CN102068008B - Smoked and cooked sausage and preparation method thereof - Google Patents
Smoked and cooked sausage and preparation method thereof Download PDFInfo
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- CN102068008B CN102068008B CN2010105100440A CN201010510044A CN102068008B CN 102068008 B CN102068008 B CN 102068008B CN 2010105100440 A CN2010105100440 A CN 2010105100440A CN 201010510044 A CN201010510044 A CN 201010510044A CN 102068008 B CN102068008 B CN 102068008B
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Abstract
The invention relates to a smoked and cooked sausage and a preparation method thereof. The smoked and cooked sausage is prepared from the following raw materials in parts by weight: 30-40 parts of chicken meat, 30-40 parts of pork, 20-40 parts of chicken skin, 10-18 parts of corn starch, 2-5 parts of isolated soy protein, 2.5-3 parts of edible salt, 1-1.8 parts of white sugar, 1-1.5 parts of glucose, 0.3-0.4 part of monosodium glutamate, 0.5-0.7 part of phosphate, 0.008-0.012 part of sodium nitrite, 0.01-0.02 part of monascus pigment, 0.001-0.0015 part of allured red pigment, 0.08-0.1 part of D-Sodium erythorbate, 0.4-0.8 meat flavor, 0.1-0.3 part of spice, 0.15-0.5 part of glutamine transaminase and 40-60 parts of ice water. The invention also provides a preparation method of the smoked and cooked sausage, and the obtained sausage has the advantages of enhanced brittleness, good slicing performance and good chewiness.
Description
Technical field
The present invention relates to a kind of sausage, particularly a kind of smoked boiled sausage and preparation method thereof.
Background technology
Smoked boiled sausage series products is a large series products of cold cuts product, has a product variety many, and product specification is uneven, the characteristics that product special flavour is different.In recent years, along with the development of meat industry and the raising of people's life, people are also more and more higher to taste and the quality requirement of sausage series products.It is fiercer to compete, but be not to be the competition of quality and price, in the situation that the equal price of equal quality, the crisp sense and the chewiness that how to improve the sausage series products just seem particularly important, whose products taste is crisp, the product chewiness is good, and who just can occupy a tiny space in the market competition of fierceness.
Summary of the invention
The objective of the invention is provides a kind of smoked boiled sausage and preparation method thereof in order to improve crisp sense and the chewiness of sausage.
Technical scheme of the present invention is:
The invention provides a kind of smoked boiled sausage, should be prepared from by the raw material that comprises following parts by weight by smoked boiled sausage: chicken: 30-40 part, pork: 30-40 part, cock skin: 20-40 part, cornstarch: 10-18 part, soybean protein isolate: 2-5 part, salt: 2.5-3 part, white sugar: 1-1.8 part, glucose: 1-1.5 part, monosodium glutamate: 0.3-0.4 part, phosphate: 0.5-0.7 part, natrium nitrosum: 0.008-0.012 part, monascorubin: 0.01-0.02 part, allured red pigment: 0.001-0.0015 part, different Vc sodium: 0.08-0.1 part, meat flavor: 0.4-0.8 part, spice: 0.1-0.3 part, glutamine transaminage: 0.15-0.5 part, frozen water: 40-60 part.
Preferably, described spice is one or more the mixture in white pepper powder, ground nutmeg, the anise powder.
The present invention also provides the preparation method of above-mentioned smoked boiled sausage, comprises the steps:
(1), by above-mentioned parts by weight chicken and the pork rear meat grinder with diameter 10mm orifice plate that thaws is twisted out rear input tumbler, the soybean protein isolate, salt, white sugar, glucose, monosodium glutamate, phosphate, natrium nitrosum, monascorubin, allured red pigment, different Vc sodium, meat flavor, spice, glutamine transaminage and the frozen water that add above-mentioned parts by weight, vacuumize intermittently tumbling 3 hours, wherein tumbling is 20 minutes, stopped 10 minutes, temperature is controlled at 4-12 ℃;
(2), by above-mentioned parts by weight cock skin is thawed and twist out the input tumbler with diameter 6mm orifice plate meat grinder afterwards, after being uniformly dispersed, add and vacuumize under 6.5-7.5rpm low speed continuously that tumbling went out filling in 40 minutes behind the cornstarch of above-mentioned parts by weight, temperature is controlled at 4-12 ℃;
(3), go out place again 3-4 hour after the filling after, can, keeping the meat stuffing temperature when wherein placing is 4-12 ℃;
(4), be dried to surface dry in 75 ℃ after the can;
(5), boiling, boiling temperature is 83 ℃, digestion time is 50 minutes;
(6), sootiness is golden yellow;
(7), cooling final vacuum packing, 95 ℃ of two-stage sterilizations 30 minutes.
Preferably, pig seven road casing cans are adopted in can in the above-mentioned steps (3).
In the raw material of technique scheme, add a certain proportion of glucose, the effect of blocking-up glutamine transaminage and oxygen, create oxygen-free environment, make the SH-group in the glutamine transaminage not oxidized, keep as much as possible enzyme activity, make the effect of itself and protein even more ideal, add a certain proportion of glucose oxidase and also can reach same purpose.
Vacuum tumbling vacuum available among the above-mentioned preparation method is cut and is mixed, vacuum stirring is carried out the replacement under the equal conditions, all can reach purpose of the present invention.
The raw material that technique scheme and the specific embodiment of the invention are partly used all can be bought from the market and obtain.In the above-mentioned raw materials, meat flavor can be one or more combination of commercially available meat flavor, such as spring 8447 pork essences, spring 85144 former meat flavour oily essence, the spring watery essence of 8230 porks, the spring watery essence of 8267 porks, spring deal out the cards in the 8301 pork powdered flavors one or more of 8422 beef paste essences, spring of dealing out the cards of dealing out the cards of dealing out the cards of dealing out the cards of dealing out the cards.
The umber that summary of the invention of the present invention and the specific embodiment partly relate to is parts by weight.
The beneficial effect that the present invention has:
The present invention passes through to add a certain proportion of glutamine transaminage in the sausage raw material, thereby obviously improves crisp sense and the chewiness of sausage.The glutamine transaminage optimal pH is 6-7, substantially matches with the PH of fresh sausage meat.The present invention with glutamine transaminage when the tumbling and soybean protein add simultaneously, first under cryogenic conditions, reaction temperature is controlled between 4-12 ℃, (be the reaction time standing time in the process of tumbling and after going out filling, reaction temperature is the meat stuffing temperature, can not be above 12 ℃), if the too high meeting of temperature causes product structure to be dispersed, affect products taste, also can cause the rapid growth of bacterium, meat stuffing is perishable, thereby can only be to react under this temperature, form certain glue combination effect after the reaction and carry out again the product slaking, thereby bring into play better the glue combination effect of glutamine transaminage and protein.
The present invention cuts by vacuum and mixes, vacuum stirring or vacuum tumbling, or blocks the effect of glutamine transaminage and oxygen by add a certain proportion of glucose or glucose oxidase in raw material.Create oxygen-free environment, make the SH-group in the glutamine transaminage not oxidized, keep as much as possible enzyme activity, make the effect of itself and protein even more ideal.
The choosing of raw material of the present invention, addition and processing technology all are the optimum values that obtains on the lot of experiments basis, adopt raw material of the present invention and technique, obtaining sausage product obviously increases than the product brittleness that does not add glutamine transaminage, chip property is good, chewiness is good, reach good effect, in market, had stronger competitiveness.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but do not limit the present invention.
Embodiment 1
Raw material: Fresh Grade Breast: 30 parts, No. 24 porks: 40 parts, cock skin: 30 parts,
Soybean protein isolate: 2 parts, cornstarch: 15 parts, frozen water: 48 parts,
Salt: 2.8 parts, white sugar: 1.6 parts, glucose: 1 part,
Monosodium glutamate: 0.35 part, meat composite phosphate 346 (German CFB company produce): 0.58 part,
Natrium nitrosum: 0.008 part, monascorubin (100 look valency): 0.012 part,
Allured red pigment: 0.001 part, different Vc sodium: 0.082 part,
Spring 8447 pork essences of dealing out the cards: 0.33 part, the spring 85144 former meat flavour oily essence of dealing out the cards: 0.08 part,
White pepper powder: 0.18 part, ground nutmeg: 0.07 part, glutamine transaminage: 0.2 part.
The preparation method of smoked boiled sausage comprises the steps:
(1), No. 24 porks of 30 portions of Fresh Grade Breast and the 40 parts rear meat grinder with diameter 10mm orifice plate that thaws is twisted out the input tumbler, add 2 parts of soybean protein isolates, 2.8 portion salt, 1.6 part white sugar, 1 part of glucose, 0.35 portion monosodium glutamate, 0.58 part meat composite phosphate 346,0.008 part natrium nitrosum, 0.012 part monascorubin (100 look valency), 0.001 part allured red pigment, 0.082 part different Vc sodium, 8447 pork essences 0.33 a part spring deals out the cards, the 85144 former meat flavour oily essence 0.08 a part spring deals out the cards, 0.18 part white pepper powder, 0.07 part nutmeg powder, 0.2 part glutamine transaminage and 48 portions of frozen water, vacuumize intermittently tumbling 3 hours, wherein tumbling is 20 minutes, stopped 10 minutes, temperature is controlled at 4-12 ℃;
(2), 30 parts of cock skins are thawed twists out the input tumbler afterwards with diameter 6mm orifice plate meat grinder, after being uniformly dispersed, adds and vacuumizes under 6.5-7.5rpm low speed continuously that tumbling went out filling in 40 minutes behind 15 parts of cornstarch, temperature is controlled at 4-12 ℃;
(3), go out place again 3-4 hour after the filling after, with pig seven road casing cans, keeping the meat stuffing temperature when wherein placing is 4-12 ℃;
(4), after the can in 75 ℃ of dryings about 40 minutes to surface dry;
(5), boiling, boiling temperature is 83 ℃, digestion time is 50 minutes;
(6), sootiness is golden yellow;
(7), cooling final vacuum packing, 95 ℃ of two-stage sterilizations 30 minutes.
Embodiment 2
Raw material: Fresh Grade Breast: 35 parts, No. 24 porks: 35 parts, cock skin: 30 parts,
Soybean protein isolate: 3.5 parts, cornstarch: 18 parts, frozen water: 56 parts,
Salt: 3 parts, white sugar: 1.5 parts, glucose: 1.5 parts,
Monosodium glutamate: 0.4 part, meat composite phosphate 346 (German CFB company produce): 0.62 part,
Natrium nitrosum: 0.010 part, monascorubin (100 look valency): 0.015 part,
Allured red pigment: 0.0012 part, different Vc sodium: 0.09 part,
The spring watery essence of 8230 porks of dealing out the cards: 0.35 part, the spring watery essence of 8267 porks of dealing out the cards: 0.08 part,
White pepper powder: 0.22 part, glutamine transaminage: 0.25 part.
The preparation method of smoked boiled sausage comprises the steps:
(1), No. 24 porks of 35 portions of Fresh Grade Breast and the 35 parts rear meat grinder with diameter 10mm orifice plate that thaws is twisted out the input tumbler, add 3.5 parts of soybean protein isolates, 3 portions of salt, 1.5 part white sugar, 1.5 part glucose, 0.4 portion monosodium glutamate, 0.62 part meat composite phosphate 346,0.010 part natrium nitrosum, 0.015 part monascorubin (100 look valency), 0.0012 part allured red pigment, 0.09 part different Vc sodium, the watery essence of 8230 porks 0.35 a part spring deals out the cards, the watery essence of 8267 porks 0.08 a part spring deals out the cards, 0.22 part white pepper powder, 0.25 part glutamine transaminage and 56 portions of frozen water, vacuumize intermittently tumbling 3 hours, wherein tumbling is 20 minutes, stopped 10 minutes, temperature is controlled at 4-12 ℃;
(2), 30 parts of cock skins are thawed twists out the input tumbler afterwards with diameter 6mm orifice plate meat grinder, after being uniformly dispersed, adds and vacuumizes under 6.5-7.5rpm low speed continuously that tumbling went out filling in 40 minutes behind 18 parts of cornstarch, temperature is controlled at 4-12 ℃;
(3), go out place again 3-4 hour after the filling after, with pig seven road casing cans, keeping the meat stuffing temperature when wherein placing is 4-12 ℃;
(4), after the can in 75 ℃ of dryings about 40 minutes to surface dry;
(5), boiling, boiling temperature is 83 ℃, digestion time is 50 minutes;
(6), sootiness is golden yellow;
(7), cooling final vacuum packing, 95 ℃ of two-stage sterilizations 30 minutes.
Embodiment 3
Raw material: Fresh Grade Breast: 40 parts, No. 24 porks: 40 parts, cock skin: 20 parts,
Soybean protein isolate: 2.5 parts, cornstarch:: 10 parts, frozen water: 40 parts,
Salt: 2.5 parts, white sugar: 1 part, glucose: 1 part,
Monosodium glutamate: 0.3 part, meat composite phosphate 346 (German CFB company produce): 0.55 part,
Natrium nitrosum: 0.009 part, monascorubin (100 look valency): 0.01 part,
Allured red pigment: 0.001 part, different Vc sodium: 0.08 part,
The spring 8422 beef paste essences of dealing out the cards: 0.4 part, the spring 8301 pork powdered flavors of dealing out the cards: 0.3 part,
White pepper powder: 0.18 part, the anise powder: 0.04 part, glutamine transaminage: 0.15 part.
The preparation method of smoked boiled sausage comprises the steps:
(1), No. 24 porks of 40 portions of Fresh Grade Breast and the 40 parts rear meat grinder with diameter 10mm orifice plate that thaws is twisted out the input tumbler, add 2.5 parts of soybean protein isolates, 2.5 portion salt, 1 part of white sugar, 1 part of glucose, 0.3 portion monosodium glutamate, 0.55 part meat composite phosphate 346,0.009 part natrium nitrosum, 0.01 part monascorubin (100 look valency), 0.001 part allured red pigment, 0.08 part different Vc sodium, the 8422 beef paste essences 0.4 a part spring deals out the cards, the 8301 pork powdered flavors 0.3 a part spring deals out the cards, 0.18 part white pepper powder, 0.04 part anise powder, 0.15 part glutamine transaminage and 40 portions of frozen water, vacuumize intermittently tumbling 3 hours, wherein tumbling is 20 minutes, stopped 10 minutes, temperature is controlled at 4-12 ℃;
(2), 20 parts of cock skins are thawed twists out the input tumbler afterwards with diameter 6mm orifice plate meat grinder, after being uniformly dispersed, adds and vacuumizes under 6.5-7.5rpm low speed continuously that tumbling went out filling in 40 minutes behind 10 parts of cornstarch, temperature is controlled at 4-12 ℃;
(3), go out place again 3-4 hour after the filling after, with pig seven road casing cans, keeping the meat stuffing temperature when wherein placing is 4-12 ℃;
(4), after the can in 75 ℃ of dryings about 40 minutes to surface dry;
(5), boiling, boiling temperature is 83 ℃, digestion time is 50 minutes;
(6), sootiness is golden yellow;
(7), cooling final vacuum packing, 95 ℃ of two-stage sterilizations 30 minutes.
The meat flavor of using among all embodiment of the specific embodiment of the invention is Tianjin Chunfa Food Additives Co., Ltd's product sold.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment does.
Claims (2)
1. the preparation method of a smoked boiled sausage, it is characterized in that: this smoked boiled sausage is prepared from by the raw material of following parts by weight: chicken 30-40 part, pork 30-40 part, cock skin 20-40 part, cornstarch 10-18 part, soybean protein isolate 2-5 part, salt 2.5-3 part, white sugar 1-1.8 part, glucose 1-1.5 part, monosodium glutamate 0.3-0.4 part, phosphate 0.5-0.7 part, natrium nitrosum 0.008-0.012 part, monascorubin 0.01-0.02 part, allured red pigment 0.001-0.0015 part, different Vc sodium 0.08-0.1 part, meat flavor 0.4-0.8 part, spice 0.1-0.3 part, glutamine transaminage 0.15-0.5 part, frozen water 40-60 part;
The method comprises the steps:
(1), by described parts by weight chicken and the pork rear meat grinder with diameter 10mm orifice plate that thaws is twisted out rear input tumbler, the soybean protein isolate, salt, white sugar, glucose, monosodium glutamate, phosphate, natrium nitrosum, monascorubin, allured red pigment, different Vc sodium, meat flavor, spice, glutamine transaminage and the frozen water that add described parts by weight, vacuumize intermittently tumbling 3 hours, wherein tumbling is 20 minutes, stopped 10 minutes, temperature is controlled at 4-12 ℃;
(2), by described parts by weight cock skin is thawed and twist out the input tumbler with diameter 6mm orifice plate meat grinder afterwards, after being uniformly dispersed, add and vacuumize under 6.5-7.5rpm low speed continuously that tumbling went out filling in 40 minutes behind the cornstarch of described parts by weight, temperature is controlled at 4-12 ℃;
(3), go out place again 3-4 hour after the filling after, can, keeping the meat stuffing temperature when wherein placing is 4-12 ℃;
(4), be dried to surface dry in 75 ℃ after the can;
(5), boiling, boiling temperature is 83 ℃, digestion time is 50 minutes;
(6), sootiness is golden yellow;
(7), cooling final vacuum packing, 95 ℃ of two-stage sterilizations 30 minutes.
2. the preparation method of smoked boiled sausage according to claim 1 is characterized in that: described spice is one or more the mixture in white pepper powder, ground nutmeg, the anise powder.
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