Research And Application Of Key Technology In Processing Of Rice Sausage

The rice sausage combines the characteristics of Chinese sausage,western sausage and convenient steamed rice products,which can improve the edible value and nutritional value of the sausage.At the same time,a new category of sausage food has been added,which is helpful to expand the market and meet more consumer demand.In this project,the processing technology of rice sausage was determined by studying the effect of rice on the quality of rice sausage,the formula and processing technology of rice sausage and the effect of casing on the quality of rice sausage.The main research contents and conclusions are as follows:1?Study on the effect of rice on the quality of rice sausage.It was studied by the main components,soaking water absorption rate and sensory quality of Glutinous Rice,Japonica Rice and Indica Rice.And physical and chemical indexes,sensory quality and texture characteristics of rice sausage was studied too.The results showed that there was no significant difference in water and protein contents among the three types of rice.The fat content of glutinous rice was significantly higher than that of Indica Rice and Japonica Rice.The amylose content of the three types of rice was significantly different,which was:Indica Rice>Japonica Rice>Glutinous Rice.The water absorption capacity of rice was:Glutinous Rice>Japonica Rice>Indica Rice;The rice cooked by Glutinous Rice is soft in taste,moderate in mastication intensity,rich in glutinous aroma,no easy to regenerate after cooling and good in viscosity;The water absorption of rice steeping at 25?for 60 minutes tends to be stable;The protein and fat contents of Glutinous Rice sausage were higher than that of Japonica Rice Sausage and Indica Rice Sausage,and its hardness,elasticity,cohesiveness and chewiness were also better than those of Japonica Rice Sausage and Indica Rice Sausage.2?Study on the formula of rice sausage.The formulas of chinese-style rice sausage and western-style rice sausage were studied by single factor and orthogonal test in order to solve the common problems of rice sausage such as retrogradation,taste residue and hard texture,and to ensure the good color,aroma,taste and shape.The best formula of chinese-style rice sausage is as follows:The raw materials are lean pork 80kg,fat pork 20kg,Glutinous Rice10kg;basic auxiliary materials are salt 1.0kg,sugar 1.0kg,monosodium glutamate 0.15kg,wine 0.5kg,corn starch 1.0kg;core auxiliary materials are yeast extract 1.0kg,Monascus pigment 0.01kg,the Sodium Nitrite is 0.004 kg,the auxiliary materials are preserved meat15kg(or dried mushroom 6kg),the water 20kg.The best formula of western-style Rice sausage is:The raw materials are lean pork 80kg,fat pork 20kg,Glutinous Rice 30kg;basic auxiliary materials are salt 1.5kg,sugar 1.0kg,monosodium glutamate 0.15kg,wine 0.5kg,corn starch 2.0kg;White pepper powder 0.3kg,compound phosphate 0.3kg,monascus pigment 0.01kg,Sodium Nitrite 0.004kg,auxiliary materials are preserved meat 10kg(or dried mushroom 3kg),water 30kg.Using Glutinous Rice in rice sausage can effectively reduce the problem of rice reversion,adding yeast extract to enhance flavor,adding diced pork or dried mushroom to enhance the flavor of the product.3?Study on the processing technology of rice sausage.The key technologies of pretreatment,pickling,cooking and sterilization of glutinous rice in the processing of chinese-style and western-style rice sausage were studied.The best key technology of chinese-style rice sausage:the glutinous rice was pretreated and boiled for 30 minutes,the lean pork was ground into 8 mm particles,the fat pork was cut into 5×5×5mm~3diced fat,mixed with auxiliary materials,rolled and kneaded for 20 minutes,then salted for 2 hours,the best key technology of western-style rice sausage is that the glutinous rice is pretreated at25?and soaked at water temperature for 60 minutes,the lean pork and fat pork are ground to 8:2 ratio,then mixed with auxiliary materials,rolled and kneaded for 20 minutes,then preserved for 2 hours,the sausage was dried at 65?for 30 minutes,cooked at 75?for 120minutes,and then cooled and packed in 85?water bath for 40 minutes.The key problem in the industrialized production of rice sausage is the difficulty of filling due to the addition of rice.The solution is that the dosage of rice addition is less than 50%and the addition of more than 50%has some influence on the smoothness of sausage.4?Effect of casing on the quality of rice sausage.The effects of natural casing and collagen casing on the processing technology and product quality of rice sausage were studied.Two kinds of casings in the process of filling rice sausage smooth,baked hair color are good,full body,but collagen sausage products cooking occasionally burst,natural sausage products diameter is not a bit uniform.The moisture content of collagen-coated rice sausage was lower than that of natural rice sausage,and the protein and fat content were higher than that of natural rice sausage.The different casing had significant effect on hardness,elasticity and chewiness,but the casing diameter had no significant effect on texture.The sensory score of natural sausage was higher than that of Collagen sausage.From the analysis of the technological process characteristics of rice sausage,the natural casing should be more suitable and 38-40mm caliber natural pig casing should be adopted.