is immediately transferred to a wok at 3°C ​​for rapid cold stir-frying until the core temperature of the glutinous rice drops to 5°C. This process can quickly stop the gelatinization reaction of the glutinous rice, effectively lock in the flavor formed after hot stir-frying, and fix the glutinous rice particles, thus solving the problem of the glutinous rice becoming soft and mushy due to residual heat after hot stir-frying.

[0013] Preferably, step H includes: first drying the glutinous rice sausage, then steaming it, and after steaming, turning off the steam and simmering the glutinous rice sausage to complete the steaming process and obtain the glutinous rice sausage.

[0014] Preferably, step H includes: first drying the glutinous rice sausage for 10 minutes at a temperature of 55°C; then steaming for 30 minutes at a temperature of 91°C; after steaming, turning off the steam and simmering the glutinous rice sausage for 10 minutes; and finally completing the steaming process to obtain the glutinous rice sausage.

[0015] The steaming process is optimized into a three-stage process of "drying - steaming - simmering". The process first dries the glutinous rice sausage at 55℃ for 10 minutes to denature and coagulate the surface protein; then it is steamed at 91℃ for no more than 30 minutes to fully cook it; finally, the steam is turned off and the sausage is simmered for 10 minutes using the residual heat. This segmented temperature-controlled steaming can effectively lock in the internal moisture and flavor, and make the heat penetration more even, ultimately resulting in a glutinous rice sausage product with consistent cooking degree, soft and glutinous texture and plump shape.

[0016] Preferably, step C includes: soaking glutinous rice in cold water at a temperature of 8-10°C for 12 hours; after soaking, removing the rice from the cold water, draining off the excess water, and setting it aside.

[0017] Preferred options include: A. Grind the granulated sugar through a 0.5 mm sieve for use in step E; B. Render the fat from the fatty pork, cool it down to obtain lard, and store it in a pre-cooling room for use in step D; C. Soak glutinous rice; D. Stir-frying, including first hot stir-frying and then cold stir-frying, to obtain the stir-fried glutinous rice; E. Marinating process: Thaw the pork fat to a core temperature of -5℃ to -3℃, slice it open and thaw it to a core temperature of -2℃, then dice it using a fine dicing machine, add white sugar and marinate to obtain the marinated diced pork fat; Thaw the pork to a core temperature of -5℃ to -3℃, slice it open and thaw it to a core temperature of -2℃, then grind it in a 15mm meat grinder, put it into a mixer, add white sugar, refined salt, monosodium phosphate, sodium pyrophosphate and the above-mentioned auxiliary materials, stir until evenly dispersed, then add water, the water temperature of which includes 0~10℃, mix and stir for 25 minutes, then add the pork fat, beat until it becomes viscous, remove it from the pot, cover it with plastic wrap, and place it in the refrigerator for 24 hours to marinate to obtain the cured meat; The precise temperature control in the marinating process requires that pork (fat and minced meat) be thawed to a core temperature of -5℃ to -3℃, and then thawed further until the core temperature reaches -2℃ before it can be diced or minced. During the subsequent mixing and marinating process, the mixing temperature of the materials must be controlled within the range of 0 to 10℃, and the marinating must be carried out in a refrigerated environment for no less than 24 hours. This method ensures the full penetration and integration of the meat flavor.

[0018] F. Mix the stir-fried glutinous rice and the marinated meat, keeping the temperature below 8°C to obtain a mixed paste; The standardized mixing of glutinous rice and meat paste involves adding pre-treated stir-fried glutinous rice and marinated meat paste in a fixed ratio of 54:46. Throughout the mixing process, the materials are ensured to be evenly dispersed, and the temperature of the final mixed paste is controlled below 8℃ to ensure that the glutinous rice and meat filling are evenly distributed and the taste is richer.

[0019] G. Fill the casing with the mixed paste to obtain glutinous rice sausage; H. Steam the raw glutinous rice sausage to obtain the glutinous rice sausage. Implementing this invention has the following beneficial effects: 1. The process involves two steps: hot frying and cold frying. This pre-cooks the glutinous rice and quickly shapes it, resulting in a glutinous rice sausage with ≥95% intact glutinous rice grains.

[0020] 2. By controlling the temperature of the marinating process (thawing to -2℃ before processing) and controlling the temperature of the mixed slurry when it comes out of the pot (≤8℃), we ensure that the meat texture and flavor are consistent.

[0021] 3. Through the three-stage process of "drying-steaming-simmering", the protein in the casing undergoes gradual denaturation, and heat and moisture penetrate evenly. The steamed glutinous rice sausages are plump and uniform in shape, further improving the product quality.

[0022] 4. Significantly enhances the flavor of glutinous rice sausage. The glutinous rice inside absorbs the oil from the filling, resulting in plump grains, a sweet and soft texture, and a richer and more harmonious overall flavor. Attached Figure Description

[0023] Figure 1 This is a process flow diagram of the present invention. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of the present invention clearer, the present invention will be further described in detail below with reference to specific embodiments.

[0025] Example 1 Product Formula Stir-fried glutinous rice (by weight): 95% soaked glutinous rice, 2% lard, 0.56% minced garlic, 0.93% trehalose, 0.73% refined salt, and 0.36% MSG.

[0026] Cured meat (percentage by weight): 75% pork (8 parts lean to 2 parts fat), 10% marinated minced fat, 5.2% water, 7% white sugar, 1.3% refined salt, 0.3% monosodium glutamate, 0.2% sodium tripolyphosphate, 0.15% sodium pyrophosphate, and 0.78% other auxiliary ingredients (0.05% pepper powder, 0.06% cinnamon oil powder, 0.1% meat seasoning, 0.1% meat flavoring, 0.06% sodium isocyanate, etc.).

[0027] Preparation process, such as Figure 1 As shown: Raw material acceptance includes raw materials, dry materials, and auxiliary materials. After acceptance, each material undergoes pretreatment.

[0028] 1. Grinding sugar: Pour a measured amount of granulated sugar into the hopper of the elevator and connect the packaging bag to the discharge port. Then grind it using a 0.5 mm sieve. If the sugar feels smooth to the touch after grinding, it meets the process standard. If it still feels rough, continue grinding.

[0029] 2. Rendering lard: Pour the pork (fat) into a wok and cook over low heat until oil appears at the bottom of the wok. Then turn the heat to medium and continue cooking until all the oil has been rendered. Allow the oil to cool naturally and then store it in a pre-cooling room.

[0030] 3. Glutinous rice processing: First, soak the appropriate amount of glutinous rice in ice water at 8-10℃ for 12 hours. After soaking, wrap the glutinous rice in a filter cloth, remove it from the ice water, and let it drain. After draining, stir-fry the rice in a cylindrical wok with stirring blades inside, oriented at a ∠30° angle to prevent the rice from splashing out during stirring. To stir-fry, first melt the rendered lard in the wok, then stir-fry the soaked glutinous rice for 5 minutes, adding minced garlic and other ingredients in sequence, and stir-frying until it reaches about 45℃. Remove from the wok. After stir-frying, pour the rice into a container and transfer it to another wok at 3℃ for cold stir-frying. Once the rice has completely cooled to 5℃, stop stirring and pour it out.

[0031] 4. Marinating the meat: Thaw pork (fat) to a core temperature of -5℃ to -3℃, then thaw it again to a core temperature of -2℃. Dice it using a fine dicing machine, then marinate it with ground sugar according to the specified ratio. Thaw pork (minced meat) to a core temperature of -5℃ to -3℃, then thaw it again to a core temperature of -2℃. Grind it using a 15mm meat grinder. Next, adjust the ratio of ice to water to maintain a mixing temperature of 0-10℃. Add the pre-treated minced pork to a mixer, along with sodium nitrite (dissolved in a small amount in water beforehand), phosphates, salt, and other ingredients. Start the mixer at its slowest speed to ensure complete and even dispersion of all ingredients. Add ice water and mix for 25 minutes. Then add the pork (fat) and blend until it becomes a paste-like consistency. Remove from heat, cover with plastic wrap, and refrigerate for 24 hours to marinate.

[0032] 5. Mixed slurry treatment: Add the pre-treated stir-fried glutinous rice and the marinated slurry to the mixing bucket in a ratio of 54:46 and mix them. Set the speed to the slowest setting to ensure that all materials are completely and evenly dispersed. Remove the mixture from the pot and control the temperature of the slurry to below 8℃.

[0033] 6. Machine forming: Natural casings of the corresponding specifications are used for filling. In terms of twist control, the raw starch weight of a 30g sausage is 29g~33g, and the length is controlled to be 5cm~5.5cm.

[0034] 7. Steaming: Push the steamer cart with the glutinous rice sausages into the steamer. First, dry them for 10 minutes at a temperature of 55°C. Then, steam them for 30 minutes at a temperature of 91°C. After steaming, turn off the steam in the steamer and let the glutinous rice sausages simmer for 10 minutes. After simmering, the steaming process is complete.

[0035] 8. Slicing After the glutinous rice sausage skewers have cooled down to ≤35℃ (i.e., no more steam is coming out), they are cut into individual glutinous rice sausages using a string-pulling machine.

[0036] 9. Metal Detection Individual products pass through a metal detector in sequence, with the standard being Fe ≤ Ø 2.0mm and SUS ≤ Ø 2.5mm, and the detector is calibrated once per hour.

[0037] 10. Flash Freezing The temperature of the spiral quick-freezing machine is pre-adjusted to below -35℃. The product is placed in front of the IQF inlet by a special slide and then sent to the IQF for quick freezing via a conveyor belt. The quick freezing time is 30-35 minutes. After quick freezing, the core temperature of the product reaches below -18℃.

[0038] Example 1 The results of comparing the traditional glutinous rice sausage with those of this invention are shown in Table 1: Table 1

[0039] The comparative data above demonstrates that this invention replaces the traditional "experience-based" operation with precise quantitative and standardized processes at every stage. It solves the problem of soft and mushy glutinous rice through a two-step "hot-cold-cooking" process; ensures precise temperature control to guarantee the temperature and flavor penetration of the meat; and ensures uniform filling and improved product taste and flavor through a fixed 54:46 mixing ratio and core formula. Furthermore, the three-stage steaming process achieves a full shape and uniform cooking, guaranteeing consistency in taste, flavor, and appearance, further enhancing product quality.

[0040] The above-disclosed embodiments are merely preferred embodiments of the present invention and should not be construed as limiting the scope of the present invention. Therefore, equivalent variations made in accordance with the claims of the present invention are still within the scope of the present invention.

Claims

1. A type of glutinous rice sausage, characterized in that, include: Stir-fry glutinous rice and cured meat; The stir-fried glutinous rice includes: glutinous rice, lard, minced garlic, trehalose, refined salt, and monosodium glutamate; the marinated meat includes: pork, marinated minced fatty pork, water, white sugar, refined salt, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate, and auxiliary ingredients; the preparation of the stir-fried glutinous rice includes first hot stir-frying and then cold stir-frying.

2. The glutinous rice sausage according to claim 1, characterized in that, The ingredients include the following parts by weight: 50-60 parts of the stir-fried glutinous rice and 40-50 parts of the marinated meat; the stir-fried glutinous rice includes the following parts by weight: 92-98 parts of glutinous rice, 1-3 parts of lard, 0.5-1 part of minced garlic, 0.5-1 part of trehalose, 0.5-1 part of refined salt, and 0.1-0.5 parts of monosodium glutamate; the marinated meat includes the following parts by weight: 70-80 parts of pork, 5-15 parts of the marinated minced fatty meat, 5-10 parts of water, 5-10 parts of white sugar, 1-2 parts of refined salt, 0.1-0.5 parts of monosodium glutamate, 0.1-0.5 parts of sodium tripolyphosphate, 0.1-0.5 parts of sodium pyrophosphate, and 0.5-1 parts of the auxiliary ingredients; the pork includes one or more of lean minced meat and fatty minced meat; the temperature difference between the hot stir-fry and the cold stir-fry is not less than 40°C.

3. The glutinous rice sausage according to claim 1, characterized in that, The ingredients include the following parts by weight: 54 parts of stir-fried glutinous rice and 46 parts of marinated meat; the stir-fried glutinous rice includes the following parts by weight: 95 parts glutinous rice, 2 parts lard, 0.56 parts minced garlic, 0.93 parts trehalose, 0.73 parts refined salt, and 0.36 parts monosodium glutamate; the marinated meat includes the following parts by weight: 75 parts pork, 10 parts marinated minced fat, 5.2 parts water, 7 parts white sugar, 1.3 parts refined salt, 0.3 parts monosodium glutamate, 0.2 parts sodium tripolyphosphate, 0.15 parts sodium pyrophosphate, and 0.78 parts of the auxiliary ingredients; the pork includes a mixture of lean minced meat and fat minced meat in an 8:2 ratio; the auxiliary ingredients include one or more of pepper powder, flavoring powder, seasonings, food flavoring, and sodium isocyanate.

4. A method for preparing glutinous rice sausage according to claim 2, characterized in that, include: A. Grinding sugar powder; B. Rendering lard; C. Soak glutinous rice; D. Stir-frying, including first hot stir-frying and then cold stir-frying, to obtain the stir-fried glutinous rice; E. Marinating process to obtain the marinated meat; F. Mix the stir-fried glutinous rice and the marinated meat to obtain a mixed paste; G. Fill the casing with the mixed paste to obtain glutinous rice sausage; H. Steam the raw glutinous rice sausage to obtain the glutinous rice sausage.

5. The preparation method according to claim 4, characterized in that, Step D includes: first heating and melting the lard, then stir-frying the glutinous rice, and then adding minced garlic, trehalose, salt, and MSG in sequence, continuing to stir-fry to complete the hot stir-fry, and then removing it from the pan; then performing the cold stir-fry, stir-frying until the material cools down, stopping stirring, and obtaining the stir-fried glutinous rice.

6. The preparation method according to claim 5, characterized in that, Step D includes: first, heating and melting the lard, then stir-frying the glutinous rice for 5 minutes, and then adding minced garlic, trehalose, salt, and MSG in sequence, continuing to stir-fry until 45°C to complete the hot stir-fry, and then removing it from the pan; then pouring it into another wok for the cold stir-fry, the temperature of which includes 3°C, and stir-frying until the material cools down to 5°C, stopping the stirring, and obtaining the stir-fried glutinous rice.

7. The preparation method according to claim 4, characterized in that, Step H includes: first drying the glutinous rice sausage, then steaming it, and after steaming, turning off the steam and simmering the glutinous rice sausage to complete the steaming process and obtain the glutinous rice sausage.

8. The preparation method according to claim 7, characterized in that, Step H includes: first, drying the glutinous rice sausage for 10 minutes at a temperature of 55°C; then steaming for 30 minutes at a temperature of 91°C; after steaming, turning off the steam and simmering the glutinous rice sausage for 10 minutes; and finally, completing the steaming process to obtain the glutinous rice sausage.

9. The preparation method according to claim 4, characterized in that, Step C includes: soaking glutinous rice in cold water at a temperature of 8-10°C for 12 hours. After soaking, remove the rice from the cold water, drain it, and set it aside.

10. The preparation method according to claim 4, characterized in that, include: A. Grind the granulated sugar through a 0.5 mm sieve for use in step E; B. Render the fat from the fatty pork, cool it down to obtain lard, and store it in a pre-cooling room for use in step D; C. Soak glutinous rice; D. Stir-frying, including first hot stir-frying and then cold stir-frying, to obtain the stir-fried glutinous rice; E. Marinating process: Thaw the pork fat to a core temperature of -5℃ to -3℃, slice it open and thaw it to a core temperature of -2℃, then dice it using a fine dicing machine, add white sugar and marinate to obtain the marinated diced pork fat; Thaw the pork to a core temperature of -5℃ to -3℃, slice it open and thaw it to a core temperature of -2℃, then grind it in a 15mm meat grinder, put it into a mixer, add white sugar, refined salt, monosodium phosphate, sodium pyrophosphate and the above-mentioned auxiliary materials, stir until evenly dispersed, then add water, the water temperature of which includes 0~10℃, mix and stir for 25 minutes, then add the pork fat, beat until it becomes viscous, remove it from the pot, cover it with plastic wrap, and place it in the refrigerator for 24 hours to marinate to obtain the cured meat; F. Mix the stir-fried glutinous rice and the marinated meat, keeping the temperature below 8°C to obtain a mixed paste; G. Fill the casing with the mixed paste to obtain glutinous rice sausage; H. Steam the raw glutinous rice sausage to obtain the glutinous rice sausage.

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