CN-121986908-A - Formula and preparation method of glutinous rice sausage

CN121986908ACN 121986908 ACN121986908 ACN 121986908ACN-121986908-A

Abstract

The invention discloses a formula and a preparation method of glutinous rice sausage, wherein the glutinous rice sausage comprises stir-fried glutinous rice, fried lard, minced garlic, trehalose, refined salt and monosodium glutamate, the salted pork comprises pork, salted diced fat, water, white granulated sugar, refined salt, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate and auxiliary materials, and the preparation of the stir-fried glutinous rice sausage comprises hot stir-frying and then cold stir-frying. The invention obviously improves the flavor of the glutinous rice sausage, the glutinous rice in the sausage absorbs the grease of the stuffing, presents full particles, has sweet and soft mouthfeel, and has stronger and more coordinated overall flavor.

Inventors

ZHUANG ZONGLIN
LIN BINGHUI
XU SHUNQING
WANG JIAN

Assignees

海霸王（汕头）食品有限公司

Dates

Publication Date: 20260508
Application Date: 20260305

Claims (10)

1. The glutinous rice sausage is characterized by comprising stir-fried glutinous rice and salted meat, wherein the stir-fried glutinous rice comprises glutinous rice, fried lard, minced garlic, trehalose, refined salt and monosodium glutamate, the salted meat comprises pork, salted diced fat, water, white granulated sugar, refined salt, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate and auxiliary materials, and the preparation of the stir-fried glutinous rice comprises hot stir-frying and then cold stir-frying.
2. The glutinous rice sausage of claim 1 is characterized by comprising, by mass, 50-60 parts of stir-fried glutinous rice and 40-50 parts of salted meat, wherein the stir-fried glutinous rice comprises, by mass, 92-98 parts of glutinous rice, 1-3 parts of fried 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 part of monosodium glutamate, the salted meat comprises, by mass, 70-80 parts of pork, 5-15 parts of salted diced fat, 5-10 parts of water, 5-10 parts of white granulated sugar, 1-2 parts of refined salt, 0.1-0.5 part of monosodium glutamate, 0.1-0.5 part of sodium tripolyphosphate, 0.1-0.5 part of sodium pyrophosphate and 0.5-1 part of auxiliary material, and the pork comprises one or more of lean meat and fat meat, and the temperature difference between the hot stir-frying and the cold stir-frying is not less than 40 ℃.
3. The glutinous rice sausage according to claim 1 is characterized by comprising, by mass, 54 parts of stir-fried glutinous rice and 46 parts of salted meat, wherein the stir-fried glutinous rice comprises, by mass, 95 parts of glutinous rice, 2 parts of fried lard, 0.56 part of garlic powder, 0.93 part of trehalose, 0.73 part of refined salt and 0.36 part of monosodium glutamate, the salted meat comprises, by mass, 75 parts of pork, 10 parts of salted diced fat, 5.2 parts of water, 7 parts of white granulated sugar, 1.3 parts of refined salt, 0.3 part of monosodium glutamate, 0.2 part of sodium tripolyphosphate and 0.15 part of sodium pyrophosphate, the auxiliary material comprises thin minced pork and the minced pork is mixed according to 8:2, and the auxiliary material comprises one or more of pepper powder, spice powder, seasoning, essence for foods and sodium isocyanate.
4. A method of preparing a glutinous rice sausage according to claim 2, comprising: A. Grinding sugar into powder; B. Refining lard; C. soaking glutinous rice; D. Parching, including the steps of performing the hot parching and then performing the cold parching to obtain the stir-fried glutinous rice; E. Curing to obtain the cured meat; F. Mixing the stir-fried glutinous rice with the salted meat to obtain mixed slurry; G. Filling the mixed slurry into a casing to obtain glutinous rice sausage; H. Steaming the raw glutinous rice sausage to obtain the glutinous rice sausage.
5. The preparation method of the glutinous rice flour, according to claim 4, wherein the step D comprises the steps of heating and melting the frying lard, stir-frying glutinous rice, sequentially adding minced garlic, trehalose, refined salt and monosodium glutamate, continuously stir-frying, completing the hot frying, taking out of the pot, stir-frying until the materials are cooled, stopping stirring, and obtaining the stir-fried glutinous rice.
6. The preparation method of the glutinous rice flour, according to claim 5, wherein the step D comprises the steps of heating and melting the frying lard, stir-frying glutinous rice for 5min, sequentially adding minced garlic, trehalose, refined salt and monosodium glutamate, continuously stir-frying to 45 ℃ to finish the hot frying, taking out, pouring into another frying pan, stir-frying at the temperature of 3 ℃ until the temperature of the materials is cooled to 5 ℃, and stopping stirring to obtain the stir-fried glutinous rice.
7. The method according to claim 4, wherein step H comprises drying the raw glutinous rice sausage, steaming, closing steam after steaming, stewing the glutinous rice sausage, and steaming to obtain the glutinous rice sausage.
8. The method according to claim 7, wherein step H comprises drying the raw glutinous rice sausage for 10min at a drying temperature of 55 ℃ and steaming at a steaming temperature of 91 ℃ for 30min, closing steam after steaming, stewing the glutinous rice sausage for 10min, and steaming to obtain the glutinous rice sausage.
9. The preparation method of claim 4, wherein the step C comprises immersing the glutinous rice in cold water at a temperature of 8-10 ℃ for 12 hours, taking out the glutinous rice from the cold water after the foaming, and draining the water for later use.
10. The method according to claim 4, comprising: A. grinding white granulated sugar out by adopting a screen mesh with 0.5 cm for use in the step E; B. c, refining grease in fat pork, cooling to obtain fried lard, and storing in a precooling chamber for use in the step D; C. soaking glutinous rice; D. Parching, including the steps of performing the hot parching and then performing the cold parching to obtain the stir-fried glutinous rice; E. Thawing fat pork to the central temperature of minus 5 ℃ to minus 3 ℃, planing, thawing to the central temperature of minus 2 ℃, dicing by a fine dicing machine, adding white granulated sugar for curing to obtain cured diced pork, thawing the pork to the central temperature of minus 5 ℃ to minus 3 ℃, planing, thawing to the central temperature of minus 2 ℃, grinding by a 15mm meat grinder, adding white granulated sugar, refined salt, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate and the auxiliary materials, stirring to be uniformly dispersed, adding water, mixing and stirring for 25min, adding fat, pulping, discharging from a pot, covering a preservative film, and placing in a refrigerating chamber for curing for 24h to obtain cured pork; F. mixing the stir-fried glutinous rice with the salted meat, and controlling the temperature below 8 ℃ to obtain mixed slurry; G. Filling the mixed slurry into a casing to obtain glutinous rice sausage; H. Steaming the raw glutinous rice sausage to obtain the glutinous rice sausage.

Description

Formula and preparation method of glutinous rice sausage Technical Field The invention relates to the field of food processing, in particular to a formula and a preparation method of glutinous rice sausage. Background The glutinous rice sausage is a creative traditional sausage, is prepared by filling seasoned glutinous rice and other stuffing into a casing and then cooking, has the characteristics of flexible outer skin and soft inner stuffing, is convenient to carry, is favorable for storage, and is deeply favored by consumers. With the rise of modern people on healthy diet and traditional food requirements, the glutinous rice sausage has great market potential as a low-fat and high-protein snack. However, the existing glutinous rice sausage preparation technology has the defects that the glutinous rice soaking time is not properly controlled in the soaking process (the glutinous rice is not cooked due to too short and the taste is affected due to too long), the stirring mode and time are insufficient in the stir-frying process, the temperature is unstable, the glutinous rice is heated unevenly, the glutinous rice is partially overcooked or overgrown, and the steaming process parameters (temperature and time) are not accurately controlled in the steaming process, so that the product quality is uneven. These problems limit the standardized production and marketing of glutinous rice sausage and fail to meet consumer's consumption diet requirements. Disclosure of Invention The invention aims to solve the following problems of the conventional glutinous rice sausage: 1. the imprecise control of the soaking time of the glutinous rice leads to insufficient or excessive water absorption of the glutinous rice and influences the curing degree and the taste. 2. The temperature control in the frying process is unstable, the stirring is uneven, and sticky rice is easy to be stuck to a pot, burnt or heated unevenly. 3. The steaming process parameters are not standardized, the steamed glutinous rice sausage has hard or soft taste and poor product stability. In order to solve the technical problems, the invention adopts the following technical scheme: the glutinous rice sausage comprises stir-fried glutinous rice and salted meat, wherein the stir-fried glutinous rice comprises glutinous rice, fried lard, garlic powder, trehalose, refined salt and monosodium glutamate, the salted meat comprises pork, salted diced fat, water, white granulated sugar, refined salt, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate and auxiliary materials, and the preparation of the stir-fried glutinous rice comprises hot stir-frying and cold stir-frying. The pork curing agent comprises, by mass, 50-60 parts of stir-fried glutinous rice and 40-50 parts of cured meat, wherein the stir-fried glutinous rice comprises, by mass, 92-98 parts of glutinous rice, 1-3 parts of fried lard, 0.5-1 part of garlic powder, 0.5-1 part of trehalose, 0.5-1 part of refined salt and 0.1-0.5 part of monosodium glutamate, the cured meat comprises, by mass, 70-80 parts of pork, 5-15 parts of cured diced meat, 5-10 parts of water, 5-10 parts of white granulated sugar, 1-2 parts of refined salt, 0.1-0.5 part of monosodium glutamate, 0.1-0.5 part of sodium tripolyphosphate, 0.1-0.5 part of sodium pyrophosphate and 0.5-1 part of auxiliary materials, and the pork comprises one or more of lean pork and fat pork, and the temperature difference between hot-frying and cold-frying is not less than 40 ℃. The pork comprises, by mass, 54 parts of stir-fried glutinous rice and 46 parts of salted meat, wherein the stir-fried glutinous rice comprises, by mass, 95 parts of glutinous rice, 2 parts of fried lard, 0.56 part of garlic powder, 0.93 part of trehalose, 0.73 part of refined salt and 0.36 part of monosodium glutamate, the salted meat comprises, by mass, 75 parts of pork, 10 parts of salted diced fertilizer, 5.2 parts of water, 7 parts of white granulated sugar, 1.3 parts of refined salt, 0.3 part of monosodium glutamate, 0.2 part of sodium tripolyphosphate, 0.15 part of sodium pyrophosphate and 0.78 part of auxiliary materials, the pork comprises thin minced meat and minced meat, and the auxiliary materials comprise one or more of pepper, spice, flavoring, food essence and sodium isocyanate. A preparation method of the glutinous rice sausage comprises the following steps: A. Grinding sugar into powder; B. Refining lard; C. soaking glutinous rice; D. Parching, including the steps of performing the hot parching and then performing the cold parching to obtain the stir-fried glutinous rice; E. Curing to obtain the cured meat; F. Mixing the stir-fried glutinous rice with the salted meat to obtain mixed slurry; G. Filling the mixed slurry into a casing to obtain glutinous rice sausage; H. Steaming the raw glutinous rice sausage to obtain the glutinous rice sausage. Preferably, the step D comprises the steps of heating and melting the frying lard, stir-frying the