CN110384225A - A kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste - Google Patents
A kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste Download PDFInfo
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- CN110384225A CN110384225A CN201810337241.3A CN201810337241A CN110384225A CN 110384225 A CN110384225 A CN 110384225A CN 201810337241 A CN201810337241 A CN 201810337241A CN 110384225 A CN110384225 A CN 110384225A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a kind of preparation methods of the sausage seasoning of wrinkled giant hyssop taste, solve family in the prior art and prepare the rotten situation of sausage appearance easy bacteria-developing.Preparation method of the invention is the following steps are included: prepare raw material；Wrinkled giant hyssop, capsicum, Chinese prickly ash, pepper, ginger are crushed respectively, obtain wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash particle, pepper particle, ginger particle；By wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash particle, pepper particle, ginger particle and red yeast rice, edible salt, red wine, white granulated sugar, monosodium glutamate, edible glucose, D-araboascorbic acid sodium stirring, be uniformly mixed to get.Present invention process is simple, it is easy to operate I, prescription science, proportion rationally, keeps Sichuan-style sausage delicious and tasty using the sausage seasoning that the method for the present invention is prepared, and easy bacteria-developing is not rotten.
Description
Technical field
The invention belongs to food-making technology fields, and in particular to a kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste.
Background technique
The sausage of China has a long history.The type of sausage is also very much, divides to taste, is broadly divided into Sichuan-style sausage
And Cantonese sausage.Sichuan-style sausage mouthfeel is salty fresh, convenient for going with rice, for being sliced, cooking, boiling it is all suitable.With modern industrialization
Process, the production of sausage have had been extricated from the original limitation that can only be given birth in winter.But production sausage is still four in winter
Many families, the valley area New Year must not be very few one of custom.
There was dampness in the air for Sichuan province, is especially in the Chengdu Plain at basin center, seldom blows.Therefore in production sausage
It is easy to exist afterwards to be not easy to air-dry, holds the rotten situation of easy bacteria-developing.
Therefore it provides a kind of preparation method for the sausage seasoning for being suitable for family manufacture, the perfume (or spice) prepared using this method
Intestines condiment can make Sichuan-style sausage delicious and tasty, and easy bacteria-developing is not rotten, become those skilled in the art's urgent problem to be solved.
Summary of the invention
Technical problem solved by the present invention is providing a kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste, existing skill is solved
Shu Zhong family prepares sausage and holds the rotten situation of easy bacteria-developing.
The technical solution adopted by the invention is as follows:
A kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste of the present invention, the preparation method the following steps are included:
Step 1. prepares raw material, and the raw material comprises the following components in parts by weight: 1~10 part of wrinkled giant hyssop, 20~30 parts of capsicum,
2~6 parts of Chinese prickly ash, 3~5 parts of pepper, 3~5 parts of ginger, 0.1~1 part of lemon volatile oil, 0.5~0.9 part of red yeast rice, edible salt 20
~30 parts, 40~65 parts of red wine, 3~6 parts of white granulated sugar, 1~3 part of monosodium glutamate, 2~4 parts of edible glucose, D-araboascorbic acid sodium
0.2~0.6 part；
Step 2. respectively crushes wrinkled giant hyssop, capsicum, Chinese prickly ash, pepper, ginger, obtains wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash
Grain, pepper particle, ginger particle；
Step 3. is by the wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash particle, pepper particle, ginger particle and red yeast rice, edible
Salt, red wine, white granulated sugar, monosodium glutamate, edible glucose, D-araboascorbic acid sodium stirring, be uniformly mixed to get.
Further, the raw material comprises the following components in parts by weight: 2~8 parts of wrinkled giant hyssop, 22~25 parts of capsicum, Chinese prickly ash 3~
It 5 parts, 3.5~4.5 parts of pepper, 3.5~4.5 parts of ginger, 0.2~0.8 part of lemon volatile oil, 0.6~0.8 part of red yeast rice, eats
22~28 parts of salt, 45~55 parts of red wine, 4~5 parts of white granulated sugar, 1.5~2.5 parts of monosodium glutamate, 2~3 parts of edible glucose, D- is different anti-bad
0.3~0.5 part of hematic acid sodium.
Further, the raw material comprises the following components in parts by weight: 6 parts of wrinkled giant hyssop, 24 parts of capsicum, and 4 parts of Chinese prickly ash, pepper 4
Part, 4 parts of ginger, 0.6 part of lemon volatile oil, 0.7 part of red yeast rice, 26 parts of edible salt, 50 parts of red wine, 4.5 parts of white granulated sugar, monosodium glutamate 2
Part, 2.5 parts of edible glucose, 0.4 part of D-araboascorbic acid sodium.
Further, the lemon volatile oil is the volatile oil by extracting in lemon peel.
Further, the red wine is claret.
Further, the capsicum is two twigs of the chaste tree of Sichuan.
Compared with prior art, the invention has the following advantages:
Present invention process is simple, it is easy to operate I, prescription science, proportion rationally, the perfume (or spice) prepared using the method for the present invention
Intestines condiment keeps Sichuan-style sausage delicious and tasty, and easy bacteria-developing is not rotten.
Wrinkled giant hyssop and lemon volatile oil is added in the present invention in formula, while flavouring renders palatable, with effectively inhibition microorganism
Increase, while joined red wine in formula of the invention, can also play the role of inhibiting microorganism growth.Red wine can also be to sausage
It carries out mentioning color, not need in the additional addition toner of formula.The acidic materials of red wine can make the mouthfeel of sausage more fine and smooth, soft
With.
Specific embodiment
Below with reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
A kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste of the present invention, the preparation method the following steps are included:
Step 1. prepares raw material, and the raw material comprises the following components in parts by weight: 1~10 part of wrinkled giant hyssop, 20~30 parts of capsicum,
2~6 parts of Chinese prickly ash, 3~5 parts of pepper, 3~5 parts of ginger, 0.1~1 part of lemon volatile oil, 0.5~0.9 part of red yeast rice, edible salt 20
~30 parts, 40~65 parts of red wine, 3~6 parts of white granulated sugar, 1~3 part of monosodium glutamate, 2~4 parts of edible glucose, D-araboascorbic acid sodium
0.2~0.6 part；
Step 2. respectively crushes wrinkled giant hyssop, capsicum, Chinese prickly ash, pepper, ginger, obtains wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash
Grain, pepper particle, ginger particle；
Step 3. is by the wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash particle, pepper particle, ginger particle and red yeast rice, edible
Salt, red wine, white granulated sugar, monosodium glutamate, edible glucose, D-araboascorbic acid sodium stirring, be uniformly mixed to get.
Further, the raw material comprises the following components in parts by weight: 2~8 parts of wrinkled giant hyssop, 22~25 parts of capsicum, Chinese prickly ash 3~
It 5 parts, 3.5~4.5 parts of pepper, 3.5~4.5 parts of ginger, 0.2~0.8 part of lemon volatile oil, 0.6~0.8 part of red yeast rice, eats
22~28 parts of salt, 45~55 parts of red wine, 4~5 parts of white granulated sugar, 1.5~2.5 parts of monosodium glutamate, 2~3 parts of edible glucose, D- is different anti-bad
0.3~0.5 part of hematic acid sodium.
Further, the raw material comprises the following components in parts by weight: 6 parts of wrinkled giant hyssop, 24 parts of capsicum, and 4 parts of Chinese prickly ash, pepper 4
Part, 4 parts of ginger, 0.6 part of lemon volatile oil, 0.7 part of red yeast rice, 26 parts of edible salt, 50 parts of red wine, 4.5 parts of white granulated sugar, monosodium glutamate 2
Part, 2.5 parts of edible glucose, 0.4 part of D-araboascorbic acid sodium.
Further, the lemon volatile oil is the volatile oil by extracting in lemon peel.
Further, the red wine is claret.
Further, the capsicum is two twigs of the chaste tree of Sichuan.
Embodiment 1
The preparation method of the sausage seasoning of wrinkled giant hyssop taste of the invention is present embodiments provided, specifically:
Step 1. prepares raw material, and the raw material comprises the following components in parts by weight: 10 parts of wrinkled giant hyssop, 20 parts of capsicum, and Chinese prickly ash 2
Part, 5 parts of pepper, 3 parts of ginger, 0.1 part of lemon volatile oil, 0.5 part of red yeast rice, 20 parts of edible salt, 40 parts of red wine, 6 parts of white granulated sugar,
3 parts of monosodium glutamate, 2 parts of edible glucose, 0.6 part of D-araboascorbic acid sodium；
Step 2. respectively crushes wrinkled giant hyssop, capsicum, Chinese prickly ash, pepper, ginger, obtains wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash
Grain, pepper particle, ginger particle；
Step 3. is by the wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash particle, pepper particle, ginger particle and red yeast rice, edible
Salt, red wine, white granulated sugar, monosodium glutamate, edible glucose, D-araboascorbic acid sodium stirring, be uniformly mixed to get.
Wherein, wrinkled giant hyssop is the dry aerial parts of the wide flower bud perfume of Lamiaceae plant；Lemon volatile oil is by extracting in lemon peel
Volatile oil；Red wine is claret；Capsicum is two twigs of the chaste tree of Sichuan.
Embodiment 2
The preparation method of the sausage seasoning of wrinkled giant hyssop taste of the invention is present embodiments provided, specifically:
Step 1. prepares raw material, and the raw material comprises the following components in parts by weight: 1 part of wrinkled giant hyssop, 30 parts of capsicum, and 6 parts of Chinese prickly ash,
3 parts of pepper, 5 parts of ginger, 1 part of lemon volatile oil, 0.9 part of red yeast rice, 30 parts of edible salt, 65 parts of red wine, 3 parts of white granulated sugar, monosodium glutamate 1
Part, 4 parts of edible glucose, 0.2 part of D-araboascorbic acid sodium；
Step 2. respectively crushes wrinkled giant hyssop, capsicum, Chinese prickly ash, pepper, ginger, obtains wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash
Grain, pepper particle, ginger particle；
Step 3. is by the wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash particle, pepper particle, ginger particle and red yeast rice, edible
Salt, red wine, white granulated sugar, monosodium glutamate, edible glucose, D-araboascorbic acid sodium stirring, be uniformly mixed to get.
Wherein, wrinkled giant hyssop is the dry aerial parts of the wide flower bud perfume of Lamiaceae plant；Lemon volatile oil is by extracting in lemon peel
Volatile oil；Red wine is claret；Capsicum is two twigs of the chaste tree of Sichuan.
Embodiment 3
The preparation method of the sausage seasoning of wrinkled giant hyssop taste of the invention is present embodiments provided, specifically:
Step 1. prepares raw material, and the raw material comprises the following components in parts by weight: 6 parts of wrinkled giant hyssop, 24 parts of capsicum, and 4 parts of Chinese prickly ash,
4 parts of pepper, 4 parts of ginger, 0.6 part of lemon volatile oil, 0.7 part of red yeast rice, 26 parts of edible salt, 50 parts of red wine, 4.5 parts of white granulated sugar,
2 parts of monosodium glutamate, 2.5 parts of edible glucose, 0.4 part of D-araboascorbic acid sodium；
Step 2. respectively crushes wrinkled giant hyssop, capsicum, Chinese prickly ash, pepper, ginger, obtains wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash
Grain, pepper particle, ginger particle；
Step 3. is by the wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash particle, pepper particle, ginger particle and red yeast rice, edible
Salt, red wine, white granulated sugar, monosodium glutamate, edible glucose, D-araboascorbic acid sodium stirring, be uniformly mixed to get.
Wherein, wrinkled giant hyssop is the dry aerial parts of the wide flower bud perfume of Lamiaceae plant；Lemon volatile oil is by extracting in lemon peel
Volatile oil；Red wine is claret；Capsicum is two twigs of the chaste tree of Sichuan.
Embodiment 4
The present embodiment is comparative example, compared with Example 1, without addition lemon volatile oil, remaining condition in the present embodiment
It is all the same.
Embodiment 5
The present embodiment is comparative example, compared with Example 1, without adding lemon volatile oil and red wine in the present embodiment,
Remaining condition is all the same.
Embodiment 6
The present embodiment is comparative example, and compared with Example 1, without addition red wine in the present embodiment, remaining condition is all the same.
Embodiment 7
Sausage seasoning made from embodiment 1, embodiment 4-6 is used to prepare sausage.Preparation time is mid-December, is used
Amount is per kilogram fresh meat sausage seasoning 100g.The sausage made is placed at balcony and is dried.
The results show that the sausage prepared using the sausage seasoning of embodiment 4-6 was at 20 days or so, surface is different degrees of
With one layer of white mould, and such as not long white mould, mouthfeel are preferably also the sausage of embodiment 1 eventually.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Within the technical scope of the present disclosure, any changes or substitutions that can be easily thought of by anyone skilled in the art,
It should be covered by the protection scope of the present invention.The present invention expands to any new feature disclosed in the present specification or any
New combination, and disclose any new method or process the step of or any new combination.
Claims (6)
1. a kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste, which comprises the following steps:
Step 1. prepares raw material, and the raw material comprises the following components in parts by weight: 1~10 part of wrinkled giant hyssop, 20~30 parts of capsicum, and Chinese prickly ash
2~6 parts, 3~5 parts of pepper, 3~5 parts of ginger, 0.1~1 part of lemon volatile oil, 0.5~0.9 part of red yeast rice, edible salt 20~30
Part, 40~65 parts of red wine, 3~6 parts of white granulated sugar, 1~3 part of monosodium glutamate, 2~4 parts of edible glucose, D-araboascorbic acid sodium 0.2~
0.6 part；
Step 2. respectively crushes wrinkled giant hyssop, capsicum, Chinese prickly ash, pepper, ginger, obtains wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash particle, Hu
Green pepper particle, ginger particle；
Step 3. by the wrinkled giant hyssop particle, capsicum particle, Chinese prickly ash particle, pepper particle, ginger particle and red yeast rice, edible salt,
Red wine, white granulated sugar, monosodium glutamate, edible glucose, D-araboascorbic acid sodium stirring, be uniformly mixed to get.
2. a kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste according to claim 1, which is characterized in that the raw material packet
Include the component of following parts by weight: 2~8 parts of wrinkled giant hyssop, 22~25 parts of capsicum, 3~5 parts of Chinese prickly ash, 3.5~4.5 parts of pepper, ginger 3.5
It is~4.5 parts, 0.2~0.8 part of lemon volatile oil, 0.6~0.8 part of red yeast rice, 22~28 parts of edible salt, 45~55 parts of red wine, white
4~5 parts of granulated sugar, 1.5~2.5 parts of monosodium glutamate, 2~3 parts of edible glucose, 0.3~0.5 part of D-araboascorbic acid sodium.
3. a kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste according to claim 2, which is characterized in that the raw material packet
Include the component of following parts by weight: 6 parts of wrinkled giant hyssop, 24 parts of capsicum, 4 parts of Chinese prickly ash, 4 parts of pepper, 4 parts of ginger, 0.6 part of lemon volatile oil,
0.7 part of red yeast rice, 26 parts of edible salt, 50 parts of red wine, 4.5 parts of white granulated sugar, 2 parts of monosodium glutamate, 2.5 parts of edible glucose, D- is different anti-bad
0.4 part of hematic acid sodium.
4. a kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste according to claim 3, which is characterized in that the lemon is waved
Hair oil is the volatile oil by extracting in lemon peel.
5. a kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste according to claim 4, which is characterized in that the red wine is dry
Red wine.
6. a kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste according to claim 5, which is characterized in that the capsicum is
Two twigs of the chaste tree of Sichuan.
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| CN201810337241.3A CN110384225A (en) | 2018-04-16 | 2018-04-16 | A kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113615820A (en) * | 2020-05-06 | 2021-11-09 | 四川丁点儿食品开发股份有限公司 | Agastache rugosus hotpot condiment and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113615820A (en) * | 2020-05-06 | 2021-11-09 | 四川丁点儿食品开发股份有限公司 | Agastache rugosus hotpot condiment and preparation method thereof |
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