CN101731540A - Fresh sausage and preparation method thereof - Google Patents
Fresh sausage and preparation method thereof Download PDFInfo
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- CN101731540A CN101731540A CN200810203316A CN200810203316A CN101731540A CN 101731540 A CN101731540 A CN 101731540A CN 200810203316 A CN200810203316 A CN 200810203316A CN 200810203316 A CN200810203316 A CN 200810203316A CN 101731540 A CN101731540 A CN 101731540A
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Abstract
The invention discloses a fresh sausage which comprises a casing and minced meat filled in the casing. The invention is characterized in that the minced meat comprises 20-23% of lean pork, 11-12% of fat, 10-12% of pork liver, 18-20% of pork heart, 6-8% of pork stomach, 2-2.6% of corn starch, 2.2-2.8% of soybean protein, 0.3-0.5% of linseed paste, 0.5-0.8% of emulsifying agent, 22% of water and 0.3% of flavoring. The invention also provides a preparation method of the fresh sausage. By using the pig haslets as main raw materials, the invention has the advantages of low cost, unique flavor and high nutritive value.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of fresh sausage and preparation method thereof.
Background technology
Fresh sausage is a kind of meat product newly developed, and its prescription, manufacture craft, store method and cooking method are different from other sausages.A lot of countries and regions are the traditional characteristics product to such product in Europe.This product such as can steam, boil, bake, fry in shallow oil, explode at multiple cooking method, the fresh sausage that different cooking methods is cooked, and mouthfeel when edible, local flavor are different, cater to consumer's different taste.
Haslet is the very low raw material of a kind of cost, but it contains profuse nutritional labeling again, and the Pigs Hearts nature and flavor are sweet, one-tenth, flat, thoughts of returning home warp.Pigs Hearts contains protein, fat, calcium, phosphorus, iron, vitamin B1, B2, Vc and nicotinic acid etc.The energy mental-tranquilization is enriched blood.The pork liver nature and flavor are sweet, bitter, and temperature is returned Liver Channel.Pork liver contains protein, fat, carbohydrate, calcium, phosphorus, iron, more vitamin A, B1, B2, Vc, and nicotinic acid etc. can tonifying liver make eye bright, and nourish blood.Sweet, the tepor of pork tripe nature and flavor is gone into spleen, stomach warp.Pork tripe contains protein, fat, calcium, phosphorus, iron, vitamin (B1, B2), nicotinic acid etc.But qi-restoratives decreases, strengthening the spleen and stomach.Can increase economic efficiency by comprehensive utilization, increase value-added content of product haslet.
Summary of the invention
Technical problem to be solved by this invention is to overcome a prior art difficult problem, fresh sausage of provide a kind of and be of high nutritive value, taste is suitable, with low cost and preparation method thereof.
For solving the problems of the technologies described above, the invention provides a kind of fresh sausage, comprise casing and the can meat stuffing in described casing, the component of described meat stuffing and each components contents are:
Lean pork: 20%～23%; Fat (show condition): 11%～12%;
Pork liver: 10%～12%; Pigs Hearts: 18%～20%;
Pork tripe: 6%～8%; Cornstarch: 2%～2.6%;
Soybean protein: 2.2%～2.8%; Flaxseed gum: 0.3%～0.5%;
Emulsifying agent: 0.5%～0.8%; Water: 22%; Flavoring: 0.3%.
Wherein, the component of described flavoring and each components contents are:
Salt: 2.5%; Ginger powder: 7.5%;
Onion: 30.5%; Monosodium glutamate: 5%;
Liquor: 26%; Black pepper: 10%
Chinese prickly ash (numb green pepper) powder: 6%; Five-spice powder: 10%; Capsicum (tree green pepper) powder: 2.5%.
The present invention also provides a kind of preparation method of fresh sausage, comprises aforesaid fresh sausage, and described preparation method comprises and is prepared as follows step:
Select raw material, raw meat finishing;
Minced Steak is mixed with cutting: cuts when mixing, need be with frozen water, and addition is the 30%-40% of raw material, cuts and mixes time 10-20 minute, cuts and mixes temperature≤10 ℃;
Batching, system filling: earlier with major ingredient and flavoring, after mixing the system certain hour, add gauge water and continue the system of mixing, add cornstarch, soybean protein and fat lump at last, mixing the system time is 20-40 minute, and the standard of mixing is that no obvious muscle particle, fat lump, flavoring, starch, soybean protein mix in the filling;
Record or fill: will cut in the meat stuffing immigration sausage filler of mixing and record and fill, and casing will be enclosed within on the filling mouth of sausage filler, and meat stuffing be poured in the casing equably, 4/5 of perfusion casing cumulative volume;
Knotting: the about 15mm of fresh sausage thickness that records, every 100-120mm ties a knot with rope;
Clean, dry, receive water, quality examination, packing, finished product;
Refrigeration: put into freezer refrigeration, sausage finished product refrigerated storage temperature is generally at 0～4 ℃, preservation term three days.
Wherein, cutting when mixing, the sequencing that feeds intake is: haslet, frozen water, condiment.
Because adopt technique scheme, the present invention has following beneficial effect:
The haslet fresh sausage has on local flavor that meat is fine and smooth delicious, and the degree of saltiness is agreeable to the taste, and sweet-smelling is strong, food and oiliness; Have on color and luster, appearance is light red, and is glossy, and inner meat stuffing color and luster is even, no evil mind, and immaculate, the color stability after section is boiled is better; Have on structural state, the intestines body is full, high resilience, and tangent plane tissue tight, smoothness, characteristics such as inviscid are the novel fresh sausage product of domestic initiation.
The specific embodiment
Fresh sausage of the present invention comprises casing and the can meat stuffing in casing, and the component of meat stuffing and each components contents are:
Lean pork: 20%～23%; Fat (show condition): 11%～12%;
Pork liver: 10%～12%; Pigs Hearts: 18%～20%;
Pork tripe: 6%～8%; Cornstarch: 2%～2.6%;
Soybean protein: 2.2%～2.8%; Flaxseed gum: 0.3%～0.5%;
Emulsifying agent: 0.5%～0.8%; Water: 22%; Flavoring: 0.3%.
Wherein, the component of described flavoring and each components contents are:
Salt: 2.5%; Ginger powder: 7.5%;
Onion: 30.5%; Monosodium glutamate: 5%;
Liquor: 26%; Black pepper: 10%
Chinese prickly ash (numb green pepper) powder: 6%; Five-spice powder: 10%; Capsicum (tree green pepper) powder: 2.5%.
The preparation method
The preparation method of fresh sausage of the present invention comprises being prepared as follows step:
1, selects raw material, raw meat finishing: select the qualified edible animal internal organ of veterinary sanitary inspection to make raw material, remove lymph, blood vessel, pathology and damage location.The purpose of finishing is to remove to sausage taste and the disadvantageous impurity of quality.In addition, also to remove obvious visible interlayer fat in the lean meat.Because the combination of sausage fat and lean meat all has certain ratio,, certainly will influence the specification quality of sausage if contain a large amount of fat in the lean meat.
2, Minced Steak and cut and mix: haslet can rub or cut with cutmixer with meat grinder to be mixed.In order to make meat fiber albumen form gel state, fat is evenly distributed in the hydration system of protein, improve the viscosity elasticity of meat stuffing, will cut meat with cutmixer usually and mix, after the raw material process is cut and mixed, activated fribrillin theoretically, make it structural change, reduce surperficial grease, make the fresh and tender exquisiteness of finished product tool, the characteristics of very easily digesting and assimilating, yield also improve greatly.Cut when mixing, meat suction swelling forms whippy meat gruel.Cut when mixing, need be with frozen water, addition is the 30%-40% of raw material, cuts when mixing, the order that feeds intake is: haslet → frozen water → condiment etc.It is unsuitable long to cut the time of mixing, and generally is advisable with 10-20 minute, cut mix that temperature is the highest should not be above 10 ℃.
Mix excessively if cut, the protein of stripping can not wrap all fat globules fully, and these do not have parcel or the not tight fat globule of parcel will melt in heating process, and the easier polymerization of fat after melting, cause finished product fresh sausage intestines body greasy, even form a fat bag on intestines body top.If this thing happens, will mix technology and parameter is adjusted to cutting.
3, batching, system filling: earlier with major ingredient and flavoring, after mixing the system certain hour, add a certain amount of water and continue the system of mixing, add starch, soybean protein and fat lump at last, mixing the system time was generally 20-40 minute, the standard of mixing is not have obvious muscle particle, fat lump, flavoring, starch, soybean protein to mix filling high resilience and toughness in the filling.The meat gruel can as early as possible that emulsification is good is because the overlong time meat gruel structural collapse that then emulsification is good fuel-displaced phenomenon can occur in the heating process afterwards.
4, record or fill: will cut in the meat stuffing immigration sausage filler of mixing and record and fill, and casing will be enclosed within on the filling mouth of sausage filler, meat stuffing is poured in the casing equably, the good elasticity of GPRS can not be too tight or too loose, should pour into 4/5.Can not irritate too fullly, the amount of contraction of casing when leaving heating.It is even to grasp degree of tightness when recording, and pine easily makes air infiltrate and goes bad excessively; Breakage then may take place in tension when boiling.As not being the continuous bowel lavage of vacuum mechanical irrigation system, the venting of acupuncture in time.
5, knotting: the about 15mm of fresh sausage thickness that records, every 100-120mm ties a knot with rope;
6, clean, dry, receive water, quality examination, packing, finished product; The fresh sausage of recording is greasy with hot water flush away epidermis, hangs over the indoor surface moisture that dries then.Carry out quality examination for product, require the fresh sausage product to meet following organoleptic indicator: check to have or not breakage, bubble; Casing drying, complete, intestines body even thickness; Casing combines high resilience with content is close; Physical and chemical index and microbiological indicator should meet the related standards or the quality requirement of country's promulgation.
7, refrigeration: put into freezer refrigeration, sausage finished product refrigerated storage temperature is generally at 0～4 ℃, preservation term three days.
Fresh sausage of the present invention and preparation method thereof, haslet fresh sausage have on local flavor that meat is fine and smooth delicious, and the degree of saltiness is agreeable to the taste, and sweet-smelling is strong, food and oiliness; Have on color and luster, appearance is light red, and is glossy, and inner meat stuffing color and luster is even, no evil mind, and immaculate, the color stability after section is boiled is better; Have on structural state, the intestines body is full, high resilience, and tangent plane tissue tight, smoothness, characteristics such as inviscid are the novel fresh sausage product of domestic initiation.
It should be noted that at last: above embodiment only in order to the explanation the present invention and and unrestricted technical scheme described in the invention; Therefore, although this specification has been described in detail the present invention with reference to each above-mentioned embodiment,, those of ordinary skill in the art should be appreciated that still and can make amendment or be equal to replacement the present invention; And all do not break away from the technical scheme and the improvement thereof of the spirit and scope of the present invention, and it all should be encompassed in the claim scope of the present invention.
Claims (4)
1. a fresh sausage comprises casing and the can meat stuffing in described casing, it is characterized in that: the component of described meat stuffing and each components contents are:
Lean pork: 20%～23%; Fat (show condition): 11%～12%;
Pork liver: 10%～12%; Pigs Hearts: 18%～20%;
Pork tripe: 6%～8%; Cornstarch: 2%～2.6%;
Soybean protein: 2.2%～2.8%; Flaxseed gum: 0.3%～0.5%;
Emulsifying agent: 0.5%～0.8%; Water: 22%; Flavoring: 0.3%.
2. fresh sausage according to claim 1 is characterized in that: the component of described flavoring and each components contents are:
Salt: 2.5%; Ginger powder: 7.5%;
Onion: 30.5%; Monosodium glutamate: 5%;
Liquor: 26%; Black pepper: 10%
Chinese prickly ash (numb green pepper) powder: 6%; Five-spice powder: 10%; Capsicum (tree green pepper) powder: 2.5%.
3. the preparation method of a fresh sausage is characterized in that: comprise fresh sausage as claimed in claim 1 or 2, described preparation method comprises and is prepared as follows step:
Select raw material, raw meat finishing;
Minced Steak is mixed with cutting: earlier haslet is rubbed with meat grinder.Cut when mixing, need be with frozen water, addition is the 30%-40% of raw material, cuts and mixes time 10-20 minute, cuts and mixes temperature≤10 ℃;
Batching, system filling: earlier with major ingredient and flavoring, after mixing the system certain hour, add gauge water and continue the system of mixing, add cornstarch, soybean protein and fat lump at last, mixing the system time is 20-40 minute, and the standard of mixing is that no obvious muscle particle, fat lump, flavoring, starch, soybean protein mix in the filling;
Record or fill: will cut in the meat stuffing immigration sausage filler of mixing and record and fill, and casing will be enclosed within on the filling mouth of sausage filler, and meat stuffing be poured in the casing equably, 4/5 of perfusion casing cumulative volume;
Knotting: the fresh sausage thickness of recording is 15mm, and every 100-120mm ties a knot with rope;
Clean, dry, receive water, quality examination, packing, finished product;
Refrigeration: put into freezer refrigeration, sausage finished product refrigerated storage temperature is at 0～4 ℃.Preservation term three days.
4. the preparation method of fresh sausage according to claim 3 is characterized in that: cutting when mixing, the sequencing that feeds intake is: haslet, frozen water, condiment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810203316A CN101731540A (en) | 2008-11-25 | 2008-11-25 | Fresh sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810203316A CN101731540A (en) | 2008-11-25 | 2008-11-25 | Fresh sausage and preparation method thereof |
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| CN101731540A true CN101731540A (en) | 2010-06-16 |
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| CN200810203316A Pending CN101731540A (en) | 2008-11-25 | 2008-11-25 | Fresh sausage and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232569A (en) * | 2011-07-17 | 2011-11-09 | 孙忠兴 | Formula of minced meat in cooked wheaten food |
| CN102273650A (en) * | 2011-09-02 | 2011-12-14 | 天津春发生物科技集团有限公司 | Cantonese black pepper sausage and preparation method thereof |
| CN102783663A (en) * | 2011-05-17 | 2012-11-21 | 安徽汇汇食品有限公司 | Nutritional ham sausage and preparation process thereof |
| CN102948780A (en) * | 2012-06-25 | 2013-03-06 | 程顺 | Healthy nutrient eucommia bark and honeysuckle sausage and preparation method thereof |
| CN102972786A (en) * | 2012-12-20 | 2013-03-20 | 陕西科技大学 | Nutrient enrichment frankfurter and preparation method thereof |
| CN103349296A (en) * | 2013-06-26 | 2013-10-16 | 天津科技大学 | Bacon chicken liver sausage and production method thereof |
| CN103494218A (en) * | 2013-08-13 | 2014-01-08 | 鲁杨 | Black sesame blood-tonifying sausage |
| CN103932210A (en) * | 2014-04-09 | 2014-07-23 | 黄振忠 | Method for making fat-pork-stuffed preserved pork liver |
| CN104000219A (en) * | 2014-06-17 | 2014-08-27 | 黄振忠 | Amber preserved liver and making method thereof |
| CN105410750A (en) * | 2015-11-19 | 2016-03-23 | 张永芳 | Cucumber and squid ham sausages capable of promoting water circulation and promoting diuresis and preparation method of cucumber and squid ham sausages |
| CN108813371A (en) * | 2018-05-30 | 2018-11-16 | 邴立辉 | A kind of production method of seven color small tripes |
| CN110236128A (en) * | 2019-06-10 | 2019-09-17 | 江西国鸿集团股份有限公司 | The production method of beer agate sausage |
| CN110623218A (en) * | 2019-11-05 | 2019-12-31 | 四川省雅士科技有限公司 | Beef liver luncheon meat and preparation method thereof |
| CN111770688A (en) * | 2018-03-06 | 2020-10-13 | 安德烈·瓦西里耶维奇·克拉西里尼科夫 | Method for making dough with stuffing of animal viscera |
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2008
- 2008-11-25 CN CN200810203316A patent/CN101731540A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783663A (en) * | 2011-05-17 | 2012-11-21 | 安徽汇汇食品有限公司 | Nutritional ham sausage and preparation process thereof |
| CN102232569A (en) * | 2011-07-17 | 2011-11-09 | 孙忠兴 | Formula of minced meat in cooked wheaten food |
| CN102273650A (en) * | 2011-09-02 | 2011-12-14 | 天津春发生物科技集团有限公司 | Cantonese black pepper sausage and preparation method thereof |
| CN102273650B (en) * | 2011-09-02 | 2013-03-20 | 天津春发生物科技集团有限公司 | Cantonese black pepper sausage and preparation method thereof |
| CN102948780A (en) * | 2012-06-25 | 2013-03-06 | 程顺 | Healthy nutrient eucommia bark and honeysuckle sausage and preparation method thereof |
| CN102972786A (en) * | 2012-12-20 | 2013-03-20 | 陕西科技大学 | Nutrient enrichment frankfurter and preparation method thereof |
| CN103349296B (en) * | 2013-06-26 | 2014-10-15 | 天津科技大学 | Bacon chicken liver sausage and production method thereof |
| CN103349296A (en) * | 2013-06-26 | 2013-10-16 | 天津科技大学 | Bacon chicken liver sausage and production method thereof |
| CN103494218A (en) * | 2013-08-13 | 2014-01-08 | 鲁杨 | Black sesame blood-tonifying sausage |
| CN103932210A (en) * | 2014-04-09 | 2014-07-23 | 黄振忠 | Method for making fat-pork-stuffed preserved pork liver |
| CN104000219A (en) * | 2014-06-17 | 2014-08-27 | 黄振忠 | Amber preserved liver and making method thereof |
| CN105410750A (en) * | 2015-11-19 | 2016-03-23 | 张永芳 | Cucumber and squid ham sausages capable of promoting water circulation and promoting diuresis and preparation method of cucumber and squid ham sausages |
| CN111770688A (en) * | 2018-03-06 | 2020-10-13 | 安德烈·瓦西里耶维奇·克拉西里尼科夫 | Method for making dough with stuffing of animal viscera |
| CN108813371A (en) * | 2018-05-30 | 2018-11-16 | 邴立辉 | A kind of production method of seven color small tripes |
| CN110236128A (en) * | 2019-06-10 | 2019-09-17 | 江西国鸿集团股份有限公司 | The production method of beer agate sausage |
| CN110623218A (en) * | 2019-11-05 | 2019-12-31 | 四川省雅士科技有限公司 | Beef liver luncheon meat and preparation method thereof |
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Application publication date: 20100616 |