CN-121986909-A - Preparation method of low-salt low-sugar low-fat diet vegetable sausage

CN121986909ACN 121986909 ACN121986909 ACN 121986909ACN-121986909-A

Abstract

The invention discloses a preparation method of a low-salt low-sugar low-fat diet vegetable sausage, and relates to the technical field of food processing. The preparation method of the low-salt low-sugar low-fat dietary vegetable sausage comprises the steps of firstly cleaning fresh corn, black fungus, carrot and chives, steaming or scalding, dehydrating, chopping or pulping to obtain a composite vegetable base material, precooling pork or chicken breast meat, mincing and chopping at low temperature to obtain a viscoelastic meat emulsion base material, secondly mixing the composite vegetable base material with the meat emulsion base material, adding sugar alcohol sweetener, licorice extract and yeast extract, and stirring in a vacuum environment to obtain the low-salt low-sugar low-fat filling. By arranging the exhaust pipeline formed by the truncated cone-shaped pipe section and the columnar pipe section and gradually reducing the inner diameter of the truncated cone-shaped pipe section along the flowing direction of the stuffing, a continuously increasing pressure gradient is constructed in the flow channel, and the staged and gradient treatment of the high-fiber and low-fat vegetable stuffing is realized.

Inventors

LV ZHEN
MA LONG
SONG LIGUO
WANG CHUNLEI
ZHAO HUANYING
LI ZHIQIANG
LIN XIAOYU
Nan Xijun

Assignees

山东海奥斯生物科技股份有限公司

Dates

Publication Date: 20260508
Application Date: 20260318

Claims (10)

1. A method for making a low-salt, low-sugar and low-fat dietary vegetable sausage, comprising: washing fresh corn, black fungus, carrot and chives, steaming or scalding, dehydrating, chopping or pulping to obtain a composite vegetable base material, pre-cooling lean pork or chicken breast, mincing, and chopping at low temperature to obtain a viscoelastic meat paste base material; Mixing the composite vegetable base material with the meat emulsion base material, adding sugar alcohol sweetener, licorice extract and yeast extract, and stirring in a vacuum environment to obtain low-salt, low-sugar and low-fat stuffing; Step three, feeding stuffing into a vacuum filling forming machine (1), arranging a flow dividing device (2) in a filling pipeline of the vacuum filling forming machine (1), arranging an extrusion assembly (3) in the flow dividing device (2), and applying multidirectional dynamic extrusion to the stuffing when the stuffing flows through, and discharging bubbles entrained between plant fibers and meat emulsion in the stuffing under the action of vacuum; And fourthly, filling the filling subjected to the exhaust treatment into a pre-softened casing, controlling filling fullness, and fastening the casing in sections to obtain the low-salt low-sugar low-fat dietary vegetable sausage.
2. The method for preparing the low-salt, low-sugar and low-fat dietary vegetable sausage according to claim 1, wherein the flow dividing device (2) comprises a plurality of sections of exhaust pipelines which are sequentially connected, the exhaust pipelines are composed of a truncated cone-shaped pipe section (21) and a columnar pipe section (22), and the inner diameter of the truncated cone-shaped pipe section (21) is gradually reduced along the flowing direction of stuffing so as to form an increasing pressure gradient; a conical cavity (211) and a conical cavity (212) which are made of elastic rubber materials are arranged in the conical pipe section (21), the conical top of the conical cavity (211) faces to the direction opposite to the flowing direction of stuffing, and the stuffing passes through annular gaps between the inner wall of the conical pipe section (21) and the conical cavity (211) and between the conical cavity (212) when flowing through the conical pipe section; The extrusion assembly (3) is arranged inside the conical cavity (211) and is used for applying multidirectional dynamic extrusion force to the conical cavity (211), and the extrusion force is transmitted to stuffing flowing through the extrusion assembly through the elastic cavity, so that the stuffing is sheared and rubbed when passing through the annular gap, and fine bubbles entrained in the extrusion assembly are efficiently discharged.
3. The method for producing the low-salt low-sugar low-fat dietary vegetable sausage according to claim 2, wherein the extrusion component (3) comprises arc-shaped columns (31) which are uniformly distributed along the circumferential direction of the conical cavity (211), one side of the arc-shaped columns (31) close to the round table-shaped cavity (212) is connected with an elastic telescopic rod (311), and the other end of the elastic telescopic rod (311) is hinged on a square plate (312); The control panel (313) is installed to the articulated tip of elastic expansion link (311), and one side that elastic expansion link (311) were deviate from to control panel (313) articulates through the round pin axle has hang lever (314), round pin axle and control panel (313) sliding fit, and the other end of hang lever (314) articulates on movable block (315), and movable block (315) can follow the axis direction reciprocating motion of taper cavity (211).
4. The method for producing the low-salt, low-sugar and low-fat diet vegetable sausage according to claim 3, wherein the arc-shaped column (31) is rotatably connected with the telescopic end of the elastic telescopic rod (311), a rotary elastic member is arranged between the arc-shaped column and the telescopic end, a plurality of protrusions (325) are arranged on the inner wall of the conical cavity (211), and the protrusions (325) are distributed in a staggered manner along the swinging direction of the arc-shaped column (31).
5. The method for preparing the low-salt low-sugar low-fat dietary vegetable sausage according to claim 2, wherein the extrusion component (3) comprises rollers (335) which are uniformly distributed along the circumferential direction of the conical cavity (211), the rollers (335) extend along the bus direction of the conical cavity (211), the rollers (335) are rotatably arranged on a fixing frame (336), and a connecting block (341) is arranged on one side of the fixing frame (336) close to the axis of the conical cavity (211); the utility model discloses a taper cavity, including taper cavity (211), fixed round platform (338) and fixed round platform (339), square piece (337) are equipped with in the middle part of taper cavity (211), square piece (337) is close to the one end of taper cavity (211) cone top be provided with taper cavity (211) fixed connection, spiral recess (339) have been seted up in the fixed round platform (338) outside, fixed round platform (338) outside cover is equipped with rotatory ring (340) of two coaxial fixed connection, rotatory ring (340) are corresponding with roller (335) position respectively, control lever (342) are installed to one side that connecting block (341) are close to fixed round platform (338), radial and rather than sliding connection of rotatory ring (340) are followed to control lever (342) sliding fit with spiral recess (339).
6. The method for producing the low-salt, low-sugar and low-fat diet vegetable sausage according to claim 5, wherein a rotating disc (343) is rotatably mounted on one side of the square block (337) close to the rotating ring (340), the rotating disc (343) is connected with the rotating ring (340) through telescopic plates (344) uniformly distributed in the circumferential direction, guide posts (345) which are slidably mounted on the square block (337) and are slidably matched with the fixed round table (338), spiral sliding grooves (346) are formed in the outer sides of the guide posts (345), inner side posts (347) which are slidably matched with the spiral sliding grooves (346) are mounted on the rotating disc (343), and reset springs (348) sleeved on the peripheries of the guide posts (345) are arranged between the end parts of the guide posts (345) and the square block (337).
7. The method for preparing the low-salt, low-sugar and low-fat dietary vegetable sausage according to claim 5, wherein the fixing frame (336) is rotatably connected with the connecting block (341), an elastic torsion member is arranged between the fixing frame and the connecting block, a plurality of blocking beads (349) are arranged on the inner wall of the conical cavity (211), and the blocking beads (349) are distributed in a staggered manner along the rotating direction of the roller (335).
8. The method for preparing the low-salt, low-sugar and low-fat diet vegetable sausage according to claim 2, wherein a connecting ring frame (326) is arranged in the circular table-shaped cavity (212), a sliding column (327) is slidably arranged in the middle of the connecting ring frame (326), a right-handed spiral groove (328) is formed in the outer side of the sliding column (327), and a sliding rod (329) in sliding fit with the right-handed spiral groove (328) is arranged on the connecting ring frame (326).
9. The method for preparing the low-salt, low-sugar and low-fat diet vegetable sausage according to claim 8, wherein a rotating plate (330) is rotatably arranged at one end of the truncated cone-shaped cavity (212) deviating from the conical cavity (211), a fixed sleeve (331) is arranged at one end of the rotating plate (330) close to the connecting ring frame (326), a left-handed spiral groove (332) is formed in the inner side of the fixed sleeve (331), and an extension rod (333) in sliding fit with the left-handed spiral groove (332) is arranged at one end of the sliding column (327) close to the fixed sleeve (331).
10. The method for preparing the low-salt, low-sugar and low-fat dietary vegetable sausage according to claim 9, wherein a plurality of concave holes are formed in the outer peripheral surface of the rotating plate (330) and are uniformly distributed in the circumferential direction, a plurality of balls (334) are arranged on the inner wall of the round table-shaped cavity (212) and are uniformly distributed in the circumferential direction, and the balls (334) are in rolling fit with the round table-shaped cavity (212).

Description

Preparation method of low-salt low-sugar low-fat diet vegetable sausage Technical Field The invention relates to the technical field of food processing, in particular to a method for preparing low-salt, low-sugar and low-fat diet vegetable sausage. Background The sausage in the market is mostly of pure meat type or is prepared by taking pork and chicken as main materials and adding auxiliary materials such as starch, white granulated sugar and the like. This type of sausage has limitations in that it is not suitable for people with diabetes, weight loss, fitness, etc., to eat the sausage, which can result in excessive carbohydrate, energy, and fat intake by the human body. In order to solve the limitation of sausage, the sausage products are healthful and popular, and a novel sausage with low salt, low sugar and low fat and rich dietary fiber is developed. The product is generally subjected to industrial production through the process steps of raw material pretreatment, compound preparation, vacuum filling molding, curing, sterilization and the like, and balanced nutrition and edible safety of special people are considered while the taste and the texture are ensured. However, the following problems remain in the existing vacuum filling molding process: The filling runner adopts the constant diameter or simple convergent structure mostly, can't establish effective progressive pressure gradient in filling material transportation process, be difficult to realize high fiber, low fat material's stage compaction and degree of depth exhaust, simultaneously, the equipment only relies on vacuum suction or one-way extrusion force, can only get rid of macroscopic cavity air in the runner, can't get rid of the tiny bubble that is wrapped in by the plant fiber network and hold, in the pressure filling process, these residual bubbles are pressed migration and gather in the casing inner wall, form annular air gap or structure weak layer on the sausage body cross section, especially under low fat, low interpolation system, the material packing compactness is not enough, lead to the loose, the easy cavity that appears of finished product intestine body structure, seriously influence product compactness and appearance quality. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a preparation method of a low-salt low-sugar low-fat diet vegetable sausage, which solves the problems in the background art. The method comprises the following steps of cleaning fresh corn, black fungus, carrot and chives, steaming or scalding, dehydrating, chopping or pulping to obtain a composite vegetable base material, pre-cooling pork or chicken breast meat, mincing and chopping at low temperature to obtain a viscoelastic meat emulsion base material, mixing the composite vegetable base material with the meat emulsion base material, adding sugar alcohol sweetener, licorice extract and yeast extract, stirring in a vacuum environment to obtain low-salt low-sugar low-fat vegetable stuffing, sending the stuffing into a vacuum filling forming machine, arranging a shunt device in a filling pipeline of the vacuum filling forming machine, arranging an extrusion assembly in the shunt device, performing multidirectional dynamic extrusion on the stuffing when the stuffing flows through, discharging bubbles entrained between vegetable fibers and meat emulsion in the stuffing by combining a vacuum effect, and step four, filling the air-exhausted stuffing into a pre-softened casing, controlling the fullness and segmenting the stuffing to obtain the low-salt low-fat vegetable. The flow dividing device comprises a plurality of sections of exhaust pipelines which are sequentially connected, wherein each exhaust pipeline is composed of a conical pipe section and a columnar pipe section, the inner diameter of each conical pipe section is gradually reduced along the flowing direction of stuffing so as to form an increasing pressure gradient, a conical cavity and a conical cavity which are made of elastic rubber materials are arranged in each conical pipe section, the conical top of each conical cavity faces to the flowing direction of the stuffing, annular gaps between the inner wall of each conical pipe section and the conical cavity and between the conical cavities pass through when the stuffing flows through, and the extrusion assembly is arranged in each conical cavity and is used for applying multidirectional dynamic extrusion force to each conical cavity, and the extrusion force is transmitted to the stuffing flowing through each conical cavity through the corresponding elastic cavity so that the stuffing is sheared and rubbed when passing through the annular gaps, and fine bubbles entrained in the stuffing are efficiently discharged. Further, the extrusion assembly comprises arc-shaped columns uniformly distributed along the circumferential direction of the conical cavity, one side, close to the circular truncated cone-shape