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CN-122004414-A - Application of composition of medicinal and edible substances in preparation of guang type sausage

CN122004414ACN 122004414 ACN122004414 ACN 122004414ACN-122004414-A

Abstract

The invention belongs to the technical field of food processing, and particularly relates to application of a composition of medicinal and edible substances in preparation of guang style sausage. The composition of the medicinal and edible substances comprises pummelo peel, fructus amomi and rhizoma gastrodiae. The content of the medicinal and edible substance composition in the guang style sausage is 0.3-0.7% of pummelo peel, 0.1-0.5% of fructus amomi and 0.1-0.3% of rhizoma gastrodiae relative to the weight of meat. The application method comprises the steps of (1) pretreating a meat raw material and a medicinal and edible composition raw material, mixing with salt, white sugar, soy sauce and white wine for pickling to obtain a pickling material, and (2) performing sausage filling on the pickling material, baking, cooling and packaging to obtain the guang style sausage. The invention adopts three medicinal and edible substances of pummelo peel, fructus amomi and rhizoma gastrodiae to synergistically improve the flavor and quality of guang style sausage, and can realize natural preservation, improve the flavor, obviously prolong the shelf life and comprehensively reduce and control the harm substances such as nitrite by more than 50 percent. The method is in line with the development situation of the food industry of naturalization and health.

Inventors

  • DONG HAO
  • LIU QIAOYU
  • HUANG DI
  • HU XIN
  • Long Xinran
  • ZENG XIAOFANG
  • CHI DONG
  • ZHANG XIAOFENG
  • YU LIMEI
  • BAI WEIDONG
  • HUANG GUIYING
  • QIAN MIN
  • LI XIANGLUAN

Assignees

  • 仲恺农业工程学院
  • 广州皇上皇集团股份有限公司

Dates

Publication Date
20260512
Application Date
20260413

Claims (10)

  1. 1. The application of the composition of the medicinal and edible substances in the preparation of the guang type sausage is characterized in that the composition of the medicinal and edible substances comprises pummelo peel, fructus amomi and rhizoma gastrodiae.
  2. 2. The application of the composition of matter of claim 1 in preparing a guang style sausage, wherein the content of the composition of matter of medicine and food relative to the weight of meat in the guang style sausage is 0.3% -0.7% of pummelo peel, 0.1% -0.5% of fructus amomi and 0.1% -0.3% of rhizoma gastrodiae.
  3. 3. The application of the composition of matter of claim 2 in preparing sausage of formula (Cantonese), wherein the content of the composition of matter of formula (Cantonese) is 0.5% of exocarpium Citri Grandis, 0.3% of fructus Amomi and 0.2% of rhizoma Gastrodiae relative to meat weight.
  4. 4. The use of a composition of matter of homology of medicine and food according to claim 1 for the preparation of guang style sausage, characterized in that the application method comprises the following steps: (1) Pretreating a meat raw material and a medicinal and edible material composition raw material, and then mixing with salt, white sugar, soy sauce and white wine for curing to obtain curing materials; (2) And (3) performing baking treatment after the curing material is subjected to sausage filling, and cooling and packaging to obtain the guang style sausage.
  5. 5. The application of the composition of matter of homology of medicine and food in preparation of guang sausage is characterized in that the pretreatment method of the meat raw material in the step (1) is that the meat raw material is cut into pieces after being washed by flowing clean water, the pretreatment method of the composition raw material of the homology of medicine and food is that pummelo peel is naturally aired until the water content is less than or equal to 10%, fructus amomi is dried at 40 ℃ until the water content is less than or equal to 8%, and rhizoma gastrodiae is subjected to vacuum freeze drying, and then crushed and sieved by a 60-mesh sieve.
  6. 6. The application of the composition of matter of claim 4 in preparing sausage, wherein the ingredients in step (1) are added in an amount of 2% -3% of table salt, 1% -2% of white sugar, 0.8% -1.2% of soy sauce and 0.4% -0.6% of white wine based on the weight of meat.
  7. 7. The use of a composition of matter of homology of medicine and food according to claim 4 in the preparation of guang style sausage, wherein the curing condition in step (1) is that the temperature is 4 ℃ and the time is 24 hours, and stirring is carried out every 6 hours.
  8. 8. The method of claim 4, wherein the sausage casing in step (2) has a diameter of 2.5cm and a sausage speed of 3cm/s, and wherein air bubbles are prevented during the sausage.
  9. 9. The method according to claim 4, wherein the baking treatment in the step (2) is baking at 45 ℃ for 12 hours, then at 55 ℃ for 24 hours, and then at 40 ℃ for 12 hours.
  10. 10. The use of a composition of matter of claim 4, wherein said baking treatment in step (2) maintains a relative humidity of 55% ± 5%.

Description

Application of composition of medicinal and edible substances in preparation of guang type sausage Technical Field The invention belongs to the technical field of food processing, and particularly relates to application of a composition of medicinal and edible substances in preparation of guang style sausage. Background With the improvement of the living standard of people, the demands of people on meat products are not simply stopped on the intake of nutrients, but the flavor and health of the meat products are more emphasized. The guang style sausage is one of the best known Chinese style semi-dry sausage, which takes fresh (frozen) pork as raw material, the lean meat is diced by coarse grinding and fat, white granulated sugar, edible salt, high concentration yeast wine and sodium nitrite are added, the cured product is poured into a natural sun-dried pig casing, and then the dried product is processed by the processes of airing or baking, thus forming the raw dry meat product with the special flavors of salty, sweet, strong bouquet and the like, which is one of the traditional special foods in Guangdong province. Because of the white spirit and sugar added in a large amount in the preparation process of the guang style sausage, the guang style sausage forms unique flavor. The flavor of guang sausage mainly comes from the flavor of raw materials and auxiliary materials, degradation and oxidization of proteins and lipids, biochemical reaction caused by extracellular enzymes secreted by microorganisms, and the like. Traditional guang style sausage is mainly formed by natural air drying and fermentation, and continuous production throughout the year is difficult to realize. Therefore, in the production of modern factories, the traditional natural air drying process is changed into a temperature and humidity control drying mode, the process greatly shortens the production period, improves the economic benefit and realizes all-weather perennial production. However, guang style sausage is a meat product with high fat content, and is baked for a long time under the condition of high temperature and high humidity, so that the fat in the sausage is easy to degrade and oxidize. Moderate hydrolysis and oxidation contribute to the formation of flavor substances characteristic of the product, but excessive oxidation can lead to the synthesis of certain unpleasant odors and even harmful substances, thereby adversely affecting the flavor of the sausage and even the health of the consumer. By adding antioxidants during the processing of meat products, one of the most effective methods of delaying oxidation is the addition of antioxidants. Antioxidants currently used in the meat industry are mainly artificial additives such as nitrite, nitrate, ethylenediamine tetraacetic acid (EDTA), butyl Hydroxy Anisole (BHA), butyl Hydroxy Toluene (BHT), phosphate and the like. With the increasing consumer demand for non-additive or healthy meat products, natural antioxidants of vegetable origin have attracted increasing attention in the scientific field due to their free radical scavenging efficacy and health improving properties, due to the potential safety hazards presented by synthetic additives. Exocarpium Citri Grandis is used as dry outer pericarp entity of Citrus grandis of Rutaceae, contains abundant flavonoid compound cluster and multiple volatile oil, and has effects of regulating qi-flowing, relieving cough, invigorating spleen, and resolving food stagnation. Fructus Amomi is used as mature dry fruit body of Amomum villosum (Zingiberaceae) or Amomum villosum (Hainan.) Roxb, and is rich in linalool structure, limonene component, etc., and has effects of warming middle-jiao and dispelling cold, promoting qi and eliminating dampness, relieving vomiting, and regulating stomach. The gastrodia elata is taken as a dry tuber entity of gastrodia elata of orchidaceae, and the main active ingredients comprise gastrodin units, gastrodia elata polysaccharide structures and various phenolic compound sets, so that the gastrodia elata dry tuber entity has effects of stabilizing liver yang mechanisms, dispelling wind, dredging collaterals and relieving pain and calming. However, the application of the above-mentioned medicinal and edible homologous materials to the preparation of guang style sausage has limited research on the flavor and quality effects thereof. Disclosure of Invention In view of the above drawbacks and shortcomings of the prior art, the present invention is directed to the use of a composition of matter of homology of medicine and food in the preparation of guang style sausage. The invention adopts three medicinal and edible substances of pummelo peel, fructus amomi and rhizoma gastrodiae to synergistically improve the flavor and quality of the guang style sausage, can ensure that the guang style sausage achieves the multiple aims of low sodium, natural corrosion prevention and rich flavor, and remarkably prolongs the she