CN101869311B - Preparation method of beef knockwurst - Google Patents
Preparation method of beef knockwurst Download PDFInfo
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- CN101869311B CN101869311B CN2010101975617A CN201010197561A CN101869311B CN 101869311 B CN101869311 B CN 101869311B CN 2010101975617 A CN2010101975617 A CN 2010101975617A CN 201010197561 A CN201010197561 A CN 201010197561A CN 101869311 B CN101869311 B CN 101869311B
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Abstract
The invention relates to a preparation method of beef knockwurst and belongs to the field of beef sausage processing. The selected raw materials comprise veal breast, topside and silverside meat; and the method comprises the steps of selecting the raw materials, finishing the raw materials and packaging into a finished product and the steps of thawing the raw materials, cutting and processing, cutting and stirring, filling, curing, fermenting and venting. The beef sausage prepared by the method is a pure sausage, and does not have any additive; the process flow has simple working procedure, is convenient and rapid, has low cost, and is convenient to store; and the finished product is suitable for sliced knockwurst, has unique taste and is suitable for industrialized production.
Description
Technical field
The present invention relates to a kind of processing method of sausage, specifically a kind of preparation method of beef knockwurst.
Background technology
The Beef sausage of selling in the market is of a great variety; The meat stuffing of these beef intestines need add certain quantity of additive and starch when recording; The adding of additive and starch has not only watered down the original flavor of meat intestines, its nutritive value is reduced, and excessive edible additive can injure health.The preparation method of traditional Beef sausage all adopts traditional boiling, fume smoking method in addition, and fermentation period is long, and flow operations is complicated.And receive the restriction of traditional diamond-making technique, and can only produce the cocktail sausage of heavy amount at 250 grams, can not produce big sausage.
Summary of the invention
The objective of the invention is deficiency to prior art provide a kind of do not contain any additives, nutritious, mouthfeel good, meat is fine and smooth, the preparation method of bulky beef knockwurst, this method operation is simple, production cost is low, simple operation.
Realize that the technical scheme that above-mentioned purpose adopts is: a kind of preparation method of beef knockwurst, its step comprise and choose raw material, finishing raw material and packed products, and selected raw material is ox chest, Mi Long, cucumber strip meat, it is characterized in that, also comprises the steps:
Thaw: with raw meat environment temperature be 13～15 the degree thawing room thaw, thawing time 24～48 hours, the central temperature of raw meat-1～4 the degree;
Division processing:
The preparation cube meat: the raw meat finishing that will thaw is clean, and classification is cut into 3～5cm by class with meat
3Piece, be divided into part by weight, every part of 12.5kg in the container that be placed on cleaning, disinfects, evenly is placed on container on the car that thaws, it is subsequent use in the environment of-18 degree, to become various frozen meat blocks in freezing 12 hours,
The preparation meat stuffing: Mi Long, cucumber strip meat are twisted into meat stuffing, are divided into part by weight, every part of 12.5kg is subsequent use;
Cut and mix: will freeze good piece meat and from freezer, take out and carry out negative catalysis; Put into cutmixer by prescription, add 50kg frozen meat block, 12.5kg meat stuffing at every turn, 25kg ox chest meat; Operating procedure is: earlier 25kg ox chest meat is poured into to cut in the cutmixer and mix; Add auxiliary material simultaneously, again 50kg chilled beef piece is evenly poured into to cut in the cutmixer and mix, cut to 1.5cm
3About piece the time add the 12.5kg meat stuffing and evenly loose slowly, middling speed is cut and is mixed, and cuts to becoming 2～3mm
3Particle is a finished product Sa Lami meat stuffing, and this Sa Lami meat stuffing is placed in the temperature environment below-4 ℃;
Record: at first use the emerge in worm water cellulose sausage casing; And cleaning, sterilizing equipment decontaminating apparatus, then punched-card machine is docked with bowel lavage, after connecting the Sa Lami meat stuffing is poured in the sausage filler; Vacuum is more than or equal to 95% when recording; Check card 4～6 of air pressure, every heavy 1.2～1.5kg of the meat intestines of recording, length 50～53cm;
The meat intestines of recording are hung in the sootiness car, and the spacing between intestines and the intestines is 2～3cm, and every bar is hung 9～11, and per car is hung two-layer, and sootiness car bottom keeps highly being not less than 20cm with ground, is placed on temperature and is between 13～18 bowel lavage of spending 12 hours;
Slaking: the sootiness car that will hang with product is put into drying machine; In 55～65 ℃ environment, carried out drying 60～70 minutes; Place 55～65 ℃ temperature environment to carry out sootiness 35～45 minutes then; The steamer boiling 60～70 minutes that will the product after sootiness places 70～80 ℃ obtains ripe intestines body, and recheck ripe intestines body the back that takes the dish out of the pot;
Fermentation, air-dry: it is that 16 ℃～20 ℃, the environment of relative humidity 50～80 ferment that ripe intestines body is placed temperature, in fermentation, carries out air-dryly, and the fermented air-dried phase is 15～30 days, obtains the finished product intestines, and the finished product intestines are packed as requested.
Adopt technique scheme, compared with prior art, the Beef sausage of this method preparation belongs to pure meat intestines; Have no additive, the work flow operation is simple, and is convenient and swift; Production cost is low, is convenient to store, and its finished product is the big root sausage that is fit to section; Special taste not only, and be suitable for suitability for industrialized production.
The specific embodiment
Below in conjunction with embodiment the present invention is detailed.
Present embodiment is the preparation method of beef knockwurst, and this method the steps include: according to flow operations
Select materials: present embodiment is a raw material with thin cattle meat, ox chest meat, the imperial meat of rice, cucumber strip meat.The imperial meat of rice, cucumber strip meat are the technical terms that the ox health is formulated position meat.
Raw material thaws: selecting the dressed beef that meets state health standards that is up to the standards for use by instructions for use is raw meat.Raw meat is carried out nature at thawing room thaw, the environment temperature of thawing is spent 13～15, thawing time 24～48 hours, and the central temperature of raw meat is at-1～4 degree.Described thawing room will be sterilized with ozone generator every day, keeps air cleaning.Forbid to use water thawing, the container that holds raw meat is wanted cleaning and sterilizing, and cleaning and sterilizing of every use once.
Finishing, stripping and slicing:
(1) preparation cube meat: the raw meat that will thaw is repaired (comprise extravasated blood, unhairing, bone, guarantee that raw meat does not have rotten, non-oxidation, no big manadesma etc.).The raw meat that to take as an elective course again is cut into 3～5cm
3Piece; According to production requirement parts by weights composition, every part of 12.5kg is in the plastic box that be placed on cleaning, disinfects the raw meat that is cut into piece; Plastic box is placed on the car that thaws; Hide freezing 12 hours of environment putting into-18 degree after tight with Polypropylence Sheet, the purpose of this operation is in order to avoid in freezer, fall into impurity, influences product quality.The raw material cube meat can use after freezing reality, deep colling.
(2) preparation meat stuffing:
Be twisted into filling repairing Mi Long, the cucumber strip meat raw material chosen with 13 orifice plates, portioning by weight, every part of 12.5kg is subsequent use.
Batching: in preparation meat material process, will check earlier and confirm the weighing utensil,, have the special messenger that former, auxiliary material are checked by former, the auxiliary material of factory formula requirement preparation.The raw meat error is less than in the 0.05kg, and it is poor that auxiliary material is acted without fail by prescription.Employed auxiliary material has salt, monosodium glutamate, zanthoxylum powder etc.
Cut and mix filling: whether first inspection machine equipment situation has anomaly, and equipment will clean, sterilize.To freeze good raw meat and from freezer, take out in advance and carry out negative catalysis, according to workshop temperature proper extension in season or shortening time.The raw meat surface has the thin frost of one deck to use, and again raw meat is put into cutmixer by prescription, according to the each 50kg frozen meat block of weight, 12.5kg meat stuffing, and 25kg ox chest meat.Its operating procedure is: earlier 25kg ox chest meat is poured in the cutmixer and risen to 3 speed by 1 speed and cut 3 and enclose 4 circles, add auxiliary material simultaneously.Add 50kg chilled beef piece again and evenly pour in the cutmixer 3 speed into and cut and mix, cut to becoming 1.5cm
3About fritter the time add the Minced Beef of 12.5kg, evenly loose slowly, middling speed is cut and is mixed, and cuts to 2～3mm
3Granule the time be finished product Sa Lami meat stuffing, this Sa Lami meat stuffing meat grain uniformity, girth of a garment granular size is identical, the filling temperature is below-4 ℃.
Like needs with the halogen green peppers, black pepper, during auxiliary materials such as cheese, its operating procedure is after adding the 12.5kg meat stuffing, to add above auxiliary material again, cuts 2～3mm
3Granule the time take the dish out of the pot, the filling temperature is below-4 ℃, if untimely record can with the meat stuffing of cutting be put into pickle between or between tumbling in 1～2 hour.
Record: cleaning, sterilizing equipment decontaminating apparatus, under the N/R situation of machinery equipment, implement following operating procedure according to the kind of Sa Lami meat stuffing:
1. beef salami intestines:
The cellulose sausage casing diameter 55mm that beef salami is used used emerge in worm water 15 minutes in advance with cellulose sausage casing.
Punched-card machine is docked with casing, after connecting the Sa Lami meat stuffing is poured in the sausage filler, vacuum is not less than 95% when recording.It is 15～7 Great Wall Card that beef salami uses model, 4～6 of the air pressure of checking card, every 1.2kg of the beef salami of recording, length 50～53cm.
The product two ends of recording out will be checked card solid firm, if the tension casing of checking card has disrepair phenomenon, if both hands firmly add the pressure-off card, pine are described; All need adjust the adjuster of punched-card machine, the casing length that requires to record out is consistent, and the full no meat stuffing of intestines body, pore-free will be used the dazzling venting of draw point to what gas arranged individually; In the process of recording, occur do not stamp card, or buckle coming off naturally unusually; To shut down at once, find buckle, in order to avoid quality defects causes serious consequence.
The intestines body that control is good hangs over sootiness Che Chenei, spacing 2～3cm between intestines and the intestines, and the every bar of beef salami intestines is hung 11.The every bar of venison Sa Lami is hung 9, and per car is hung two-layer, and one deck product requirement under the sootiness car keeps highly being not less than 20cm with ground, is placed between bowel lavage 12 hours, and temperature 13～18 is spent.
Slaking: first inspection machine equipment situation, steam pressure, compressed air machine, guarantee errorless after; The sootiness car that hangs with the intestines body is put into curing equipment, in 60 ℃ environment, carried out drying 60 minutes, place 60 ℃ of temperature environments to carry out sootiness 40 minutes then; The steamer boiling 70 minutes that will the product after sootiness places 78 ℃; 74 ℃ of central temperatures obtain ripe intestines body, and recheck ripe intestines body the back that takes the dish out of the pot.
Recheck content: the dark red anhydrous gas of dry inspection intestines surface color, smoked products sootiness color even is consistent.Top or bottom that boiling is inserted product with the neutron moisture meter in the equipment, the degree of depth is not less than 1/3 of thermometer.
Fermentation, air-dry: check the temperature of Sa Lami operation room earlier, 16 ℃～20 ℃ of temperature, relative humidity 50～80.When fermented air-dried, appearance temperature, when humidity is undesirable, open cold blower fan, dehumidifier, heating installation etc., carry out the air-dry record of Sa Lami; 15～30 days fermented air-dried phases required dry tack free, and are glossy, natural fold; The surface is dark red, and it is pink that tangent plane is, or bronzing is alternate with white.In fermented air-dried process, intestines surface adularescent mycelia belongs to normal phenomenon, occurs that are clamminess in anomaly such as intestines surface, there is green the intestines surface or black splotch will in time be handled.
Packing: inner wrapping is packed with the stretched film packing machine, in strict accordance with the hygienic operation standard Work tool is carried out disinfection before the packing, and packaged form is divided into:
(1) section is packed: intestines are cut into the sheet that specification is 1～1.5mm, with sheet pack, every packed 40g～41.5g;
(2) stretched film packing: drawing and forming temperature (120 ℃) and heat-sealing (92 ℃), vacuum 80%.Film adopts wide 393mm on the packaging film, and 7 are thick, the wide 422mm of following film, and 9 are thick, degree of depth 1cm.
Big packing: pack the beef salami intestines with 60 * 10 plastic packaging bag.
Vacuum-packed: carry out vacuum packaging with vacuum packing machine, with the product that installs bag, lie on the heat seal line and flatten, begin to vacuumize, must guarantee that sack is smooth to put that requirement seals complete, vacuum is 0.1mpa, the time 30s that bleeds, heat time heating time 2.5s.Packaged product seals solid, smooth corrugationless.
Warehouse-in: the finished product warehouse-in is put in batches, indicates the date of manufacture, and the storehouse temperature requires 0～4 ℃, and product is piled up height must not be higher than 6 layers, and the date of manufacture must not be mixed and criticized, and guarantees the product first in first out, handles with care between the delivery period.
Transportation: haulage vehicle uses the deepfreeze car, and special train is special-purpose and guarantee the vehicle clean hygiene, guarantees that refrigeration plant during transportation normally freezes 0～4 ℃, and product will be handled with care between the delivery period.
More than disclosedly be merely specific embodiment of the present invention; Though the present invention discloses as above with preferred embodiment; But the present invention is not limited thereto, any those skilled in the art can think variation, in not breaking away from design philosophy of the present invention and scope; The present invention is carried out various changes and retouching, all should drop within protection scope of the present invention.
Claims (2)
1. the preparation method of a beef knockwurst, its step comprises chooses raw material, and finishing raw material and packed products, selected raw material are thin cattle meat, ox chest meat, the imperial meat of rice and cucumber strip meat, it is characterized in that, specifically comprise the steps:
Thaw: with raw meat environment temperature be 13～15 the degree thawing room thaw, thawing time 24～48 hours, the central temperature of raw meat-1～4 the degree;
Division processing:
The preparation cube meat: the raw meat finishing that will thaw is clean, and classification is cut into 3～5cm by class with meat
3Piece, be divided into part by weight, every part of 12.5kg in the container that be placed on cleaning, disinfects, evenly is placed on container on the car that thaws, it is subsequent use in the environment of-18 degree, to become various frozen meat blocks in freezing 12 hours,
The preparation meat stuffing: rice dragon meat, cucumber strip meat are twisted into meat stuffing, are divided into part by weight, every part of 12.5kg is subsequent use;
Cut and mix: will freeze good piece meat and from freezer, take out and carry out negative catalysis; Put into cutmixer by prescription, add 50kg at every turn and freeze thin cattle meat piece, 12.5kg meat stuffing, 25kg ox chest meat; Operating procedure is: earlier 25kg ox chest meat is poured into to cut in the cutmixer and mix; Add auxiliary material simultaneously, again 50kg is frozen the thin cattle meat piece and evenly pour into to cut in the cutmixer and mix, cut to 1.5cm
3Piece the time add the 12.5kg meat stuffing and evenly loose slowly, middling speed is cut and is mixed, and cuts to becoming 2～3mm
3Particle is a finished product Sa Lami meat stuffing, and this Sa Lami meat stuffing is placed in the temperature environment below-4 ℃;
Record: at first use the emerge in worm water cellulose sausage casing; And cleaning, sterilizing equipment decontaminating apparatus, then punched-card machine is docked with bowel lavage, after connecting the Sa Lami meat stuffing is poured in the sausage filler; Vacuum is more than or equal to 95% when recording; Check card 4～6 of air pressure, every heavy 1.2～1.5kg of the meat intestines of recording, length 50～53cm;
The meat intestines of recording are hung in the sootiness car, and the spacing between intestines and the intestines is 2～3cm, and every bar is hung 9～11, and per car is hung two-layer, and sootiness car bottom keeps highly being not less than 20cm with ground, is placed on temperature and is between 13～18 bowel lavage of spending 12 hours;
Slaking: the sootiness car that will hang with product is put into drying machine; In 55～65 ℃ environment, carried out drying 60～70 minutes; Place 55～65 ℃ temperature environment to carry out sootiness 35～45 minutes then; The steamer boiling 60～70 minutes that will the product after sootiness places 70～80 ℃ obtains ripe intestines body, and recheck ripe intestines body the back that takes the dish out of the pot;
Fermentation, air-dry: it is that 16 ℃～20 ℃, the environment of relative humidity 50～80% ferment that ripe intestines body is placed temperature, in fermentation, carries out air-dryly, and the fermented air-dried phase is 15～30 days, obtains the finished product intestines, and the finished product intestines are packed as requested.
2. the preparation method of beef knockwurst according to claim 1 is characterized in that, described recording in the step; Beef salami use model is 15～7 Great Wall Card; Check card 4～6 of air pressure, every heavy 1.2kg of the beef salami of recording, length 50～53cm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101975617A CN101869311B (en) | 2010-06-11 | 2010-06-11 | Preparation method of beef knockwurst |
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| CN2010101975617A CN101869311B (en) | 2010-06-11 | 2010-06-11 | Preparation method of beef knockwurst |
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| CN101869311B true CN101869311B (en) | 2012-11-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259397A (en) * | 2017-06-05 | 2017-10-20 | 上林县山水牛畜牧业有限公司 | A kind of beef sausage and preparation method thereof |
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| CN101999692A (en) * | 2010-11-20 | 2011-04-06 | 张家界灵洁绿色食品有限公司 | Instant sausage and making method thereof |
| CN102406180A (en) * | 2011-12-05 | 2012-04-11 | 徐伟 | Crystal clear food composite containing natural bulk livestock/poultry meat product |
| CN103598619A (en) * | 2013-11-15 | 2014-02-26 | 南通玉兔集团有限公司 | Process for preparing sausages |
| TWI694775B (en) * | 2019-01-14 | 2020-06-01 | 統一企業股份有限公司 | A preparation method of ripening meat and ripening meat thereof |
| CN114027462A (en) * | 2021-11-19 | 2022-02-11 | 北京雁栖月盛斋清真食品有限公司 | Industrial production method of beef garlic sausage |
| CN114903150A (en) * | 2022-05-13 | 2022-08-16 | 正蓝旗上都牛肉有限公司 | Fermented beef sausage and preparation method thereof |
| CN115211453A (en) * | 2022-07-20 | 2022-10-21 | 邬玉如 | Method for realizing sausage visualization by printing image-text on casing |
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|---|---|---|---|---|
| CN1047436A (en) * | 1990-05-25 | 1990-12-05 | 天津市食品研究所 | Process for making ferment sausage |
| CN101248884A (en) * | 2008-03-28 | 2008-08-27 | 东北农业大学 | Technological process for preparing fermentation dehydrated beef using composite leaven |
| CN101664206A (en) * | 2008-09-04 | 2010-03-10 | 王山 | Fish salad rice sausage and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 陈玉勇等.萨拉米干发酵香肠的生产工艺.《肉类工业》.2009,(第01期), * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259397A (en) * | 2017-06-05 | 2017-10-20 | 上林县山水牛畜牧业有限公司 | A kind of beef sausage and preparation method thereof |
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