阅读说明：本技术 一种胡萝卜素食香肠及其制备方法 (Carrot vegetarian sausage and preparation method thereof ) 是由 尤敦学 于 2019-08-04 设计创作，主要内容包括：本发明涉及食品加工技术领域,尤其是一种胡萝卜素食香肠及其制备方法,其质量份组成如下：豆腐10份、蛋清2-5份、胡萝卜1-3份、茄子1-3份、番茄2-4份、富硒菌菇1-5份、玉米粒1-3份、淀粉0.2-0.8份、花生油1-6份、料酒1-2份、生抽0.2-0.6份、盐0.2-1.2份；本发明中添加了豆腐、蛋清、胡萝卜、茄子、番茄、富硒菌、玉米粒,一方面,营养物质齐全,另一方面,口感好,尤其是添加了富硒菌,有助于提高饮食者的免疫力,同时,由于添加了淀粉和蛋清,使得素食肠的口感更为鲜嫩,料酒的添加不仅可以改善口感,还可以进行杀菌处理。(The invention relates to the technical field of food processing, in particular to a carotene sausage and a preparation method thereof, wherein the carotene sausage comprises the following components in parts by mass: 10 parts of bean curd, 2-5 parts of egg white, 1-3 parts of carrot, 1-3 parts of eggplant, 2-4 parts of tomato, 1-5 parts of selenium-enriched mushroom, 1-3 parts of corn kernels, 0.2-0.8 part of starch, 1-6 parts of peanut oil, 1-2 parts of cooking wine, 0.2-0.6 part of light soy sauce and 0.2-1.2 parts of salt; the vegetarian sausage is complete in nutrient substances and good in taste due to the addition of the selenium-enriched bacteria, the immunity of a drinker is improved due to the addition of the starch and the egg white, the taste of the vegetarian sausage is fresh and tender, and the addition of the cooking wine can improve the taste and can also perform sterilization treatment.)

1. A carotene sausage is characterized in that: the composition comprises the following components in parts by mass: 10 parts of bean curd, 2-5 parts of egg white, 1-3 parts of carrot, 1-3 parts of eggplant, 2-4 parts of tomato, 1-5 parts of selenium-enriched mushroom, 1-3 parts of corn kernels, 0.2-0.8 part of starch, 1-6 parts of peanut oil, 1-2 parts of cooking wine, 0.2-0.6 part of light soy sauce and 0.2-1.2 parts of salt.

2. The carotene sausage of claim 1, wherein: the bean curd is marinated bean curd.

3. The carotene sausage of claim 1, wherein: the egg white is a mixture of egg white, duck egg white, quail egg white and pigeon egg white in a mass ratio of 2-5:1:0.2-0.5: 0.1.

4. A carotene sausage according to claim 3, wherein: the egg white is a mixture of egg white, duck egg white, quail egg white and pigeon egg white in a mass ratio of 4:1:0.3: 0.1.

5. The carotene sausage of claim 1, wherein: peeling the eggplant before crushing, and then crushing the eggplant into small pieces.

6. The carotene sausage of claim 1, wherein: the selenium-rich mushroom includes one or more of Lentinus Edodes, Pleurotus Ostreatus, straw Mushroom, Auricularia, and Pleurotus Eryngii.

7. The carotene sausage of claim 1, wherein: the tomatoes are peeled and deseeded before being crushed.

8. A method of preparing a carotene sausage as defined in any one of claims 1 to 7 wherein: the preparation method comprises the following steps:

(1) weighing the raw materials according to a proportion, cleaning, peeling, removing seeds, washing with water, draining, crushing by a crusher, and uniformly stirring and mixing to obtain sausage stuffing for later use;

(2) then transferring the sausage stuffing obtained in the step (1) into a filling machine, filling the sausage stuffing into a casing film, and then binding the sausage stuffing by a rope in sections according to needs to obtain fresh and fragrant sausage sections;

(3) and (3) sterilizing the fresh sausage sections obtained in the step (2), air-drying, and finally subpackaging and packaging to obtain the carotene sausage.

9. The method for preparing the carotene sausage according to claim 8, wherein the method comprises the following steps: in the step (3), the water content of the fresh sausage after air drying is 1-2%.

10. The method for preparing the carotene sausage according to claim 8, wherein the method comprises the following steps: and (4) sterilizing the fresh sausage in the step (3) by adopting a pasteurization method.

Technical Field

The invention relates to the technical field of food processing, in particular to a carotene sausage and a preparation method thereof.

Background

Vegetarian sausage is made from vegetarian food such as soybean, vegetable, fruit, sucrose and salt, and is called vegetarian food because the raw material does not contain meat. The pure vegetable and fruit vegetarian sausage does not contain any preservative or pigment, and the color of vegetables and fruits is kept in the pure vegetable and fruit vegetarian sausage. The black fungus, the mushroom, the celery and the carrot are prepared, so that the harm of radiation to human bodies, including the harm of nuclear radiation, computers and microwaves to the human bodies, can be reduced.

The nutrient components and the taste of the existing carotene sausage are still to be improved.

Disclosure of Invention

The purpose of the invention is: overcomes the defects in the prior art, and provides a carotene sausage with good taste and balanced nutrition and a preparation method thereof.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows:

a carotene sausage comprises the following components in parts by mass: 10 parts of bean curd, 2-5 parts of egg white, 1-3 parts of carrot, 1-3 parts of eggplant, 2-4 parts of tomato, 1-5 parts of selenium-enriched mushroom, 1-3 parts of corn kernels, 0.2-0.8 part of starch, 1-6 parts of peanut oil, 1-2 parts of cooking wine, 0.2-0.6 part of light soy sauce and 0.2-1.2 parts of salt.

Further, the bean curd is marinated bean curd.

Further, the egg white is a mixture of egg white, duck egg white, quail egg white and pigeon egg white in a mass ratio of 2-5:1:0.2-0.5: 0.1.

Further, the egg white is a mixture of egg white, duck egg white, quail egg white and pigeon egg white in a mass ratio of 4:1:0.3: 0.1.

Further, the eggplants are peeled before being crushed and then are crushed into small pieces.

Further, the selenium-rich mushroom comprises one or more of shiitake mushroom, oyster mushroom, straw mushroom, agaric and pleurotus eryngii.

Further, the tomatoes are peeled and deseeded before being crushed.

A preparation method of a carotene sausage comprises the following steps:

(1) weighing the raw materials according to a proportion, cleaning, peeling, removing seeds, washing with water, draining, crushing by a crusher, and uniformly stirring and mixing to obtain sausage stuffing for later use;

(2) then transferring the sausage stuffing obtained in the step (1) into a filling machine, filling the sausage stuffing into a casing film, and then binding the sausage stuffing by a rope in sections according to needs to obtain fresh and fragrant sausage sections;

(3) and (3) sterilizing the fresh sausage sections obtained in the step (2), air-drying, and finally subpackaging and packaging to obtain the carotene sausage.

Further, in the step (3), the water content of the fresh sausage after air drying is 1-2%.

Further, the sterilization of the fresh sausage in the step (3) adopts a pasteurization method for sterilization treatment.

The technical scheme adopted by the invention has the beneficial effects that:

the vegetarian sausage is complete in nutrient substances and good in taste due to the addition of the selenium-enriched bacteria, the immunity of a drinker is improved due to the addition of the starch and the egg white, the taste of the vegetarian sausage is fresh and tender, and the addition of the cooking wine can improve the taste and can also perform sterilization treatment.

Detailed Description

The invention will now be further illustrated with reference to specific examples.

Example 1

A carotene sausage comprises the following components in parts by mass: 10 parts of bean curd, 2 parts of egg white, 1 part of carrot, 1 part of eggplant, 2 parts of tomato, 1 part of selenium-enriched mushroom, 1 part of corn kernel, 0.2 part of starch, 1 part of peanut oil, 1 part of cooking wine, 0.2 part of light soy sauce and 0.2 part of salt.

Wherein the bean curd is bittern bean curd.

Wherein the egg white is a mixture of egg white, duck egg white, quail egg white and pigeon egg white in a mass ratio of 2:1:0.2: 0.1.

Wherein, peeling is carried out before the eggplant is crushed, and then the eggplant is crushed into small pieces.

Wherein the selenium-rich mushroom comprises Lentinus edodes.

Wherein, the tomato is peeled and deseeded before being crushed.

A preparation method of a carotene sausage comprises the following steps:

(1) weighing the raw materials according to a proportion, cleaning, peeling, removing seeds, washing with water, draining, crushing by a crusher, and uniformly stirring and mixing to obtain sausage stuffing for later use;

(2) then transferring the sausage stuffing obtained in the step (1) into a filling machine, filling the sausage stuffing into a casing film, and then binding the sausage stuffing by a rope in sections according to needs to obtain fresh and fragrant sausage sections;

(3) and (3) sterilizing the fresh sausage sections in the step (2), then air-drying, finally subpackaging and packaging to obtain the carotene sausage, wherein the water content of the fresh sausage after air-drying is 1%, and the fresh sausage is sterilized by a pasteurization method.

Example 2

A carotene sausage comprises the following components in parts by mass: 10 parts of bean curd, 2.5 parts of egg white, 1.2 parts of carrot, 1.2 parts of eggplant, 2.4 parts of tomato, 1.5 parts of selenium-enriched mushroom, 1.5 parts of corn kernels, 0.3 part of starch, 2 parts of peanut oil, 1.2 parts of cooking wine, 0.3 part of light soy sauce and 0.3 part of salt.

Wherein the bean curd is bittern bean curd.

Wherein the egg white is a mixture of egg white, duck egg white, quail egg white and pigeon egg white in a mass ratio of 3:1:0.3: 0.1.

Wherein, peeling is carried out before the eggplant is crushed, and then the eggplant is crushed into small pieces.

Wherein the selenium-rich mushroom includes Lentinus Edodes and Pleurotus Ostreatus.

Wherein, the tomato is peeled and deseeded before being crushed.

A preparation method of a carotene sausage comprises the following steps:

(1) weighing the raw materials according to a proportion, cleaning, peeling, removing seeds, washing with water, draining, crushing by a crusher, and uniformly stirring and mixing to obtain sausage stuffing for later use;

(2) then transferring the sausage stuffing obtained in the step (1) into a filling machine, filling the sausage stuffing into a casing film, and then binding the sausage stuffing by a rope in sections according to needs to obtain fresh and fragrant sausage sections;

(3) and (3) sterilizing the fresh sausage sections in the step (2), then air-drying, finally subpackaging and packaging to obtain the carotene sausage, wherein the water content of the fresh sausage after air-drying is 1.2%, and the fresh sausage is sterilized by adopting a pasteurization method.

Example 3

A carotene sausage comprises the following components in parts by mass: 10 parts of bean curd, 2-5 parts of egg white, 2 parts of carrot, 2 parts of eggplant, 3 parts of tomato, 3 parts of selenium-enriched mushroom, 2 parts of corn kernels, 0.5 part of starch, 3 parts of peanut oil, 1.5 parts of cooking wine, 0.4 part of light soy sauce and 0.6 part of salt.

Wherein the bean curd is bittern bean curd.

Wherein the egg white is a mixture of egg white, duck egg white, quail egg white and pigeon egg white in a mass ratio of 4:1:0.3: 0.1.

Wherein, peeling is carried out before the eggplant is crushed, and then the eggplant is crushed into small pieces.

Wherein the selenium-rich mushroom includes Lentinus Edodes, Pleurotus Ostreatus, Volvariella volvacea, Auricularia and Pleurotus eryngii.

Wherein, the tomato is peeled and deseeded before being crushed.

A preparation method of a carotene sausage comprises the following steps:

(1) weighing the raw materials according to a proportion, cleaning, peeling, removing seeds, washing with water, draining, crushing by a crusher, and uniformly stirring and mixing to obtain sausage stuffing for later use;

(2) then transferring the sausage stuffing obtained in the step (1) into a filling machine, filling the sausage stuffing into a casing film, and then binding the sausage stuffing by a rope in sections according to needs to obtain fresh and fragrant sausage sections;

(3) and (3) sterilizing the fresh sausage sections in the step (2), then air-drying, finally subpackaging and packaging to obtain the carotene sausage, wherein the water content of the fresh sausage after air-drying is 1.5%, and the fresh sausage is sterilized by a pasteurization method.

Example 4

A carotene sausage comprises the following components in parts by mass: 10 parts of bean curd, 4 parts of egg white, 2.5 parts of carrot, 2.5 parts of eggplant, 3.5 parts of tomato, 4 parts of selenium-enriched mushroom, 3.5 parts of corn kernels, 0.6 part of starch, 5 parts of peanut oil, 1.8 parts of cooking wine, 0.5 part of light soy sauce and 1 part of salt.

Wherein the bean curd is bittern bean curd.

Wherein the egg white is a mixture of egg white, duck egg white, quail egg white and pigeon egg white in a mass ratio of 4:1:0.3: 0.1.

Wherein, peeling is carried out before the eggplant is crushed, and then the eggplant is crushed into small pieces.

Wherein the selenium-rich mushroom includes Lentinus Edodes, Pleurotus Ostreatus, Volvariella volvacea, Auricularia and Pleurotus eryngii.

Wherein, the tomato is peeled and deseeded before being crushed.

A preparation method of a carotene sausage comprises the following steps:

(1) weighing the raw materials according to a proportion, cleaning, peeling, removing seeds, washing with water, draining, crushing by a crusher, and uniformly stirring and mixing to obtain sausage stuffing for later use;

(2) then transferring the sausage stuffing obtained in the step (1) into a filling machine, filling the sausage stuffing into a casing film, and then binding the sausage stuffing by a rope in sections according to needs to obtain fresh and fragrant sausage sections;

(3) and (3) sterilizing the fresh sausage sections in the step (2), then air-drying, finally subpackaging and packaging to obtain the carotene sausage, wherein the water content of the fresh sausage after air-drying is 1.5%, and the fresh sausage is sterilized by a pasteurization method.

Example 5

A carotene sausage comprises the following components in parts by mass: 10 parts of bean curd, 5 parts of egg white, 3 parts of carrot, 3 parts of eggplant, 4 parts of tomato, 5 parts of selenium-enriched mushroom, 3 parts of corn kernels, 0.8 part of starch, 6 parts of peanut oil, 2 parts of cooking wine, 0.6 part of light soy sauce and 1.2 parts of salt.

Wherein the bean curd is bittern bean curd.

Wherein the egg white is a mixture of egg white, duck egg white, quail egg white and pigeon egg white in a mass ratio of 5:1: 0.5: 0.1.

Wherein, peeling is carried out before the eggplant is crushed, and then the eggplant is crushed into small pieces.

Wherein the selenium-rich mushroom includes Lentinus Edodes, Pleurotus Ostreatus, Volvariella volvacea, Auricularia and Pleurotus eryngii.

Wherein, the tomato is peeled and deseeded before being crushed.

A preparation method of a carotene sausage comprises the following steps:

(1) weighing the raw materials according to a proportion, cleaning, peeling, removing seeds, washing with water, draining, crushing by a crusher, and uniformly stirring and mixing to obtain sausage stuffing for later use;

(2) then transferring the sausage stuffing obtained in the step (1) into a filling machine, filling the sausage stuffing into a casing film, and then binding the sausage stuffing by a rope in sections according to needs to obtain fresh and fragrant sausage sections;

(3) and (3) sterilizing the fresh sausage sections in the step (2), then air-drying, finally subpackaging and packaging to obtain the carotene sausage, wherein the water content of the fresh sausage after air-drying is 2%, and the fresh sausage is sterilized by a pasteurization method.

In light of the foregoing description of the preferred embodiment of the present invention, many modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention. The technical scope of the present invention is not limited to the content of the specification, and must be determined according to the scope of the claims.