CN106071976A - A kind of aroma rice core powder barbecue intestinal and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of aroma rice core powder barbecue intestinal, be made up of the raw material of following weight portion: pig lean meat 120 130, chicken leg meat 60 80, Carnis Sus domestica 20 25, maize cob meal 12 15, corn starch 8 10, rice wine 78, Fructus Litchi 34, dried bean 56, Fructus Perillae 0.4 0.6, Herba Taraxaci 0.4 0.5, Cortex Moutan 0.6 0.8, Sal 56, sodium nitrite 0.02 0.03, sodium erythorbate 0.08 0.12, white sugar 34, monosodium glutamate 0.6 0.7, spice 1 1.2, normal-temperature water is appropriate, frozen water is appropriate.The rice wine that the present invention adds have aid digestion, improve blood circulation, effect that lively atmosphere nourishes blood, the multiple Chinese herbal medicine such as the Cortex Moutan of interpolation has effect of clearing away heat and cooling blood, promoting blood circulation to remove blood stasis.

Description

A kind of aroma rice core powder barbecue intestinal and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of aroma rice core powder barbecue intestinal and preparation method thereof.

Background technology

Along with the raising of people's living standard, the quickening of rhythm of life, high-quality fast food is increasingly consumed The favor of person, convenient leisure food delicious again, receive the welcome of consumer especially, barbecue intestinal is as emerging leisure food Product, are the most universal a kind of cooked meat products of northern area.But for manufacturing enterprise, due to financial crisis impact and should It is day by day serious that the homogeneity of product market is competed, and profit margin glides, and how to allow old product walk out new world, is every R&D and production The problem raising competitiveness that personnel are urgently to be resolved hurrily, finds out some efficiency factors, walks differential competition route, expand the city made new advances Field has a kind of saying to be, people has been familiar with when child and the local flavor be accustomed to is exactly that best local flavor is familiar with being because longer Time is in the cooking culture atmosphere of this region life, and custom is because the most gradually forming the hobby of this region, so-called Naturally the culinary art characteristic of region property and dietary habit, consumes orientation impact to the meat products local flavor of consumer bigger.So, Want to open up the meat products market of what a region, the most just should not change original wind being esthetically acceptable to the consumers as far as possible While taste, find and be suitable for the culinary art element of this region and substituting element.

In recent years, sausage is in China's development quickly, it has also become low and medium-grade goods, and market share is risen by 30% To about 70%, wherein, barbecue intestinal occupies quite a few.Sausage be one under cryogenic, strand raw meat, Spice, adjuvant etc. cut mix, the Western-style sausage food of coloclysis, low-temperature bake processed it have nutritious, delicious in taste, just In carrying, preservation, the advantage such as instant.Data shows, in barbecue sausage product, fat content is up to 30 %～40 %, in the summer Ji Buyi preserves, and should strengthen moisture in barbecue intestinal.Traditional theory and method are to be improved by the content of increase lean meat Product preservation term, the production cost of such product will improve, and class is become top grade from regular grade.

How to utilize limited resource, producing barbecue sausage product more, more preferable, high-quality, cheap and good-quality is One problem demanding prompt solution.The Semen Maydis of China is mainly in order to make starch, feedstuff, ethanol, sugar etc., the side-product of corn processed Corn cob accounts for whole Semen Maydis weight about 45%, and corn cob is sugary 54. 5% after deliberation, thick protein 2. 2%, crude fat 0. 4%, crude fibre 29. 7%, mineral 1. 2%.Fat is replaced to add in intestinal body, no maize cob meal and corn starch But the fat content of barbecue intestinal can be reduced, improve edible quality and local flavor, increase its water-retaining property, and can reduce and produce into This, increase economic benefit, the aspect balanced in nutrition of human body be may also function as preferable balanced action.

Summary of the invention

The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of aroma rice core powder barbecue intestinal and preparation thereof Method.

The present invention is achieved by the following technical solutions:

A kind of aroma rice core powder barbecue intestinal, is made up of the raw material of following weight portion:

Pig lean meat 120-130, chicken leg meat 60-80, Carnis Sus domestica 20-25, maize cob meal 12-15, corn starch 8-10, rice wine 7-8, Fructus Litchi 3-4, dried bean 5-6, Fructus Perillae 0.4-0.6, Herba Taraxaci 0.4-0.5, Cortex Moutan 0.6-0.8, Sal 5-6, sodium nitrite 0.02-0.03, sodium erythorbate 0.08-0.12, white sugar 3-4, monosodium glutamate 0.6-0.7, spice 1-1.2, normal-temperature water is appropriate, frozen water is suitable Amount.

The preparation method of described a kind of aroma rice core powder barbecue intestinal, comprises the following steps:

(1) by Fructus Perillae, Herba Taraxaci, Cortex Moutan mixing, add 6-8 times of water, slow fire infusion 20-30min, filter, obtain herb liquid；

(2) dried bean is placed in rice wine it is dipped to soft, mix making beating with Fructus Litchi, herb liquid, by spray-dried for serosity process, Obtain powder；

(3) being placed in pot by maize cob meal, slow fire stir-fries 8-10min, standby；

(4) pig lean meat 8mm orifice plate is twisted into meat particle, chicken leg meat and Carnis Sus domestica 3-5cm orifice plate rub, standby；Take the food of 1/3 Salt and sodium nitrite mix homogeneously, then be bound together with above-mentioned pig lean meat filling, pickle 12h under 4 DEG C of environment, salt down to meat particle be rose Rare redness；Chicken leg meat is inserted in cutmixer, be sequentially added into Sal, sodium erythorbate, white sugar, monosodium glutamate and the appropriate frozen water of 1/3, cut The machine rotating speed of mixing is 2800r/min, cuts and mix 5-8min；Being mixed with Carnis Sus domestica filling by the pig lean meat filling pickled inserts in cutmixer, Adding appropriate frozen water, cutmixer rotating speed is 2800r/min, cuts and mix 5-8min, adds and cuts drumsticks meat stuffing, the step (2) (3) mixed Material after process, remain frozen water and remain each raw material, then cutting and mix 5min, obtaining stuffing material；

(5) being put into by the stuffing material that chopping and mixing is good and put the casing cleaned in automatic enemator and record, every segment length is 10cm；

(6) the barbecue intestinal semi-finished product irrigated being carried out hot blast baking, baking process is divided into two stages: the first stage is 55 DEG C Hot blast dries 2h, and second stage is that 40 DEG C of hot blasts dry 12h, is then cooled to room temperature；

(7) the barbecue intestinal after baking loads polyethylene film retort pouch and is vacuum-packed, and then carries out boiling, boiling condition For: water temperature 80 DEG C, boil 40min, make intestinal body core temperature reach 72 DEG C, after cooling, be finished product.

The invention have the advantage that the present invention is using pig lean meat, chicken leg meat as major ingredient, and be aided with maize cob meal, Semen Maydis shallow lake The barbecue intestinal that powder is made, first carries out dry stir-fry in preparation process, assists in removing the fishy smell in corn cob maize cob meal, beautiful The interpolation of rice starch reduces barbecue intestinal fat content, improves edible quality and local flavor, and maize cob meal can due to himself Fillibility and the adsorbable liquid being four times in its deadweight of maize cob meal, therefore the interpolation of maize cob meal is not reduce barbecue intestinal Reduce the consumption of meat while outward appearance and inherent quality, add water-retaining property, and also reduce production cost, make enterprise increase Profit, in terms of nourishing healthy, meets modern's demand to nutrition, serves the aspect balanced in nutrition of human body well Balanced action；Cut mixing again and become stuffing material, cut and mix viscosity and elasticity, the minimizing surface oils and fats being favorably improved meat stuffing, make stuffing material fresh Tender exquisiteness, absorption easy to digest, and cut that add when mixing is frozen water, can prevent meat temperature rise, microbial reproduction and quality from declining； Baking the barbecue intestinal semi-finished product recorded, the purpose of baking is to make casing dry tack free, the mechanical strength of increase casing again With stability, drain moisture increase local flavor and mouthfeel, extend the shelf life, promote color and luster redden, drive away casing abnormal flavour；Additionally, The rice wine that the present invention adds have aid digestion, improve blood circulation, effect that lively atmosphere nourishes blood, the multiple medium-height grass such as the Cortex Moutan of interpolation Medical instrument has effect of clearing away heat and cooling blood, promoting blood circulation to remove blood stasis.

Detailed description of the invention

A kind of aroma rice core powder barbecue intestinal, is made up of the raw material of following weight portion:

Pig lean meat 120, chicken leg meat 60, Carnis Sus domestica 20, maize cob meal 12, corn starch 8, rice wine 7, Fructus Litchi 3, dried bean 5, Folium Perillae Son 0.4, Herba Taraxaci 0.4, Cortex Moutan 0.6, Sal 5, sodium nitrite 0.02, sodium erythorbate 0.08, white sugar 3, monosodium glutamate 0.6, fragrant pungent Expect 1, normal-temperature water is appropriate, frozen water is appropriate.

The preparation method of described a kind of aroma rice core powder barbecue intestinal, comprises the following steps:

(1) by Fructus Perillae, Herba Taraxaci, Cortex Moutan mixing, add 6 times of water, slow fire infusion 20min, filter, obtain herb liquid；

(2) dried bean is placed in rice wine it is dipped to soft, mix making beating with Fructus Litchi, herb liquid, by spray-dried for serosity process, Obtain powder；

(3) being placed in pot by maize cob meal, slow fire stir-fries 8min, standby；

(4) pig lean meat 8mm orifice plate is twisted into meat particle, chicken leg meat and Carnis Sus domestica 3cm orifice plate rub, standby；Take the Sal of 1/3 With sodium nitrite mix homogeneously, then be bound together with above-mentioned pig lean meat filling, under 4 DEG C of environment, pickle 12h, salt down to meat particle be Flos Rosae Rugosae Red；Chicken leg meat is inserted in cutmixer, be sequentially added into Sal, sodium erythorbate, white sugar, monosodium glutamate and the appropriate frozen water of 1/3, cut and mix Machine rotating speed is 2800r/min, cuts and mix 5min；Being mixed with Carnis Sus domestica filling by the pig lean meat filling pickled inserts in cutmixer, adds Appropriate frozen water, cutmixer rotating speed is 2800r/min, cuts and mix 5min, adds and cuts the drumsticks meat stuffing mixed, after step (2) (3) processes Material, remain frozen water and remain each raw material, then cut and mix 5min, obtain stuffing material；

(5) being put into by the stuffing material that chopping and mixing is good and put the casing cleaned in automatic enemator and record, every segment length is 10cm；

(6) the barbecue intestinal semi-finished product irrigated being carried out hot blast baking, baking process is divided into two stages: the first stage is 55 DEG C Hot blast dries 2h, and second stage is that 40 DEG C of hot blasts dry 12h, is then cooled to room temperature；

(7) the barbecue intestinal after baking loads polyethylene film retort pouch and is vacuum-packed, and then carries out boiling, boiling condition For: water temperature 80 DEG C, boil 40min, make intestinal body core temperature reach 72 DEG C, after cooling, be finished product.

Claims (2)

1. an aroma rice core powder barbecue intestinal, it is characterised in that be made up of the raw material of following weight portion:

Pig lean meat 120-130, chicken leg meat 60-80, Carnis Sus domestica 20-25, maize cob meal 12-15, corn starch 8-10, rice wine 7-8, Fructus Litchi 3-4, dried bean 5-6, Fructus Perillae 0.4-0.6, Herba Taraxaci 0.4-0.5, Cortex Moutan 0.6-0.8, Sal 5-6, sodium nitrite 0.02-0.03, sodium erythorbate 0.08-0.12, white sugar 3-4, monosodium glutamate 0.6-0.7, spice 1-1.2, normal-temperature water is appropriate, frozen water is suitable Amount.

The preparation method of a kind of aroma rice core powder the most according to claim 1 barbecue intestinal, it is characterised in that include following step Rapid:

(1) by Fructus Perillae, Herba Taraxaci, Cortex Moutan mixing, add 6-8 times of water, slow fire infusion 20-30min, filter, obtain herb liquid；

(2) dried bean is placed in rice wine it is dipped to soft, mix making beating with Fructus Litchi, herb liquid, by spray-dried for serosity process, Obtain powder；

(3) being placed in pot by maize cob meal, slow fire stir-fries 8-10min, standby；

(4) pig lean meat 8mm orifice plate is twisted into meat particle, chicken leg meat and Carnis Sus domestica 3-5cm orifice plate rub, standby；Take the food of 1/3 Salt and sodium nitrite mix homogeneously, then be bound together with above-mentioned pig lean meat filling, pickle 12h under 4 DEG C of environment, salt down to meat particle be rose Rare redness；Chicken leg meat is inserted in cutmixer, be sequentially added into Sal, sodium erythorbate, white sugar, monosodium glutamate and the appropriate frozen water of 1/3, cut The machine rotating speed of mixing is 2800r/min, cuts and mix 5-8min；Being mixed with Carnis Sus domestica filling by the pig lean meat filling pickled inserts in cutmixer, Adding appropriate frozen water, cutmixer rotating speed is 2800r/min, cuts and mix 5-8min, adds and cuts drumsticks meat stuffing, the step (2) (3) mixed Material after process, remain frozen water and remain each raw material, then cutting and mix 5min, obtaining stuffing material；

(5) being put into by the stuffing material that chopping and mixing is good and put the casing cleaned in automatic enemator and record, every segment length is 10cm；

(6) the barbecue intestinal semi-finished product irrigated being carried out hot blast baking, baking process is divided into two stages: the first stage is 55 DEG C Hot blast dries 2h, and second stage is that 40 DEG C of hot blasts dry 12h, is then cooled to room temperature；

(7) the barbecue intestinal after baking loads polyethylene film retort pouch and is vacuum-packed, and then carries out boiling, boiling condition For: water temperature 80 DEG C, boil 40min, make intestinal body core temperature reach 72 DEG C, after cooling, be finished product.