CN102113679A - Method for improving crispness and chewiness of smoked-and-cooked sausage - Google Patents

Method for improving crispness and chewiness of smoked-and-cooked sausage Download PDF

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Publication number
CN102113679A
CN102113679A CN2010105122327A CN201010512232A CN102113679A CN 102113679 A CN102113679 A CN 102113679A CN 2010105122327 A CN2010105122327 A CN 2010105122327A CN 201010512232 A CN201010512232 A CN 201010512232A CN 102113679 A CN102113679 A CN 102113679A
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China
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minutes
temperature
pork
chewiness
meat
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CN2010105122327A
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Chinese (zh)
Inventor
张凯
刘鹏
邢海鹏
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天津春发食品配料有限公司
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Priority to CN2010105122327A priority Critical patent/CN102113679A/en
Publication of CN102113679A publication Critical patent/CN102113679A/en

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Abstract

The invention relates to a method for improving the crispness and the chewiness of smoked-and-cooked sausage, comprising the following steps: firstly, twisting chicken and pork, then putting the twisted chicken and pork in a rolling machine, adding soy protein isolate, salt, white sugar, glucose, monosodium glutamate, phosphate, sodium nitrite, monascus pigment, allured red pigment, D-sodium erythorbate, meaty essence, spice, glutamine transaminase and ice water in the chicken and the pork, vacuuming the mixture and rolling the mixture for three hours at intervals, and particularly, rolling the mixture for 20 minutes after stopping for 10 minutes, and controlling the temperature between 4-12 DEG C; secondly, putting twisted horrida cutis into the rolling machine, dispersing the horrida cutis uniformly, adding corn starch, then vacuuming, continuously rolling for 40 minutes so as to obtain stuffing, and controlling the temperature between 4-12 DEG C; thirdly, standing for 3-4 hours after the stuffing is obtained, and then packaging; fourthly, drying; fifthly, steaming and boiling; sixthly, smoking; and seventhly, cooling the stuffing and then packaging the stuffing by vacuum. The sausage obtained by the method has the improvement on crispness, and is good in slicing performance and chewiness.

Description

A kind of method that improves smoked crisp sense of boiled sausage and chewiness

Technical field

The present invention relates to the manufacture field of meat products, particularly a kind of method that improves smoked crisp sense of boiled sausage and chewiness.

Background technology

Smoked boiled sausage series products is a big series products of cold cuts product, and it is many to have a product variety, and product specification is uneven, the characteristics that product special flavour is different.In recent years, along with the continuous development of meat industry and the raising of people's life, people are also more and more higher to the taste and the quality requirement of sausage series products.Competition is fierce more, but be not to be the competition of quality and price, under the situation of 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 product mouthfeel is crisp, the product chewiness is good, and who just can occupy a tiny space in intense market competition.

Summary of the invention

Purpose of the present invention overcomes the deficiencies in the prior art, and a kind of method that improves smoked crisp sense of boiled sausage and chewiness is provided.

Technical scheme of the present invention is:

A kind of method that improves smoked crisp sense of boiled sausage and chewiness comprises the steps:

(1), chicken and pork are thawed back twists out back input tumbler with the meat grinder of diameter 10mm orifice plate, add soybean protein isolate, salt, white sugar, glucose, monosodium glutamate, phosphate, natrium nitrosum, monascorubin, temptation haematochrome, different Vc sodium, meat flavor, spice, glutamine transaminage and frozen water, vacuumize intermittently tumbling 3 hours, wherein tumbling is 20 minutes, stopped 10 minutes, temperature is controlled at 4-12 ℃;

(2), the cock skin back that thaws is twisted out the input tumbler with diameter 6mm orifice plate meat grinder, after being uniformly dispersed, add and to vacuumize that continuous tumbling went out filling in 40 minutes under 6.5-7.5rpm low speed behind the cornstarch, temperature is controlled at 4-12 ℃;

(3), go out place 3-4 hour again after the filling after, can, keeping the meat stuffing temperature when wherein placing is 4-12 ℃;

(4), it is dry and comfortable to be dried to the surface 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, in the said method, the parts by weight of each raw material of substance are: 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, temptation haematochrome: 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, in the said method, described spice is one or more the mixture in white pepper powder, ground nutmeg, the anise powder.

Preferably, in the said method, pig seven road casing cans are adopted in can in the step (3).

In the raw material of said method, 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, the vigor that keeps enzyme as much as possible makes the effect of itself and protein even more ideal, adds a certain proportion of glucose oxidase and also can reach same purpose.

Vacuum tumbling vacuum available in the said 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 the 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, 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 essence, 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 the 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 had:

The present invention passes through to add a certain proportion of glutamine transaminage in the sausage raw material, thereby obviously improves the crisp sense and the chewiness of sausage.The glutamine transaminage optimal pH is 6-7, matches substantially with the PH of fresh sausage meat.The present invention with glutamine transaminage when the tumbling and soybean protein add simultaneously, earlier 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, influence the product mouthfeel, also can cause the quick growth of bacterium, meat stuffing is perishable, thereby can only be to react under this temperature, the reaction back forms certain glue connection effect and carries out the product slaking again, thereby brings into play the glue connection effect of glutamine transaminage and protein better.

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 the vigor of enzyme as much as possible, 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 a large amount of experimental basis, adopt raw material of the present invention and technology, obtaining sausage product obviously increases than the product brittleness that does not add glutamine transaminage, the section performance 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

A kind of method that improves smoked crisp sense of boiled sausage and chewiness comprises the steps:

(1), No. 24 porks of 30 portions of Fresh Grade Breast and the 40 parts back that thaws is twisted out the input tumbler with the meat grinder of diameter 10mm orifice plate, 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 temptation haematochrome, 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, 02 part of 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 back that thaws is twisted out the input tumbler with diameter 6mm orifice plate meat grinder, after being uniformly dispersed, add and vacuumize that continuous tumbling went out filling in 40 minutes under 6.5-7.5rpm low speed behind 15 parts of cornstarch, temperature is controlled at 4-12 ℃;

(3), go out place 3-4 hour again after the filling after, with pig seven road casing cans, keeping the meat stuffing temperature when wherein placing is 4-12 ℃;

(4), dry and comfortable about 40 minutes after the can to the surface in 75 ℃ of dryings;

(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

A kind of method that improves smoked crisp sense of boiled sausage and chewiness comprises the steps:

(1), No. 24 porks of 35 portions of Fresh Grade Breast and the 35 parts back that thaws is twisted out the input tumbler with the meat grinder of diameter 10mm orifice plate, 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 temptation haematochrome, 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 back that thaws is twisted out the input tumbler with diameter 6mm orifice plate meat grinder, after being uniformly dispersed, add and vacuumize that continuous tumbling went out filling in 40 minutes under 6.5-7.5rpm low speed behind 18 parts of cornstarch, temperature is controlled at 4-12 ℃;

(3), go out place 3-4 hour again after the filling after, with pig seven road casing cans, keeping the meat stuffing temperature when wherein placing is 4-12 ℃;

(4), dry and comfortable about 40 minutes after the can to the surface in 75 ℃ of dryings;

(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

A kind of method that improves smoked crisp sense of boiled sausage and chewiness comprises the steps:

(1), No. 24 porks of 40 portions of Fresh Grade Breast and the 40 parts back that thaws is twisted out the input tumbler with the meat grinder of diameter 10mm orifice plate, 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 temptation haematochrome, 0.08 part different Vc sodium, the 8422 beef paste essence 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 back that thaws is twisted out the input tumbler with diameter 6mm orifice plate meat grinder, after being uniformly dispersed, add and vacuumize that continuous tumbling went out filling in 40 minutes under 6.5-7.5rpm low speed behind 10 parts of cornstarch, temperature is controlled at 4-12 ℃;

(3), go out place 3-4 hour again after the filling after, with pig seven road casing cans, keeping the meat stuffing temperature when wherein placing is 4-12 ℃;

(4), dry and comfortable about 40 minutes after the can to the surface in 75 ℃ of dryings;

(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 did.

Claims (3)

1. a method that improves smoked crisp sense of boiled sausage and chewiness is characterized in that: comprise the steps:
(1), chicken and pork are thawed back twists out back input tumbler with the meat grinder of diameter 10mm orifice plate, add soybean protein isolate, salt, white sugar, glucose, monosodium glutamate, phosphate, natrium nitrosum, monascorubin, temptation haematochrome, different Vc sodium, meat flavor, spice, glutamine transaminage and frozen water, vacuumize intermittently tumbling 3 hours, wherein tumbling is 20 minutes, stopped 10 minutes, temperature is controlled at 4-12 ℃;
(2), the cock skin back that thaws is twisted out the input tumbler with diameter 6mm orifice plate meat grinder, after being uniformly dispersed, add and to vacuumize that continuous tumbling went out filling in 40 minutes under 6.5-7.5rpm low speed behind the cornstarch, temperature is controlled at 4-12 ℃;
(3), go out place 3-4 hour again after the filling after, can, keeping the meat stuffing temperature when wherein placing is 4-12 ℃;
(4), it is dry and comfortable to be dried to the surface 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. method according to claim 1, it is characterized in that: the parts by weight of described each raw material of substance are: 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, temptation haematochrome: 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.
3. method according to claim 1 and 2 is characterized in that: described spice is one or more the mixture in white pepper powder, ground nutmeg, the anise powder.
CN2010105122327A 2010-10-19 2010-10-19 Method for improving crispness and chewiness of smoked-and-cooked sausage CN102113679A (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102302189A (en) * 2011-07-08 2012-01-04 天津市黑子食品有限公司 Method for making sausages and other meat products
CN102326790A (en) * 2011-07-29 2012-01-25 天津春发生物科技集团有限公司 Fresh crisp ham and making method thereof
CN102599533A (en) * 2012-04-19 2012-07-25 四川高金食品股份有限公司 Ready-to-eat buckwheat-meat food and manufacturing process thereof
CN102599532A (en) * 2012-04-19 2012-07-25 四川高金食品股份有限公司 Ready-to-eat meat food and manufacturing process thereof
CN102648732A (en) * 2012-04-21 2012-08-29 河南众品食业股份有限公司 Preparation method for meat product granulin
CN102669720A (en) * 2012-06-02 2012-09-19 成都大学 Method for processing skin frozen gel casing
CN103125964A (en) * 2011-12-01 2013-06-05 南京农业大学 Low-temperature production method of chicken thighs
CN103315319A (en) * 2013-06-07 2013-09-25 南京宝迪农业科技有限公司 Hot-pot crispy sausage and production method thereof
CN104013023A (en) * 2014-06-17 2014-09-03 山东华昌食品科技有限公司 Roasted beef sausage and preparation method thereof
CN106107597A (en) * 2016-06-29 2016-11-16 芜湖宏洋食品有限公司 A kind of green tea taste maize cob meal barbecue intestinal and preparation method thereof
CN106579008A (en) * 2016-11-29 2017-04-26 安徽富煌三珍食品集团有限公司 Flowering sausages and preparation method thereof

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102302189A (en) * 2011-07-08 2012-01-04 天津市黑子食品有限公司 Method for making sausages and other meat products
CN102326790A (en) * 2011-07-29 2012-01-25 天津春发生物科技集团有限公司 Fresh crisp ham and making method thereof
CN102326790B (en) * 2011-07-29 2013-02-20 天津春发生物科技集团有限公司 Fresh crisp ham and making method thereof
CN103125964A (en) * 2011-12-01 2013-06-05 南京农业大学 Low-temperature production method of chicken thighs
CN102599532A (en) * 2012-04-19 2012-07-25 四川高金食品股份有限公司 Ready-to-eat meat food and manufacturing process thereof
CN102599533A (en) * 2012-04-19 2012-07-25 四川高金食品股份有限公司 Ready-to-eat buckwheat-meat food and manufacturing process thereof
CN102648732A (en) * 2012-04-21 2012-08-29 河南众品食业股份有限公司 Preparation method for meat product granulin
CN102669720A (en) * 2012-06-02 2012-09-19 成都大学 Method for processing skin frozen gel casing
CN103315319A (en) * 2013-06-07 2013-09-25 南京宝迪农业科技有限公司 Hot-pot crispy sausage and production method thereof
CN103315319B (en) * 2013-06-07 2016-01-27 安徽宝迪肉类食品有限公司 A kind of production method of hot-pot crispy sausage
CN104013023A (en) * 2014-06-17 2014-09-03 山东华昌食品科技有限公司 Roasted beef sausage and preparation method thereof
CN106107597A (en) * 2016-06-29 2016-11-16 芜湖宏洋食品有限公司 A kind of green tea taste maize cob meal barbecue intestinal and preparation method thereof
CN106579008A (en) * 2016-11-29 2017-04-26 安徽富煌三珍食品集团有限公司 Flowering sausages and preparation method thereof

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