CN102228266A - Low-temperature meat sausage containing shredded meat - Google Patents
Low-temperature meat sausage containing shredded meat Download PDFInfo
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- CN102228266A CN102228266A CN2011102063302A CN201110206330A CN102228266A CN 102228266 A CN102228266 A CN 102228266A CN 2011102063302 A CN2011102063302 A CN 2011102063302A CN 201110206330 A CN201110206330 A CN 201110206330A CN 102228266 A CN102228266 A CN 102228266A
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Abstract
The invention belongs to the technical field of low-temperature meat sausage, and particularly relates to a low-temperature meat sausage containing shredded meat. The invention aims to provide a low-temperature meat sausage containing shredded meat, which has good mouthfeel and contains visible shredded meat so as to satisfy the consumer demands for high-grade sausage. The low-temperature meat sausage containing shredded meat is prepared by filling main materials and auxiliary materials and sterilizing at low temperature, wherein the main materials are composed of 35-50 parts of minced meat and 25-35 parts of shredded meat, and the shredded meat is cooked. The meat is shredded and added into the meat sausage, so that the product has strong meat sensation; and by making the shredded meat in a drying mode, the meat sausage has unique flavor, and the shredded meat and minced meat are well distinct, thereby satisfying the special requirements of consumers for high-quality sausage.
Description
Technical field
The invention belongs to low temperature meat enema technical field, particularly contain the low temperature meat enema of shredded meat.
Background technology
At present, the low temperature meat enema of Xiao Shouing all is the meat gruel shape based on the material filling on the market, mainly takes to cut to mix technology and meat raw material etc. is cut mixed to being made through can, sterilization behind the meat gruel shape.Though these products have satisfied consumer demand aspect color, because it is broken fully with meat to cut the process of mixing, its product also can't be seen complete meat shape, therefore present low temperature meat enema lacks voluptuousness and presents the phenomenon of homogeneity, is difficult to satisfy the specific (special) requirements of different consumers to high-grade voluptuousness bowel lavage.
Summary of the invention
Technical problem to be solved by this invention provides a kind of low temperature meat enema that contains shredded meat, and this meat enema mouthfeel is good, can significantly see shredded meat, satisfies the demand of consumer to high-grade meat enema.
The low temperature meat enema that contains shredded meat is a major ingredient by meat gruel and shredded meat, and the can of interpolation auxiliary material, cold sterilization are made; The consumption of meat gruel and shredded meat is 35～50 parts of meat gruels, 25～35 parts of shredded meats, and described shredded meat is the cold cuts silk.
The described meat gruel meat gruel of making a living, meat gruel are that cube meat is processed into to cut to mix behind the meat mincing and makes, and industrial production uses meat grinder to rub into meat mincing usually, cuts then to mix to be meat gruel.Different and according to the kind of meat to the fineness requirement difference of meat gruel, can choose at random the suitable slot size of meat grinder, sieve aperture is below 3cm usually.
Meat gruel can be selected the livestock and poultry meat gruel for use, is preferably the meat gruel that is usually used in making the low temperature meat enema, at least a as in chicken gruel, duck gruel, minced pork, beef gruel, the mutton gruel.When containing minced pork in the meat gruel, the consumption of plump and sturdy pork is less than 26% o'clock of the meat gruel gross weight, taste good.
Described accessory package is moisture, vegetable protein, starch, egg liquid and flavoring, and the consumption of each major ingredient and auxiliary material is respectively by weight:
35～50 parts of meat gruels, 25～35 parts of shredded meats, 10～13 parts in water, 2～4 parts of vegetable proteins, 4～6 parts of starch, 2～5 parts of egg liquids.
The temperature of described water is preferably 0～5 ℃, is convenient to control the temperature of raw material in the process.
Described flavoring is flavorings commonly used such as salt, sugar, monosodium glutamate, pepper powder, and the concrete prescription of flavoring can be according to required taste allotment.
Described vegetable protein is preferably soybean protein isolate.
Described cold sterilization refers to the pasteurization below 100 ℃, and the present invention is preferably 80～90 ℃ of constant temperature 40～60min.The cold sterilization process can be boiled raw meat gruel and the auxiliary material in the bowel lavage.
Described shredded meat can be selected livestock and poultry meat for use, is preferably the meat raw material that is usually used in making the low temperature meat enema, at least a as in chicken silk, duck silk, shredded pork, sliced beef, the mutton silk.Described shredded meat is preferably sliced beef, and particularly yak shredded meat, ox shredded meat have high protein, low-fat characteristics.
The preparation method of cold cuts silk can for boil, steam, bake, at least a in fried.
If shredded meat directly boils or cooks for raw meat, in the mixing process of follow-up and meat gruel, meat fiber disconnects easily and can not present thread.Can increase baking step when therefore the cold cuts silk is made, make the meat fiber dehydration also more sustained.Baking step can boil or steam before carry out, also can after boiling or steaming, carry out.
In order to make shredded meat tasty, can also can increase and pickle operation boiling, steam, bake, adding condiment when fried, preferred raw meat is directly pickled easier to be tasty.
The preferred scheme of the present invention is made the cold cuts silk for the mode of oven dry earlier, back boiling, and that is to say can be earlier with raw meat oven dry, boiling then when shredded meat is made, and boiling is for putting into water or bittern boils.Also raw meat can be dried, pickled then, last boiling, boiling is for putting into water or bittern boils.Can also earlier raw meat be pickled tasty, oven dry, boiling then, boiling is for putting into water or bittern boils.Bittern is the aqueous solution that has added flavoring.
Carry out preferably easier chopping after boiling when chopping can be chosen in raw meat, after pickling back, oven dry back, boiling.
The most preferred scheme of the present invention for pickle, oven dry, boiling, chopping, concrete:
Pickle in closed container and carry out, temperature is 0～4 ℃ when pickling, salting period 6～8 days.Under this temperature, pickle and help also can suppressing growth of microorganism in the preserved materials infiltration meat.Pickle the local flavor that can increase shredded meat.
The used concrete prescription of condiment of pickling can be allocated arbitrarily according to the required taste of product when pickling.The condiment of pickling that per 100 kilograms of meat are used when preferably, pickling is anistree 40～60 grams, cassia bark 60～70 grams, salt 1900～2100 grams, rock sugar 270～330 grams, monosodium glutamate 45～55 grams, yellow rice wine 270～330 grams and liquor 85～115 grams.
To repair and be cut to width be that 3～5cm, thickness are 1.5～2.5cm to meat during oven dry, and weight was smoked 5～10 hours for 60～70 ℃ at the strip of 0.15～0.25kg.
The boiling time is different according to size, the kind of meat, is roughly in the boiling water big fire boiling 2～3 hours.
The invention has the beneficial effects as follows:
Meat made be added into the characteristics that make product have very strong voluptuousness in the meat enema after thread, the mode of oven dry makes that shredded meat makes the taste of meat enema unique, shredded meat and meat gruel are well arranged, can satisfy the specific (special) requirements of consumer to high-quality bowel lavage.
The specific embodiment
The making of embodiment 1 yak shredded meat
1. select materials: adopt 100 kilograms of Yak Meat.Raw material need be repaiied behind most fertile fat, the manadesma standby.
2. pickle the condiment preparation: in container, add star aniseed powder 50 grams, cinnamomi cortex pulveratus 70 grams, salt 2500 grams, rock sugar 300 grams, monosodium glutamate 50 grams, yellow rice wine 300 grams, liquor 100 grams.
With beef, pickle condiment and all put into curing container and cover lid and seal.
4.0～4 ℃, shady and cool place are placed the beef that will pickle after 7 days and are pulled out.
5. to be cut into width be that 3～5cm, thickness are 1.5～2.5cm to the beef that will pickle along the beef fiber, and the strip of weight about 0.2kg put into 65 ℃ of drying rooms and smoked 8 hours.
6. will dry beef and put into boiling water big fire boiling 3 hours, take out, and dry the back and be cut to thread getting final product with cutter.
The making of embodiment 2 ox shredded meats
1. select materials: adopt 100 kilograms of Carnis Bovis seu Bubalis.Raw material need be repaiied behind most fertile fat, the manadesma standby.
2. pickle the condiment preparation: in container, add star aniseed powder 50 grams, cinnamomi cortex pulveratus 70 grams, five-spice powder 70 grams, salt 2500 grams, rock sugar 300 grams, monosodium glutamate 50 grams, yellow rice wine 300 grams, liquor 100 grams.
With Carnis Bovis seu Bubali, pickle condiment and all put into curing container and cover lid and seal.
4.0～4 ℃, shady and cool place are placed the beef that will pickle after 7 days and are pulled out.
5. to be cut into width be that 3～5cm, thickness are 1.5～2.5cm to the beef that will pickle along the beef fiber, and the strip of weight about 0.2kg put into 65 ℃ of drying rooms and smoked 8 hours.
6. will dry beef and put into boiling water big fire boiling 3 hours, take out, and dry the back and be cut to thread getting final product with cutter.
The making of embodiment 3 shredded porks
1. select materials: adopt 100 kilograms of porks.Raw material need be repaiied behind most fertile fat, the manadesma standby.
2. pickle the condiment preparation: in container, add star aniseed powder 50 grams, cinnamomi cortex pulveratus 70 grams, five-spice powder 50 grams, salt 2500 grams, rock sugar 300 grams, monosodium glutamate 50 grams, yellow rice wine 150 grams, liquor 85 grams.
With pork, pickle condiment and all put into curing container and cover lid and seal.
4.0～4 ℃, shady and cool place are placed the beef that will pickle after 5 days and are pulled out.
5. to be cut into width be that 3～5cm, thickness are 1.5～2.5cm to the pork that will pickle along the pork fiber, and the strip of weight about 0.2kg put into 65 ℃ of drying rooms and smoked 5 hours.
6. will dry pork and put into boiling water big fire boiling 2 hours, take out, and dry the back and be cut to thread getting final product with cutter.
The making of embodiment 4 mutton silks
1. select materials: adopt 100 kilograms in mutton.Raw material need be repaiied behind most fertile fat, the manadesma standby.
2. pickle the condiment preparation: in container, add star aniseed powder 60 grams, cinnamomi cortex pulveratus 80 grams, five-spice powder 100 grams, pepper powder 20 grams, salt 2500 grams, rock sugar 300 grams, monosodium glutamate 50 grams, yellow rice wine 200 grams, liquor 150 grams.
With mutton, pickle condiment and all put into curing container and cover lid and seal.
4.0～4 ℃, shady and cool place are placed the mutton that will pickle after 4 days and are pulled out.
5. to be cut into width be that 3～5cm, thickness are 1.5～2.5cm to the mutton that will pickle along the beef fiber, and the strip of weight about 0.2kg put into 65 ℃ of drying rooms and smoked 5.5 hours.
6. will dry mutton and put into boiling water big fire boiling 2.5 hours, take out, and dry the back and be cut to thread getting final product with cutter.
The making of embodiment 5 meat enemas
Adopt 40 kilograms of (30 kilograms of lean meats of pork, 10 kilograms of fat meats), 3 kilograms of soybean protein isolates, 6 kilograms of starch, 3 kilograms of egg liquids, water 10 kilograms of (0 ℃), 2.4 kilograms of flavorings (wherein 1.3 kilograms of edible salts, 0.8 kilogram of white sugar, 0.2 kilogram of monosodium glutamate, 0.1 kilogram in pepper), the raw material for preparing cut with cutmixer be the meat gruel shape, add 35 kilograms of the yak shredded meats that embodiment 1 makes then, adopt mixer to mix after through can, 85 ℃ of constant temperature 50min sterilization promptly.The meat enema for preparing meets standard GB 2725.1-1994 through check, below 15 ℃, and ventilation, shady and cool, dry 3 months shelf-lifves of place.
The making of embodiment 6 meat enemas
Adopt 30 kilograms in chicken, 15 kilograms of (10 kilograms of lean meats of pork, 5 kilograms of fat meats), 2 kilograms of soybean protein isolates, 6 kilograms of starch, 4 kilograms of egg liquids, water 10 kilograms of (0 ℃), 2.5 kilograms of flavorings (wherein 1.3 kilograms of edible salts, 0.8 kilogram of white sugar, 0.2 kilogram of monosodium glutamate, 0.1 kilogram of five-spice powder, 0.1 kilogram in pepper), the raw material for preparing cut with cutmixer be the meat gruel shape, add 30 kilograms of the shredded porks that embodiment 3 makes then, adopt mixer to mix after through can, 80 ℃ of constant temperature 40min sterilization promptly.The meat enema for preparing meets standard GB 2725.1-1994 through check, below 15 ℃, and ventilation, shady and cool, dry 3 months shelf-lifves of place.
The making of embodiment 7 meat enemas
Adopt 35 kilograms of ducks, 17 kilograms in chicken, 2 kilograms of soybean protein isolates, 6 kilograms of starch, 2 kilograms of egg liquids, water 12 kilograms of (0 ℃), 2.6 kilograms of flavorings (wherein 1.4 kilograms of edible salts, 0.8 kilogram of white sugar, 0.2 kilogram of monosodium glutamate, 0.1 kilogram of five-spice powder, 0.1 kilogram in pepper), the raw material for preparing cut with cutmixer be the meat gruel shape, add 25 kilograms of the mutton silks that embodiment 4 makes then, adopt mixer to mix after through can, 80 ℃ of constant temperature 50min sterilization promptly.The meat enema for preparing meets standard GB 2725.1-1994 through check, below 15 ℃, and ventilation, shady and cool, dry 3 months shelf-lifves of place.
The making of embodiment 8 meat enemas
Adopt 20 kilograms of (10 kilograms of lean meats of pork, 10 kilograms of fat meats), 15 kilograms in chicken, 10 kilograms of ducks, 4 kilograms of soybean protein isolates, 6 kilograms of starch, 2 kilograms of egg liquids, water 13 kilograms of (0 ℃), 2.5 kilograms of flavorings (wherein 1.3 kilograms of edible salts, 0.8 kilogram of white sugar, 0.2 kilogram of monosodium glutamate, 0.1 kilogram of five-spice powder, 0.1 kilogram in pepper), the raw material for preparing cut with cutmixer be the meat gruel shape, add 28 kilograms of the ox shredded meats that embodiment 2 makes then, adopt mixer to mix after through can, 90 ℃ of constant temperature 40min sterilization promptly.The meat enema for preparing meets standard GB 2725.1-1994 through check, below 15 ℃, and ventilation, shady and cool, dry 3 months shelf-lifves of place.
The making of embodiment 9 meat enemas
Adopt 35 kilograms of (25 kilograms of lean meats of pork, 10 kilograms of fat meats), 10 kilograms in chicken, 4 kilograms of soybean protein isolates, 6 kilograms of starch, 2 kilograms of egg liquids, water 10 kilograms of (0 ℃), 2.4 kilograms of flavorings (wherein 1.3 kilograms of edible salts, 0.8 kilogram of white sugar, 0.2 kilogram of monosodium glutamate, 0.1 kilogram in pepper), the raw material for preparing cut with cutmixer be the meat gruel shape, add 10 kilograms of 20 kilograms of yak shredded meats that embodiment 1 makes, mutton silks that embodiment 4 makes then, adopt mixer to mix after through can, 85 ℃ of constant temperature 45min sterilization promptly.The meat enema for preparing meets standard GB 2725.1-1994 through check, below 15 ℃, and ventilation, shady and cool, dry 3 months shelf-lifves of place.
The meat enema that above embodiment makes all has the characteristics of very strong voluptuousness, and the mode of oven dry makes that shredded meat makes the taste of meat enema unique, shredded meat and meat gruel are well arranged, can satisfy the specific (special) requirements of consumer to high-quality bowel lavage.
Claims (10)
1. the low temperature meat enema that contains shredded meat, major ingredient and auxiliary material can, cold sterilization are made, and it is characterized in that: major ingredient is made up of meat gruel and shredded meat; The consumption of meat gruel and shredded meat is 35～50 parts of meat gruels, 25～35 parts of shredded meats, and described shredded meat is the cold cuts silk.
2. the low temperature meat enema that contains shredded meat according to claim 1 is characterized in that: the preparation method of cold cuts silk be boil, steam, bake, at least a in fried.
3. the low temperature meat enema that contains shredded meat according to claim 2 is characterized in that: the making of cold cuts silk is adopted and is boiled, when steaming, increases baking step.
4. the low temperature meat enema that contains shredded meat according to claim 3 is characterized in that: earlier raw meat is pickled tastyly when shredded meat is made, dried then, boil/steam, put into water when boiling or bittern boils.
5. the low temperature meat enema that contains shredded meat according to claim 3 is characterized in that: pickle in closed container and carry out, temperature is 0～4 ℃ when pickling, salting period 6～8 days.
6. the low temperature meat enema that contains shredded meat according to claim 3 is characterized in that: to repair and be cut to width be that 3～5cm, thickness are 1.5～2.5cm to meat during oven dry, and weight is in the strip of 0.15～0.25kg, 60)～70 ℃ smoked 5～10 hours.
7. according to each described low temperature meat enema that contains shredded meat of claim 1～6, it is characterized in that: described accessory package is moisture, vegetable protein, starch, egg liquid and flavoring, and the consumption of each major ingredient and auxiliary material is counted by weight: 35～50 parts of meat gruels, 25～35 parts of shredded meats, 10～13 parts in water, 2～4 parts of vegetable proteins, 4～6 parts of starch, 2～5 parts of egg liquids.
8. the low temperature meat enema that contains shredded meat according to claim 7 is characterized in that: described meat gruel is at least a in chicken gruel, duck gruel, minced pork, beef gruel, the mutton gruel.
9. according to claim 7 or the 8 described low temperature meat enemas that contain shredded meat, it is characterized in that: when meat gruel contained minced pork, the consumption of plump and sturdy pork was less than 26% of the meat gruel gross weight.
10. according to each described low temperature meat enema that contains shredded meat of claim 1～9, it is characterized in that: described cold sterilization is 80～90 ℃ of constant temperature 40～60min.
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| CN2011102063302A CN102228266A (en) | 2011-07-22 | 2011-07-22 | Low-temperature meat sausage containing shredded meat |
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| CN2011102063302A CN102228266A (en) | 2011-07-22 | 2011-07-22 | Low-temperature meat sausage containing shredded meat |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940255A (en) * | 2012-11-29 | 2013-02-27 | 蒋科富 | Beef sausage |
| CN102960769A (en) * | 2012-12-08 | 2013-03-13 | 云南香格里拉藏龙生物资源开发有限公司 | Preparation process of spicy shredded yak meat |
| CN104026602A (en) * | 2014-06-12 | 2014-09-10 | 青岛积德成食品有限公司 | Shredded meat strip and preparing method thereof |
| CN104856089A (en) * | 2015-05-22 | 2015-08-26 | 无穷食品有限公司 | Ready-to-eat and recombined roasted chicken meat with shredded meat and production method therefor |
| CN107259382A (en) * | 2017-07-14 | 2017-10-20 | 四川大学 | Instant soybean dried beef and preparation method thereof |
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| CN1452907A (en) * | 2002-04-23 | 2003-11-05 | 王山 | Fish-ham sausage with fish cubes and its making process |
| CN1586309A (en) * | 2004-08-23 | 2005-03-02 | 张学全 | Novel meat filling product and its processing method |
| CN101181076A (en) * | 2007-11-20 | 2008-05-21 | 贾明跃 | Rouzhongding ham sausage and preparation method thereof |
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2011
- 2011-07-22 CN CN2011102063302A patent/CN102228266A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1452907A (en) * | 2002-04-23 | 2003-11-05 | 王山 | Fish-ham sausage with fish cubes and its making process |
| CN1586309A (en) * | 2004-08-23 | 2005-03-02 | 张学全 | Novel meat filling product and its processing method |
| CN101181076A (en) * | 2007-11-20 | 2008-05-21 | 贾明跃 | Rouzhongding ham sausage and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940255A (en) * | 2012-11-29 | 2013-02-27 | 蒋科富 | Beef sausage |
| CN102960769A (en) * | 2012-12-08 | 2013-03-13 | 云南香格里拉藏龙生物资源开发有限公司 | Preparation process of spicy shredded yak meat |
| CN104026602A (en) * | 2014-06-12 | 2014-09-10 | 青岛积德成食品有限公司 | Shredded meat strip and preparing method thereof |
| CN104026602B (en) * | 2014-06-12 | 2016-05-25 | 青岛积德成食品有限公司 | A kind of shredded meat bar and preparation method thereof |
| CN104856089A (en) * | 2015-05-22 | 2015-08-26 | 无穷食品有限公司 | Ready-to-eat and recombined roasted chicken meat with shredded meat and production method therefor |
| CN107259382A (en) * | 2017-07-14 | 2017-10-20 | 四川大学 | Instant soybean dried beef and preparation method thereof |
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Application publication date: 20111102 |