CN101496612B - Islamic beef sausage and preparation method thereof - Google Patents

Islamic beef sausage and preparation method thereof Download PDF

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Publication number
CN101496612B
CN101496612B CN2008100574532A CN200810057453A CN101496612B CN 101496612 B CN101496612 B CN 101496612B CN 2008100574532 A CN2008100574532 A CN 2008100574532A CN 200810057453 A CN200810057453 A CN 200810057453A CN 101496612 B CN101496612 B CN 101496612B
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parts
beef
emulsion
water
added
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CN101496612A (en
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朱彤
王宇
乔晓玲
韩凯
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中国肉类食品综合研究中心
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Abstract

本发明公开了一种清真牛肉香肠及其制备方法。 The present invention discloses a method for its preparation Halal beef sausage. 清真牛肉香肠中的原料由以重量份计的牛瘦肉50-80份、乳化物20-50份和水2-25份组成,其中乳化物由大豆分离蛋白、牛脂肪和水按重量比1∶(2-6)∶(2-6)配制而成;辅料包括以重量份计的食盐1.5-2.5份、亚硝酸盐0.003-0.01份、三聚磷酸盐0.1-0.5份。 Halal beef sausage material 50-80 parts by weight of the parts to cattle meat, 2-25 and 20-50 parts parts water emulsion composition, wherein the emulsion is a soy protein isolate, beef fat and water at a weight ratio of 1 : (2-6): (2-6) preparation; excipients comprising 1.5-2.5 parts by weight parts of salt, nitrite 0.003-0.01 parts 0.1-0.5 parts tripolyphosphate. 上述配方经绞制、乳化物的制备、斩拌、搅拌、真空充填、干燥蒸煮等步骤制成。 By stranding the above formulation, the emulsion preparation, chopping, mixing, filling the vacuum formed, drying step like cooking. 本发明选用牛肉和牛脂肪为原料保持了牛肉原有风味;另外由于加入了乳化物,因而掩盖了牛油的膻味,并改善了适口性;同时利于人体消化吸收,本发明为牛脂肪在清真肉制品中的利用做出了探索。 The present invention selects beef cattle and beef fats as raw materials maintained the original flavor; Also due to the addition of the emulsion, and thus masks the smell of tallow, and improves palatability; also conducive digested, the present invention is beef fat in Islamic the use of meat products made exploration.

Description

清真牛肉香肠及其制备方法 Halal beef sausage and preparation method

技术领域 FIELD

[0001] 本发明涉及一种香肠及其制备方法,尤其是一种清真牛肉香肠及其制备方法。 [0001] The present invention relates to a method for its preparation sausage, beef sausage in particular a Muslim and a preparation method.

背景技术 Background technique

[0002] 清真食品泛指穆斯林食用的符合伊斯兰教法律例的食物。 [0002] halal food in line with Islamic law refers to cases of Muslim consumption. 经过长时期的发展,清真食品受到了全国各族人民乃至世界人民广泛的喜爱,已经成为中华民族传统饮食文化的一个重要组成部分。 After a long period of development, it has been widely halal food people of all nationalities and the world people love, has become an important part of traditional Chinese food culture. 北京月盛斋、东来顺、西安的同盛祥等都是知名的清真老字号。 Beijing, Shing vegetarian, Dong Lai Shun, Xian Sheng Xiang are all well-known Muslim old.

[0003] 清真肉类食品对脂肪的选用有特定的要求,如何在尊重宗教习惯的同时又能保证肉制品的色、香、味等品质是研究开发清真食品的重点。 [0003] halal meat products have specific requirements for the selection of fat, how can guarantee that, while respecting the religious practices of the meat color, smell and taste quality is the focus of research and development of halal food. 牛肉是清真食品的重要原料之一。 Beef is one of the important raw material of halal food. 目前西式清真牛肉制品在加工过程中普遍采用鸡皮作为脂肪,鸡皮腥味较大,影响牛肉原有风味。 Western-style halal beef products currently in the process commonly used as a fat chicken skin, chicken skin smell, affecting the original flavor of beef. 牛脂肪是牛屠宰的副产品,由于具有膻味、适口性差和难消化吸收等缺点,在牛肉制品的加工中一直较少利用。 Beef fat cattle slaughter by-products, because of the smell, poor palatability and absorption of indigestible shortcomings, has been less used in the processing of beef products.

发明内容 SUMMARY

[0004]( 一)要解决的技术问题 [0004] (a) To solve technical problems

[0005] 本发明的目的是针对上述现有技术的不足,提供一种适口性好、且易于消化吸收的清真牛肉香肠; [0005] The object of the present invention is insufficient for the above-described prior art, there is provided a palatable, easily digested and absorbed Halal beef sausage;

[0006] 本发明的另一个目的是提供一种制备上述清真牛肉香肠的方法。 [0006] Another object of the present invention is to provide a method for preparing the above-described Islamic beef sausage.

[0007] ( 二)技术方案 [0007] (ii) Technical Solution

[0008] 为实现上述目的,本发明采用如下技术方案: [0008] To achieve the above object, the present invention adopts the following technical solution:

[0009] 本发明所述的清真牛肉香肠,包括原料和辅料,其中所述原料由以重量份计的牛瘦肉50-80份、乳化物20-50份和水2-25份组成,其中乳化物由大豆分离蛋白、牛脂肪和水按重量比I : (2-6) : (2-6)配制而成;所述辅料包括以重量份计的食盐I. 5-2. 5份、亚硝酸盐O. 003-0. 01份、三聚磷酸盐O. 1-0. 5份。 [0009] Halal beef sausage according to the present invention, including raw and auxiliary materials, wherein the feed parts of 50-80 parts by weight to cattle meat, 2-25 and 20-50 parts parts water emulsion composition, wherein emulsion composed of isolated soy protein, beef fat and water at a weight ratio of I: (2-6): (2-6) preparation; the saline excipient comprises in parts by weight of I. 5-25 parts. nitrite O. 003-0. 01 parts of tripolyphosphate O. 1-0. 5 parts.

[0010] 其中所述辅料还包括以重量份计的异抗坏血酸钠0-0. 6份、白糖0-2. O份、味精OO. 5份和香羊料0_1. 5份。 [0010] wherein said excipient further comprises sodium erythorbate 0-0 in parts by weight of 6 parts of sugar 0-2. O parts, MSG OO. And 5 parts fragrance materials 0_1 sheep. 5 parts.

[0011] 优选地,所述原料由以重量份计的牛瘦肉70份、乳化物30份和水15份组成。 [0011] Preferably, the feed parts 70 made in parts by weight cattle meat, 30 parts of the emulsion and 15 parts of water the composition.

[0012] 优选地,所述乳化物由大豆分离蛋白、牛脂肪和水按重量比I : 3 : 4配制而成。 [0012] Preferably, the emulsion composed of isolated soy protein, beef fat and water at a weight ratio of I: 3: 4 preparation.

[0013] 优选地,所述原料和乳化物中的水均为冰水,所述原料中的牛脂肪为牛背脂肪。 [0013] Preferably, the feedstock and water are emulsion ice water, beef fat in the raw material is fat Cattle.

[0014] 本发明的清真牛肉香肠的制备方法,包括如下步骤: [0014] A method of the present invention Halal beef sausage, comprising the steps of:

[0015] (I)将牛瘦肉绞制成牛肉馅,加入食盐、亚硝酸盐搅拌均匀,放至0°C〜4°C的腌制间腌制10-48小时; [0015] (I) bovine cutter made lean ground beef, add salt, nitrite stir, to put preserved between 0 ° C~4 ° C Cured 10-48 hours;

[0016] (2)制备乳化物 [0016] (2) Preparation of emulsion

[0017] 先将牛脂肪用斩拌机高速斩拌成糜状;再加入大豆分离蛋白低速搅拌,使二者混合均勻;加水,高速斩拌l_2min ; [0017] The first high speed chopped beef fat Bancheng minced with a meat chopper; soy protein isolate was added stirring at low speed, so that mixing; adding water, high speed chopping l_2min;

[0018] ⑶搅拌[0019] 取腌制好的牛肉馅,加入三聚磷酸盐,充分搅拌至混合均匀,加入步骤(2)制得的乳化物,高速斩拌O. 5-2min ; [0018] ⑶ stirred [0019] take marinated beef, tripolyphosphate was added, sufficiently stirred until evenly mixed, was added in step (2) to prepare an emulsion, a high speed chopping O. 5-2min;

[0020] (7)真空充填 [0020] (7) of the priming

[0021] (8)干燥蒸煮 [0021] (8) cooking dried

[0022] (9)冷却 [0022] (9) Cooling

[0023] 其中步骤(3)中取腌制好的牛肉馅,加入三聚磷酸盐充分搅拌至混合均匀,先斩拌成肉糜后,再加入步骤⑵制得的乳化物,高速斩拌O. 5-2min ; [0023] wherein the step of taking (3) in the marinated beef, tripolyphosphate was added to the mixed sufficiently stirred, mixed into a meat after the first cut, the step of adding an emulsion prepared ⑵, high speed chopping O. 5-2min;

[0024] 其中在步骤(3)包括下列步骤: [0024] wherein in step (3) comprises the steps of:

[0025] A、取10% -80%腌制好的牛肉馅,加入三聚磷酸盐,加入量为三聚磷酸盐总量的10% -80%,高速斩拌形成肉糜,再加入步骤⑵制得的乳化物,高速斩拌O. 5-2min ;· [0025] A, take 10% -80% beef marinated added tripolyphosphate, is added in an amount of 10% to 80% of the total amount of tripolyphosphate, high speed chopping form the meat emulsion, adding a step ⑵ the resulting emulsion was a high speed chopping O. 5-2min; ·

[0026] B、取余下的90% -20%腌制好的牛肉馅,加入剩余的三聚磷酸盐,充分搅拌至混合均匀; [0026] B, taking the remaining 90% -20% beef marinated, the remaining tripolyphosphate, stir until uniformly mixed;

[0027] C、混合步骤A、B的产物,高速斩拌O. 5_2min。 [0027] The product C, mixing steps A, B, and high-speed chopping O. 5_2min.

[0028] 优先地,步骤(8)为:将灌装好的香肠置于烟熏炉,55°C下干燥20min,65°C下干燥IOmin, 82°C下蒸煮35min,使中心温度达到76°C以上。 [0028] Preferentially, the step of (8) to: place the filled sausage smoke oven, drying 20min at 55 ° C, dried at 65 ° C IOmin, cooking 35min at 82 ° C, so that the center temperature reached 76 ° C or more.

[0029] 优先地,步骤(9)为:迅速用冷水喷淋3-10min,再于室温下冷却I〜2h,置于(TC〜4°C冷却间冷却15-20小时。 [0029] Preferentially, the step (9): with a cold water spray quickly 3-10min, then cooled at room temperature I~2h, placed (TC~4 ° C cooling between 15-20 hours cooling.

[0030](三)有益效果 [0030] (c) beneficial effect

[0031] 本发明所述的清真牛肉香肠的优点和积极效果是:本发明选用牛肉和牛脂肪为原料保持了牛肉原有风味;另外由于加入了乳化物,因而掩盖了牛油的膻味,并改善了适口性;同时利于人体消化吸收,本发明为牛脂肪在清真肉制品中的利用做出了探索。 [0031] Halal beef sausage and advantages of the present invention are positive effects: the present invention is selected as raw beef and beef fat beef retaining the original flavor; Also due to the addition of the emulsion, and thus masks the smell of tallow, and improved palatability; at the same time conducive to human digestion and absorption, the present invention is utilized in halal beef fat meat products made exploration.

附图说明 BRIEF DESCRIPTION

[0032] 图I是本发明所述的清真牛肉香肠的工艺流程图。 [0032] Figure I is a Muslim beef sausage process flow diagram according to the present invention.

具体实施方式 Detailed ways

[0033] 以下实施例用于说明本发明,但不用来限制本发明的范围。 [0033] The following examples serve to illustrate the present invention but are not intended to limit the scope of the present invention.

[0034] 实施例I [0034] Example I

[0035] 本实施例的清真牛肉香肠的原料配方: [0035] The present embodiment Halal beef sausage raw material formulation:

[0036]牛肩肉 70kg [0036] cow shoulder meat 70kg

[0037] 乳化物30kg,其中大豆分离蛋白L 9kg、牛背脂肪13. 1kg、水15kg [0037] The emulsion was 30kg, wherein isolated soy protein L 9kg, Cattle fat 13. 1kg, 15kg water

[0038]冰水 15kg [0038] 15kg of ice water

[0039] 辅料配方: [0039] Accessories formula:

[0040]食盐 2. Ikg [0040] 2. Ikg salt

[0041]亚硝酸钠 O. 008kg [0041] Sodium nitrite O. 008kg

[0042] 异抗坏血酸钠O. 04kg [0042] O. 04kg of sodium erythorbate

[0043]白糖 O. 5kg [0043] sugar O. 5kg

[0044] 三聚磷酸盐O. 3kg [0044] O. 3kg tripolyphosphate

[0045]味精 O. 2kg[0046] 如图I所示,本实施例的清真牛肉香肠的制备包括如下步骤: [0045] MSG O. 2kg [0046] As shown in FIG. I, prepared beef sausage Halal embodiment of the present embodiment comprises the steps of:

[0047] (I)取牛肩肉,剔除筋膜、血污、油脂、伤肉等异物,切成长条以备绞制。 [0047] (I) take the shoulder meat cattle, excluding fascia, blood, grease, and other foreign matter flesh wound, cut into strips in preparation for stranding.

[0048] 牛背脂肪:剔除筋膜、血污、肉等异物,切成长条以备绞制。 [0048] Cattle fat: remove fascia, blood, meat and other foreign matter, cut into strips in preparation for stranding.

[0049] (2)制备乳化物 [0049] (2) Preparation of emulsion

[0050] 将牛背脂用斩拌机高速斩拌O. 5min,斩成糜状。 [0050] The aliphatic Cattle meat chopper with high speed chopping O. 5min, cut into minced. 加入大豆蛋白以低速搅拌,使之混合均匀。 Soy protein was added with stirring at a low speed, to mix uniformly. 加水,高速斩拌I. 5min,形成细腻、光滑、有弹性的均匀物质,并有淡淡的奶香味,于(TC冷却间保存备用。 Water was added, the high-speed chopping I. 5min, formation of fine, smooth, elastic homogeneous material, and a touch of milk flavor, in (TC between cooled for use.

[0051] (3) —次搅拌 [0051] (3) - Ci stirred

[0052] 将牛肩肉绞成大小均一的颗粒状牛肉馅,绞板孔径为5mm。 [0052] Bovine Shoulder uniform particulate size of the mountain beef, cutter plate pore size of 5mm. 在牛肉馅中加入亚硝酸钠水溶液、盐、糖、味精,搅拌均匀。 Sodium nitrite in aqueous beef, salt, sugar, monosodium glutamate, stir.

[0053] (4)腌制 [0053] (4) marinated

[0054] 采用静腌法。 [0054] The static salting. 将搅拌好的牛肉馅放至低温腌制间,在4°C下腌制24h。 Stir well to discharge between the low beef pickled, preserved at 4 ° C for 24h.

[0055] (5)斩拌 [0055] (5) Chopping

[0056] 取30%腌制好的牛肉馅,加入O. 09kg三聚磷酸盐,高速斩拌O. 5min,斩成糜状。 [0056] Take 30% beef marinated added O. 09kg tripolyphosphate, high speed chopping O. 5min, cut into minced. 再加入异抗坏血酸钠和适量冰水,高速斩拌O. 5min,再加入香辛料及适量冰水高速斩拌O. 5min,继续加入剩余冰水高速斩拌O. 5min,最后加入制备好的乳化物高速斩拌O. 5min。 Sodium erythorbate was added ice water and the amount of high speed chopping O. 5min, then ice-water was added and the amount of spices high speed chopping O. 5min, the remaining ice water was added to continue the high-speed chopping O. 5min, the prepared emulsion was added last High-speed chopping O. 5min. 最终形成细腻、均匀、有一定弹性的肉糜。 Eventually forming fine, uniform, and elastic meat emulsion.

[0057] (6) 二次搅拌 [0057] (6) secondary mixing

[0058] 取70%腌制好的牛肉馅,加入O. 21kg三聚磷酸盐,充分搅拌至混合均勻。 [0058] Take 70% marinated beef, O. 21kg tripolyphosphate was added, sufficiently stirred until evenly mixed. 加入斩拌好的肉糜,充分搅拌至混合均勻,结束温度在15°C左右。 Marinated meat cut added, sufficiently stirred until uniformly mixed, ending at a temperature of about 15 ° C. 使肉馅混合均勻,并具有一定的弹性、黏着力。 That the meat mixed, and has a certain elasticity, adhesion.

[0059] (7)真空充填 [0059] (7) of the priming

[0060] 生产采用真空灌肠机充填。 [0060] The production of a vacuum filling machine enema. 肠衣为直径21mm的胶原蛋白肠衣。 Casing of collagen casings diameter of 21mm.

[0061] (8)干燥蒸煮 [0061] (8) cooking dried

[0062] 将灌装好的香肠置于烟熏炉,55°C下干燥20min,65°C下干燥lOmin,82°C下蒸煮35min,使中心温度达到76°C以上。 [0062] will be placed in the filled sausage smoke oven, and dried 55 ° C for 20min, was dried at 65 ° C lOmin, 35min at 82 ° C the cooking, the central temperature above 76 ° C.

[0063] (9)冷却 [0063] (9) Cooling

[0064] 迅速用冷水喷淋5min,再于室温下冷却2小时,置于4°C冷却间冷却18小时。 [0064] quickly with cold water spray 5min, and then cooled for 2 hours at room temperature, 4 ° C was placed between cooled cooling for 18 hours.

[0065] (10)包装 [0065] (10) Packaging

[0066] 真空度达到O. IMPa,热封温度200°C,时间30秒。 [0066] The degree of vacuum reached O. IMPa, sealing temperature 200 ° C, 30 seconds. 抽真空后封合面应平整、无褶痕。 After vacuuming sealing face should be smooth and without creases.

[0067] (11) 二次杀菌 [0067] (11) the secondary sterilization

[0068] 85°C水浴加热20min,进行二次杀菌。 [0068] 85 ° C water bath for 20min, secondary sterilization.

[0069] (12)冷却入库 [0069] (12) a cooling storage

[0070] 检查包装后的产品有无漏气,拣出破损产品。 [0070] After checking for leaks packaging products, picked damaged products. 根据批次抽样,进行理化和微生物检验。 The sample batches, physicochemical and microbiological testing. 将检验合格的广品入库保减。 The inspection of a wide product warehousing insurance reduction.

[0071] 本实施例的清真牛肉香肠,颜色红润,肉颗粒感较强,产品多汁,香味突出,适口性好,营养价值高,符合人们追求健康食品的要求。 [0071] The present halal beef sausage, red color, grainy strong meat products juicy, flavor prominent, palatability, high nutritional value, in line with people's pursuit of health food requirements embodiment.

[0072] 实施例2[0073] 本实施例的清真牛肉香肠的原料配方: [0072] Example 2 [0073] Formulation Halal beef sausage material of the present embodiment:

[0074]牛腿肉 80kg [0074] 80kg of beef round

[0075] 乳化物20kg,其中大豆分离蛋白2. 2kg、牛背脂肪13. 3kg、冰水4. 5kg [0075] The emulsion was 20kg, wherein the soy protein isolate 2. 2kg, Cattle fat 13. 3kg, ice water 4. 5kg

[0076]冰水 25kg [0076] 25kg of ice water

[0077] 辅料配方: [0077] Accessories formula:

[0078]食盐 2. 5kg [0078] 2. 5kg salt

[0079]亚硝酸钠 O. 003kg [0079] Sodium nitrite O. 003kg

[0080] 异抗坏血酸钠O. 06kg [0081]白糖 2. Okg [0080] sodium erythorbate O. 06kg [0081] 2. Okg sugar

[0082] 三聚磷酸盐O. 5kg [0082] O. 5kg tripolyphosphate

[0083]味精 O. 5kg [0083] MSG O. 5kg

[0084] 本实施例的清真牛肉香肠的制备包括如下步骤: Halal beef sausage prepared according to the present embodiment [0084] comprising the steps of:

[0085] (I)取牛腿肉,剔除筋膜、血污、油脂、伤肉等异物,切成长条以备绞制。 [0085] (I) take beef round, excluding fascia, blood, grease, and other foreign matter flesh wound, cut into strips in preparation for stranding.

[0086] 牛背脂肪:剔除筋膜、血污、肉等异物,切成长条以备绞制。 [0086] Cattle fat: remove fascia, blood, meat and other foreign matter, cut into strips in preparation for stranding.

[0087] (2)制备乳化物 [0087] (2) Preparation of emulsion

[0088] 将牛背脂肪用斩拌机高速斩拌O. 5min,斩成糜状。 [0088] The fat Cattle meat chopper with high speed chopping O. 5min, cut into minced. 加入大豆蛋白以低速搅拌,使之混合均匀。 Soy protein was added with stirring at a low speed, to mix uniformly. 加入冰水,高速斩拌lmin,形成细腻、光滑、有弹性的均匀物质,并有淡淡的奶香味,于2°C冷却间保存备用。 Ice water was added, the high-speed chopping Lmin, forming fine, smooth, elastic homogeneous material, and a touch of milk flavor, were stored at between 2 ° C cooling.

[0089] (3) —次搅拌 [0089] (3) - Ci stirred

[0090] 将牛肩肉绞成大小均一的颗粒状牛肉馅,绞板孔径为5mm。 [0090] Bovine Shoulder uniform particulate size of the mountain beef, cutter plate pore size of 5mm. 在牛肉馅中加入亚硝酸钠水溶液、盐、糖、味精,搅拌均匀。 Sodium nitrite in aqueous beef, salt, sugar, monosodium glutamate, stir.

[0091] (4)腌制 [0091] (4) marinated

[0092] 采用静腌法。 [0092] The static salting. 将搅拌好的牛肉馅放至低温腌制间,在2°C下腌制24小时。 Stir well to discharge between the low beef pickled, salted at 2 ° C for 24 h.

[0093] (5)斩拌 [0093] (5) Chopping

[0094] 取80%腌制好的牛肉馅,加入三聚磷酸盐O. 4kg,高速斩拌O. 5min,斩成糜状。 [0094] 80 percent is marinated beef, tripolyphosphate was added O. 4kg, high speed chopping O. 5min, cut into minced. 再加入异抗坏血酸钠和适量冰水,高速斩拌O. 5min,再加入香辛料及适量冰水高速斩拌 Sodium erythorbate was added ice water and the amount of high speed chopping O. 5min, then ice-water was added and the amount of spices high speed chopping

O. 5min,继续加入剩余冰水高速斩拌O. 5min,最后加入制备好的乳化物高速斩拌O. 5min。 O. 5min, the remaining ice water was added to continue the high-speed chopping O. 5min, prepared and finally added to the emulsion a high speed chopping O. 5min. 最终形成细腻、均匀、有一定弹性的肉糜。 Eventually forming fine, uniform, and elastic meat emulsion.

[0095] (6) 二次搅拌 [0095] (6) secondary mixing

[0096] 取20%腌制好的牛肉馅,加入余量的三聚磷酸盐O. 1kg,充分搅拌至混合均匀。 [0096] Take 20% bovine marinated meat, added the balance of tripolyphosphate O. 1kg, sufficiently stirred until evenly mixed. 加入斩拌好的肉糜,充分搅拌至混合均匀,结束温度在15°C左右。 Marinated meat cut added, sufficiently stirred until uniformly mixed, ending at a temperature of about 15 ° C. 使肉馅混合均匀,并具有一定的弹性、黏着力。 That the meat mixed, and has a certain elasticity, adhesion.

[0097] (7)真空充填 [0097] (7) of the priming

[0098] 生产采用真空灌肠机充填。 [0098] produced by a vacuum filling machine enema. 肠衣为直径21mm的胶原蛋白肠衣。 Casing of collagen casings diameter of 21mm.

[0099] (8)干燥蒸煮 [0099] (8) cooking dried

[0100] 将灌装好的香肠置于烟熏炉,50°C下干燥25min,60°C下干燥20min, 85°C下蒸煮30min,使中心温度达到76°C以上。 [0100] will be placed in the filled sausage smoke oven, and dried 50 ° C for 25min, and dried 60 ° C for 20min, 30min cooking at 85 ° C, so that the center temperature reached 76 ° C.

[0101] (9)冷却 [0101] (9) Cooling

[0102] 迅速用冷水喷淋lOmin,再于室温下冷却I小时,置于0°C冷却间冷却15小时。 [0102] quickly with cold water spray lOmin, and then cooled at room temperature for I hour, cooled 0 ° C was placed between cooled for 15 hours. [0103] (10)包装 [0103] (10) Packaging

[0104] 真空度达到O. IMPa,热封温度220°C,时间20秒。 [0104] degree of vacuum reached O. IMPa, sealing temperature 220 ° C, 20 seconds. 抽真空后封合面应平整、无褶痕。 After vacuuming sealing face should be smooth and without creases.

[0105] (11) 二次杀菌 [0105] (11) the secondary sterilization

[0106] 85 °C水浴加热20min,进行二次杀菌。 [0106] 85 ° C water bath for 20min, secondary sterilization.

[0107] (12)冷却入库 [0107] (12) a cooling storage

[0108] 检查包装后的产品有无漏气,拣出破损产品。 [0108] After checking for leaks packaging products, picked damaged products. 根据批次抽样,进行理化和微生物检验。 The sample batches, physicochemical and microbiological testing. 将检验合格的广品入库保减。 The inspection of a wide product warehousing insurance reduction. [0109] 本实施例的清真牛肉香肠,蛋白质含量高,脂肪含量低,营养健康,符合现代人对健康食品的要求。 [0109] The present halal beef sausage embodiment, high protein, low fat, nutrition and health, in line with modern requirements for healthy food. 香味突出,颜色红润。 Outstanding flavor, color red. 适口性好。 Palatability.

[0110] 实施例3 [0110] Example 3

[0111] 本实施例的清真牛肉香肠的原料配方: [0111] The present embodiment Halal beef sausage raw material formulation:

[0112]牛肩肉 50kg [0112] cow shoulder meat 50kg

[0113] 乳化物50kg,其中大豆分离蛋白5. 6kg、牛背脂肪11. 1kg、水33. 3kg [0113] emulsion 50kg, wherein isolated soy protein 5. 6kg, Cattle fat 11. 1kg, 33. 3kg water

[0114] 常温水8kg [0114] 8kg water at room temperature

[0115] 辅料配方: [0115] Accessories formula:

[0116]食盐 I. 6kg [0116] Salt I. 6kg

[0117] 亚硝酸钠O. Olkg [0117] Sodium nitrite O. Olkg

[0118] 三聚磷酸盐O. Ikg [0118] O. Ikg tripolyphosphate

[0119] 本实施例的清真牛肉香肠的制备包括如下步骤: Halal beef sausage prepared according to the present embodiment [0119] comprising the steps of:

[0120] (I)将牛瘦肉绞制成牛肉馅,加入食盐、亚硝酸盐搅拌均匀,放至4°C的腌制间腌制48小时; [0120] (I) bovine cutter made lean ground beef, add salt, nitrite stir, to put between marinated preserved at 4 ° C 48 hours;

[0121] (2)制备乳化物 [0121] (2) Preparation of emulsion

[0122] 先将牛背脂肪用斩拌机高速斩拌成糜状;再加入大豆分离蛋白低速搅拌,使二者混合均勻;加常温水,高速斩拌2min ; [0122] Cattle first fat with a high-speed chopper Bancheng minced meat chopper; adding soy protein isolate low speed stirring, so that mixing; adding water at room temperature, high-speed chopping 2min;

[0123] (3)搅拌 [0123] (3) was stirred

[0124] 取腌制好的牛肉馅,加入三聚磷酸盐,充分搅拌至混合均匀,加入步骤(2)制得的乳化物,高速斩拌O. 5分钟; [0124] Take marinated beef, tripolyphosphate was added, sufficiently stirred until evenly mixed, was added in step (2) to prepare an emulsion, a high speed chopping O. 5 min;

[0125] (7)真空充填 [0125] (7) of the priming

[0126] (8)干燥蒸煮 [0126] (8) cooking dried

[0127] (9)冷却 [0127] (9) Cooling

[0128] 本实施例的清真牛肉香肠,特点肉颗粒感强,产品多汁性好,香味浓郁。 [0128] The present embodiment of halal beef sausage, meat grainy strong features, the product is good and juicy, rich flavor.

[0129] 实施例4 [0129] Example 4

[0130] 本实施例的清真牛肉香肠的原料配方: [0130] Halal beef sausage formulation ingredients of this embodiment:

[0131]牛肩肉 60kg [0131] cow shoulder meat 60kg

[0132] 乳化物40kg,其中大豆分离蛋白4kg、牛背脂肪16kg、水20kg [0132] emulsion 40kg, wherein the soy protein isolate 4kg, Cattle fat 16kg, 20kg water

[0133]常温水 12kg [0133] 12kg of water at room temperature

[0134] 辅料配方: [0134] Accessories formula:

[0135]食盐 I. 8kg[0136] 亚硝酸钠O. 02kg [0135] saline I. 8kg [0136] Sodium nitrite O. 02kg

[0137] 三聚磷酸盐O. 3kg [0137] O. 3kg tripolyphosphate

[0138] 异抗坏血酸钠O. 3份 [0138] O. 3 parts of sodium erythorbate

[0139] 白糖I. O份 [0139] parts of sugar I. O

[0140] 香羊料I. O份 [0140] Hong Yang parts feed I. O

[0141] 本实施例的清真牛肉香肠的制备包括如下步骤: Preparation Halal beef sausage [0141] embodiment of the present embodiment comprises the following steps:

[0142] (I)将牛瘦肉绞制成牛肉馅,加入食盐、亚硝酸盐、白糖,搅拌均勻,放至3°C的腌制间腌制30小时; [0142] (I) bovine cutter made lean ground beef, add salt, nitrite, sugar, stir, put to between 3 ° C pickled Cured 30 hours;

[0143] (2)制备乳化物 [0143] (2) Preparation of emulsion

[0144] 先将牛背脂肪用斩拌机高速斩拌成糜状;再加入大豆分离蛋白低速搅拌,使二者混合均勻;加水,高速斩拌I. 2min ; [0144] Cattle first fat with a high speed bowl chopper chop mix into minced; adding soy protein isolate low speed stirring, so that mixing; adding water, high speed chopping I. 2min;

[0145] (3)斩拌 [0145] (3) Chopping

[0146] 取腌制好的牛肉馅,加入三聚磷酸盐,高速斩拌O. 5min,斩成糜状,再加入异抗坏血酸钠和适量冰水,高速斩拌O. 5min,再加入香辛料及适量冰水高速斩拌O. 5min,继续加入剩余冰水高速斩拌O. 5min,最后加入制备好的乳化物高速斩拌O. 5min,最终形成细腻、均匀、有一定弹性的肉糜。 [0146] Take marinated beef, added tripolyphosphates, high speed chopping O. 5min, cut into minced, added ice water and the amount of sodium erythorbate, high speed chopping O. 5min, then add spices and an appropriate amount of ice-water and the high-speed chopping O. 5min, the remaining ice water was added to continue the high-speed chopping O. 5min, prepared and finally added to the emulsion a high speed chopping O. 5min, eventually forming fine, uniform, and elastic meat emulsion.

[0147] (4)真空充填 [0147] (4) Vacuum filling

[0148] (5)干燥蒸煮 [0148] (5) drying the cooking

[0149] (6)冷却 [0149] (6) Cooling

[0150] 本实施例的清真牛肉香肠,属于乳化型香肠,口感爽滑、细腻,组织结构致密,切片性好,更有利于人体消化吸收,适合广大消费人群接受。 [0150] The present embodiment of halal beef sausage, are emulsion type sausage, taste and smooth, delicate, compact organizational structure, slice is good, more conducive to human digestion and absorption, for the majority of consumer groups to accept.

Claims (10)

1. 一种清真牛肉香肠,包括原料和辅料,其特征在于所述原料由以重量份计的牛瘦肉50-80份、乳化物20-50份和水2-25份组成,其中乳化物由大豆分离蛋白、牛脂肪和水按重量比I : (2-6) : (2-6)配制而成;所述辅料包括以重量份计的食盐I. 5-2. 5份、亚硝酸盐O. 003-0. 01份、三聚磷酸盐O. 1-0. 5份。 An Islamic beef sausage, including raw and auxiliary materials, wherein the feed parts of 50-80 parts by weight to cattle meat, 2-25 and 20-50 parts parts water emulsion composition, wherein the emulsion a soy protein isolate, beef fat and water at a weight ratio of I: (2-6): (2-6) preparation; the parts by weight of materials comprising I. 5-2 5 parts of salt, nitrite. salts O. 003-0. 01 parts of tripolyphosphate O. 1-0. 5 parts.
2.如权利要求I所述的清真牛肉香肠,其特征在于所述辅料还包括以重量份计的异抗坏血酸钠0-0. 6份、白糖0-2. O份、味精0-0. 5份和香辛料0-1. 5份。 2. Halal beef sausage according to claim I, wherein said excipient further comprises sodium erythorbate 0-0 in parts by weight of 6 parts of sugar 0-2. O parts, MSG 0-0. 5 parts 0-1 and spices. 5 parts.
3.如权利要求I或2所述的清真牛肉香肠,其特征在于所述原料由以重量份计的牛瘦肉70份、乳化物30份和水15份组成。 I or Halal beef sausage according to claim 2, characterized in that the feed parts 70 made in parts by weight cattle meat, 30 parts of the emulsion and 15 parts of water the composition.
4.如权利要求3所述的清真牛肉香肠,其特征在于所述乳化物由大豆分离蛋白、牛脂肪和水按重量比I:3:4配制而成。 4. Halal beef sausage according to claim 3, characterized in that said emulsion is a soy protein isolate, beef fat and water at a weight ratio of I: 3: 4 preparation.
5.如权利要求4所述的清真牛肉香肠,其特征在于所述原料和乳化物中的水均为冰水,所述原料中的牛脂肪为牛背脂肪。 5. Halal beef sausage according to claim 4, characterized in that the feed and emulsion are water ice water, beef fat in the raw material is fat Cattle.
6. 一种如权利要求I所述的清真牛肉香肠的制备方法,其特征在于包括如下步骤: (1)将牛瘦肉绞制成牛肉馅,加入食盐、亚硝酸盐搅拌均匀,放至0°c〜4°C的腌制间腌制10-48小时; (2)制备乳化物先将牛脂肪用斩拌机高速斩拌成糜状;再加入大豆分离蛋白低速搅拌,使二者混合均勻;加水,高速斩拌l_2min ; (3)搅拌取腌制好的牛肉馅,加入三聚磷酸盐,充分搅拌至混合均匀,加入步骤(2)制得的乳化物,高速斩拌O. 5-2min ; (7)真空充填(8)干燥蒸煮(9)冷却。 I 6. A method of preparation according to claim Halal beef sausage, comprising the steps of: (1) bovine cutter made lean ground beef, add salt, nitrite stir, put to 0 Room pickled ° c~4 ° C cured 10-48 hours; (2) prepare an emulsified with beef fat was first high speed bowl chopper chop mix into minced; adding soy protein isolate low speed stirring, the mixture of the two uniformly; adding water, high speed chopping l_2min; (3) was stirred take marinated beef, tripolyphosphate was added, sufficiently stirred until evenly mixed, was added in step (2) to prepare an emulsion, a high speed bowl chopper O. 5 -2min; (7) the priming (8) drying the digester (9) cooling.
7.如权利要求6所述的方法,其特征在于步骤(3)中取腌制好的牛肉馅,加入三聚磷酸盐充分搅拌至混合均匀,先斩拌成肉糜后,再加入步骤(2)制得的乳化物,高速斩拌O.5-2min。 7. The method according to claim 6, wherein the step (3) take the marinated beef, tripolyphosphate was added to the mixed sufficiently stirred, to mix into the meat cut, and then added in step (2 ) the resulting emulsion was a high speed chopping O.5-2min.
8.如权利要求6所述的方法,其特征在于在步骤(3)包括下列步骤: A、取10% -80%腌制好的牛肉馅,加入三聚磷酸盐,加入量为三聚磷酸盐总量的10% _80%,高速斩拌形成肉糜,再加入步骤⑵制得的乳化物,高速斩拌O. 5-2min ; B、取余下的90% -20%腌制好的牛肉馅,加入剩余的三聚磷酸盐,充分搅拌至混合均匀; C、混合步骤A、B的产物,高速斩拌O. 5-2min。 8. The method according to claim 6, characterized in that in step (3) comprises the steps of: A, take 10% -80% beef marinated added tripolyphosphate, is added in an amount of tripolyphosphate 10% _80% of the total salts, high-speed chopping form the meat emulsion, adding a step ⑵ prepared emulsion, a high speed chopping O. 5-2min; B, taking the remaining 90% -20% beef marinated , the remaining tripolyphosphate, stir until mixed; C products, mixing steps a, B, and high-speed chopping O. 5-2min.
9.如权利要求6所述的方法,其特征在于步骤(8)为:将灌装好的香肠置于烟熏炉,55°C下干燥20min,65°C下干燥IOmin, 82°C下蒸煮35min,使中心温度达到76°C以上。 The sausage was placed under the filled smoke oven, and dried 55 ° C for 20min, was dried at 65 ° C IOmin, 82 ° C: 9. The method according to claim 6, wherein the step (8) is cooking 35min, the central temperature above 76 ° C.
10.如权利要求6-9之任一所述的方法,其特征在于步骤(9)为:迅速用冷水喷淋3-10min,再于室温下冷却I〜2h,置于(TC〜4°C冷却间冷却15-20小时。 10. The method according to any one of claims 6-9, wherein the step (9): 3-10min quickly with cold water spray, and then cooled at room temperature I~2h, placed (TC~4 ° C 15-20 h cool the cooling room.
CN2008100574532A 2008-02-01 2008-02-01 Islamic beef sausage and preparation method thereof CN101496612B (en)

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