CN102232564A - Corn and chicken gizzard flavor sausage and production method thereof - Google Patents
Corn and chicken gizzard flavor sausage and production method thereof Download PDFInfo
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- CN102232564A CN102232564A CN2011102280728A CN201110228072A CN102232564A CN 102232564 A CN102232564 A CN 102232564A CN 2011102280728 A CN2011102280728 A CN 2011102280728A CN 201110228072 A CN201110228072 A CN 201110228072A CN 102232564 A CN102232564 A CN 102232564A
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Abstract
The invention discloses a corn and chicken gizzard flavor sausage and a production method thereof, wherein the method comprises the following steps of: performing cleaning, mincing, mixing, stuffing, boiling, drying and vacuum packaging on 50-60 percent of pork, 8-16 percent of corn, 15-25 percent of chicken gizzard, and 12-20 percent of corn starch, and then sterilizing to obtain a finished product. The nutrient ingredients, such as calcium, magnesium, selenium, vitamin A, vitamin E, glutathione, unsaturated fatty acid and the like, in the corn are added into the nutrient substances of the corn chicken gizzard flavor sausage on the basis of the traditional sausage, so that the product is more rich in nutrients; the chicken gizzard in the corn chicken gizzard flavor sausage has a certain therapeutic effect for promoting digestion to remove food retention, assisting digestion, and treating the diseases such as dyspepsia full bilge, nausea and vomiting, diarrhea, mouth ulcer and the like; the pork is processed by using transglutaminase, so that the bonding strength, flexibility, slicing performance and tenderness of the product of the sausage are increased, and the texture structure of the product is improved.
Description
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Technical field
The present invention relates to food processing technology field, particularly a kind of corn chicken gizzard flavor sausage and production method thereof.
Background technology
Sausage is one of chinese tradition food, formulates approximately before the Northern and Southern Dynasties, and the beginning is seen " enema " that is stated from Important Arts for the People's Welfare in the Northern Wei Dynasty, and it is a kind of product that fully utilizes meat raw material.The raw meat of sausage goods can freely be selected according to different requirements, and as best in quality, the sausage of nutritious superior food we can select selected raw meat to make; And for cheap, the popular food of economical and practical class we can select the formed meat mincing of meat packing process to make.Sausage is nutritious, and the local flavor deliciousness is mellow strong, easy to use, characteristics such as be easy to carry, these characteristics positive adaptations current people pursue health, food requirement fast and easily.
Higher on fat and cholesterol level at traditional sausage, lack water soluble vitamin and mineral matter, eat the problem of diseases such as easy initiation hypertension and artery sclerosis more, the production technology that adds corn and chicken gizzard in sausage has been studied by this seminar.Corn contains 7 kinds--and calcium, magnesium, selenium, vitamin A, vitamin E, glutathione and unrighted acid, glutathione wherein and selenium have very strong antioxidation, are known as the longevity factor of biologically active.Eat corn more and can also suppress the side effect of cancer therapy drug, stimulate brain cell, strengthen people's mentality and memory human body.It is tight, nutritious that the chicken gizzard has a meat, is easy to digestion, and high protein, low-fat characteristics are the desirable animal foods that suit the taste of both old and young.Simultaneously the chicken gizzard also has dietary function, such as promoting digestion, helps digest, and controls the dyspepsia turgor, vomits gastric disorder causing nausea, rushes down dysentery, disease such as noma aphtha.Given this, adding corn and chicken gizzard have not only increased the kind of sausage in sausage, but also make sausage have certain health care, and the deep processing of also having transferred other resource simultaneously is the novel nourishing product of a kind of worth exploitation and popularization.
Summary of the invention
Higher at fat and cholesterol level in the traditional sausage, the problem that lacks water soluble vitamin and mineral matter, the object of the present invention is to provide a kind of nutrition abundant more corn chicken gizzard flavor sausage and production method thereof, be rich in the nutrition and the health-care components of more various needed by human body in the product.
The objective of the invention is to be achieved by the following technical programs, a kind of corn chicken gizzard flavor sausage is characterized in that the mass percent of each material component is as follows:
Pork 62-74%, corn 6-10%, chicken gizzard 11-16%, cornstarch 9-12%.
A kind of production method of corn chicken gizzard flavor sausage comprises following basic step:
62-74% pork is cleaned up the back fat and lean meat separately, fat and lean meat is pickled respectively at 2-4 ℃, salting period is 23-26h, fat and lean meat after pickling is twisted into meat stuffing respectively at-2～2 ℃, in the lean meat filling, add glutamine transaminage, then the lean meat filling is put in the baking oven 45 ℃ and smoked 2h, the addition of glutamine transaminage is 0.25% of a lean meat filling quality, and the lean meat filling is cooled to below 10 ℃ and fat meat filling mixing;
Pour the 10-15min that precooks in the liquid of precooking into after the chicken gizzard of 11-16% rinsed well, so that chicken gizzard tissue tight, remove stench flavor, chicken gizzard after precooking is used cold water flush one time immediately, and its centering cut open, pour into and stewingly in the baste boil 30-40min cutting chicken gizzard after half, allow baste enter in the chicken gizzard tissue, make inside and outside mouthfeel unanimity;
With meat stuffing, chicken gizzard fourth and 6-10% corn, the 9-12% cornstarch mixing and stirring of handling well; Select the chitterlings clothing for use, casing is enclosed within on the sausage filler after with emerge in worm water, open sausage filler, make the evenly full casing of packing into of filling; The sausage that can is the good oil and the filling on clear water flush away surface, boiling 80-100min under the normal pressure, the brew water temperature is at 80-90 ℃; The sausage that boiling is good is 50-55 ℃ of oven dry 3-4h in drying machine, adopts vacuum-packed getting final product.
Produce bubble when preventing can, every the 10cm ligation together, prick the intestines body with acupuncture at last, get rid of inner air.
For prolonging shelf life of products, vacuum-packed back boiling 30-60min in 70-80 ℃ of water carries out re-pasteurization.
The described liquid of precooking is meant the aqueous solution that adds ginger, green onion, yellow rice wine and garlic.
Described baste is meant the aqueous solution that adds the seasoning seasoning matter.
The girth of a garment mass ratio of described pork is 1:4.
Beneficial effect of the present invention:
1. the chicken gizzard among the present invention has certain dietary function, and promoting digestion helps digest, and controls the dyspepsia turgor, vomits gastric disorder causing nausea, rushes down dysentery, disease such as noma aphtha;
2. adopt glutamine transaminage to handle pork among the present invention, not only increased the cohesive force of product, elasticity, section performance and tender degree, but also improved the quality structure of product.Compare with general sausage, it has better outward appearance, structure and local flavor, and the adding of glutamine transaminage has also improved the utilization rate of products material meat, the saving cost;
3. the nutriment among the present invention has increased nutritional labelings such as the calcium in the corn, magnesium, selenium, vitamin A, vitamin E, glutathione and unrighted acid on the basis of traditional sausage, makes that the nutrition of product is abundanter.
4. the present invention has adopted and the different drying process of traditional sausage.Traditional sausage adopts sootiness, makes product have special smoke.And be to use hot-air among the present invention as the oven dry medium, thus kept original local flavor of product to the full extent, can the local flavor of corn and chicken gizzard not impacted, make the eater more can experience the delicious food of sausage.
The specific embodiment
Embodiment 1
Choose 62 kilograms of porks, wherein girth of a garment mass ratio is 1:4, cleans up the back fat and lean meat and separately pickles, when pickling lean meat, add 1.5 kilograms of salt, nitrite 7.5 grams, the composite phosphate amount is 0.2 kilogram (wherein the ratio of polyphosphate, pyrophosphate and hexametaphosphate is 2:2:1); When pickling fat meat, add 0.37 kilogram of salt.Pickling temperature is 3 ℃, salting period is 23h, be until lean meat inside that cerise, meat are solid, high resilience gets final product, fat and lean meat after pickling is twisted into meat stuffing respectively at-2～2 ℃, in the lean meat filling, add glutamine transaminage, then the lean meat filling is put in the baking oven 45 ℃ and smoked 2h, the addition of glutamine transaminage is 0.25% of a lean meat filling quality, and the lean meat filling is cooled to below 10 ℃ and fat meat filling mixing;
Choose and pour the 15min that precooks in the liquid of precooking into after 16 kilograms of chicken gizzards clean up, so that chicken gizzard tissue tight, remove stench flavor, chicken gizzard after precooking is used cold water flush one time immediately, and its centering cut open, pour into and stewingly in the baste boil 40min cutting chicken gizzard after half, allow baste enter in the chicken gizzard tissue, make inside and outside mouthfeel unanimity, take out the chicken gizzard and be cut into chicken gizzard fourth;
Pork filling and the chicken gizzard fourth handled well are mixed, add 10 kg corn, 12 kg corn starch mixing and stirring then; Select the chitterlings clothing for use, casing is enclosed within on the sausage filler after with emerge in worm water, open sausage filler, make the evenly full casing of packing into of filling, produce bubble when preventing can, every the 10cm ligation together, prick the intestines body with acupuncture at last, get rid of inner air; The sausage that can is the good oil and the filling on clear water flush away surface, boiling 90min under the normal pressure, 85 ℃ of brew water temperature; The sausage that boiling is good is 52 ℃ of oven dry 3h in drying machine, adopt vacuum packaging, and vacuum-packed back boiling 60min in 70 ℃ of water carries out re-pasteurization and gets final product.
Embodiment 2
Choose 74 kilograms of porks, wherein girth of a garment mass ratio is 1:4, cleans up the back fat and lean meat and separately pickles, when pickling lean meat, add 1.8 kilograms of salt, nitrite 9 grams, 0.24 kilogram of composite phosphate (ratio of polyphosphate, pyrophosphate and hexametaphosphate is 2:2:1); When pickling fat meat, add 0.45 kilogram of salt.Pickling temperature is 3 ℃, salting period is 23h, be until lean meat inside that cerise, meat are solid, high resilience gets final product, fat and lean meat after pickling is twisted into meat stuffing respectively at-2～2 ℃, in the lean meat filling, add glutamine transaminage, then the lean meat filling is put in the baking oven 45 ℃ and smoked 2h, the addition of glutamine transaminage is 0.25% of a lean meat filling quality, and the lean meat filling is cooled to below 10 ℃ and fat meat filling mixing;
Choose and pour the 10min that precooks in the liquid of precooking into after 11 kilograms of chicken gizzards clean up, so that chicken gizzard tissue tight, remove stench flavor, chicken gizzard after precooking is used cold water flush one time immediately, and its centering cut open, pour into and stewingly in the baste boil 30min cutting chicken gizzard after half, allow baste enter in the chicken gizzard tissue, make inside and outside mouthfeel unanimity, take out the chicken gizzard and be cut into chicken gizzard fourth;
Pork filling and the chicken gizzard fourth handled well are mixed, add 6 kg corn, 9 kg corn starch mixing and stirring then; Select the chitterlings clothing for use, casing is enclosed within on the sausage filler after with emerge in worm water, open sausage filler, make the evenly full casing of packing into of filling, produce bubble when preventing can, every the 10cm ligation together, prick the intestines body with acupuncture at last, get rid of inner air; The sausage that can is the good oil and the filling on clear water flush away surface, boiling 100min under the normal pressure, 80 ℃ of brew water temperature; The sausage that boiling is good is 55 ℃ of oven dry 3.5h in drying machine, adopt vacuum packaging, and vacuum-packed back boiling 30min in 80 ℃ of water carries out re-pasteurization and gets final product.
Embodiment 3
Choose 70 kilograms of porks, wherein girth of a garment mass ratio is 1:4, cleans up the back fat and lean meat and separately pickles, when pickling lean meat, add 1.68 kilograms of salt, nitrite 8.4 grams, 0.224 kilogram of composite phosphate (ratio of polyphosphate, pyrophosphate and hexametaphosphate is 2:2:1); When pickling fat meat, add 0.42 kilogram of salt.Pickling temperature is 3 ℃, salting period is 23h, be until lean meat inside that cerise, meat are solid, high resilience gets final product, fat and lean meat after pickling is twisted into meat stuffing respectively at-2～2 ℃, in the lean meat filling, add glutamine transaminage, then the lean meat filling is put in the baking oven 45 ℃ and smoked 2h, the addition of glutamine transaminage is 0.25% of a lean meat filling quality, and the lean meat filling is cooled to below 10 ℃ and fat meat filling mixing;
Choose and pour the 12min that precooks in the liquid of precooking into after 12 kilograms of chicken gizzards clean up, so that chicken gizzard tissue tight, remove stench flavor, chicken gizzard after precooking is used cold water flush one time immediately, and its centering cut open, pour into and stewingly in the baste boil 35min cutting chicken gizzard after half, allow baste enter in the chicken gizzard tissue, make inside and outside mouthfeel unanimity, take out the chicken gizzard and be cut into chicken gizzard fourth;
Pork filling and the chicken gizzard fourth handled well are mixed, add 8 kg corn, 10 kg corn starch mixing and stirring then; Select the chitterlings clothing for use, casing is enclosed within on the sausage filler after with emerge in worm water, open sausage filler, make the evenly full casing of packing into of filling, produce bubble when preventing can, every the 10cm ligation together, prick the intestines body with acupuncture at last, get rid of inner air; The sausage that can is the good oil and the filling on clear water flush away surface, boiling 80min under the normal pressure, 90 ℃ of brew water temperature; The sausage that boiling is good is 50 ℃ of oven dry 4h in drying machine, adopt vacuum packaging, and vacuum-packed back boiling 50min in 75 ℃ of water carries out re-pasteurization and gets final product.
The liquid of precooking in the foregoing description is meant the aqueous solution that adds ginger, green onion, yellow rice wine and garlic; Baste is meant the aqueous solution that adds certain seasoning seasoning matter according to different taste.
The caking property of minced steak in sausage is poor, in section, be easy to fragmentation, simultaneously owing to added chicken gizzard fourth therein, it can not well mix with meat, adopts glutamine transaminage to handle meat stuffing, and glutamine transaminage can increase the cohesive force of protein in the processing meat product, strengthen the elasticity of meat products, improve the section performance, improve the tender degree of product, improve the quality structure of meat products.Can produce the cube meat of many not shapings during meat products is produced in addition, influence the yield rate of meat, glutamine transaminage can be recombinated to the meat mincing of these low values, improves its outward appearance, structure, local flavor, improve its nutritive value, thereby improve the raw meat utilization rate.The operative temperature of glutamine transaminage the best is that 45 ℃, the best use of time are that 2h, consumption are 0.25% of lean meat filling quality.
In addition, can adopt colored casing packing can reduce the visual impact that brings because of the color of chicken gizzard and corn itself.
Claims (7)
1. corn chicken gizzard flavor sausage is characterized in that the mass percent of each material component is as follows:
Pork 62-74%, corn 6-10%, chicken gizzard 11-16%, cornstarch 9-12%.
2. the production method of a corn chicken gizzard flavor sausage is characterized in that, comprises following basic step: by mass percentage,
62-74% pork is cleaned up the back fat and lean meat separately, fat and lean meat is pickled respectively at 2-4 ℃, salting period is 23-26h, fat and lean meat after pickling is twisted into meat stuffing respectively at-2～2 ℃, in the lean meat filling, add glutamine transaminage, then the lean meat filling is put in the baking oven 45 ℃ and smoked 2h, the addition of glutamine transaminage is 0.25% of a pork quality, and the lean meat filling is cooled to below 10 ℃ and fat meat filling mixing;
Pour the 10-15min that precooks in the liquid of precooking into after the chicken gizzard of 11-16% rinsed well, so that chicken gizzard tissue tight, remove stench flavor, chicken gizzard after precooking is used cold water flush one time immediately, and its centering cut open, pour into and stewingly in the baste boil 30-40min cutting chicken gizzard after half, allow baste enter in the chicken gizzard tissue, make inside and outside mouthfeel unanimity;
With meat stuffing, chicken gizzard fourth and 6-10% corn, the 9-12% cornstarch mixing and stirring of handling well; Select the chitterlings clothing for use, casing is enclosed within on the sausage filler after with emerge in worm water, open sausage filler, make the evenly full casing of packing into of filling; The sausage that can is the good oil and the filling on clear water flush away surface, boiling 80-100min under the normal pressure, the brew water temperature is at 80-90 ℃; The sausage that boiling is good is 50-55 ℃ of oven dry 3-4h in drying machine, adopts vacuum-packed getting final product.
3. the production method of a kind of corn chicken gizzard flavor sausage according to claim 2 is characterized in that, every the 10cm ligation together, pricks the intestines body with acupuncture at last during can, gets rid of inner air.
4. the production method of a kind of corn chicken gizzard flavor sausage according to claim 2 is characterized in that, vacuum-packed back boiling 30-60min in 70-80 ℃ of water carries out re-pasteurization.
5. the production method of a kind of corn chicken gizzard flavor sausage according to claim 2 is characterized in that the described liquid of precooking is meant the aqueous solution that adds ginger, green onion, yellow rice wine and garlic.
6. the production method of a kind of corn chicken gizzard flavor sausage according to claim 2 is characterized in that described baste is meant the aqueous solution that adds the seasoning seasoning matter.
7. a kind of corn chicken gizzard flavor sausage according to claim 1 is characterized in that the girth of a garment mass ratio of described pork is 1:4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110228072A CN102232564B (en) | 2011-08-10 | 2011-08-10 | Corn and chicken gizzard flavor sausage and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110228072A CN102232564B (en) | 2011-08-10 | 2011-08-10 | Corn and chicken gizzard flavor sausage and production method thereof |
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| CN102232564A true CN102232564A (en) | 2011-11-09 |
| CN102232564B CN102232564B (en) | 2012-09-05 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271384A (en) * | 2013-05-31 | 2013-09-04 | 浙江大学 | Crocodile meat sausage and manufacturing method thereof |
| CN106616479A (en) * | 2016-12-19 | 2017-05-10 | 怀宁县恒达畜产品有限公司 | Sausage rich in gamma-aminobutyric acid and production method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101199351A (en) * | 2006-12-14 | 2008-06-18 | 天津工业大学 | Sausage with odd taste |
| CN101611879A (en) * | 2009-08-06 | 2009-12-30 | 杭州六易科技有限公司 | A kind of preparation method of nutritive ham |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
-
2011
- 2011-08-10 CN CN201110228072A patent/CN102232564B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101199351A (en) * | 2006-12-14 | 2008-06-18 | 天津工业大学 | Sausage with odd taste |
| CN101611879A (en) * | 2009-08-06 | 2009-12-30 | 杭州六易科技有限公司 | A kind of preparation method of nutritive ham |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《农家参谋》 20021231 傅士荣 鸭肫干简易加工技术 第35页 1-7 , 第9期 * |
| 《食品研究与开发》 20100731 李清秀等 鸭副产品开发休闲食品工艺研究 第85-87页 1-7 第31卷, 第7期 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271384A (en) * | 2013-05-31 | 2013-09-04 | 浙江大学 | Crocodile meat sausage and manufacturing method thereof |
| CN106616479A (en) * | 2016-12-19 | 2017-05-10 | 怀宁县恒达畜产品有限公司 | Sausage rich in gamma-aminobutyric acid and production method thereof |
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| Publication number | Publication date |
|---|---|
| CN102232564B (en) | 2012-09-05 |
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