CN102273650B - Cantonese black pepper sausage and preparation method thereof - Google Patents
Cantonese black pepper sausage and preparation method thereof Download PDFInfo
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- CN102273650B CN102273650B CN2011102566443A CN201110256644A CN102273650B CN 102273650 B CN102273650 B CN 102273650B CN 2011102566443 A CN2011102566443 A CN 2011102566443A CN 201110256644 A CN201110256644 A CN 201110256644A CN 102273650 B CN102273650 B CN 102273650B
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Abstract
The invention relates to a Cantonese black pepper sausage and a preparation method thereof. The Cantonese black pepper sausage is prepared from No. II and No. IV fresh and frozen pork and pork fat meat which serve as raw materials and auxiliary materials, wherein the auxiliary materials comprise potato starch, isolated soy protein, ice water, table salt, white granulated sugar, monosodium glutamate, composite phosphate, carrageenan, D-sodium erythorbate, sodium nitrite, monascus haematochrome, temptation haematochrome, white pepper, mashed black pepper, meat flavor essence, sodium lactate, nisin and sodium diacetate. The invention also provides a preparation method for the Cantonese black pepper sausage. The Cantonese black pepper sausage is high in meat quality, full in meat fragrance, hot spicy, palatable and abundant in nutrition.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of Cantonese black pepper sausage and preparation method thereof.
Background technology
Along with people's rhythm of life is accelerated and people's constantly changing to the food novel taste, the development speed of leisure meat products also progressively improves, sausage is easy to carry with it, the characteristics such as health is quick are subjected to liking of broad masses deeply, become the fast food instant food of whole family's tourism, countryside picnic etc., the raw material of at present sausage employing is different, local flavor is different, fragrant and sweet such as the Cantonese flavor sausage, along with the pursuit of people to novel taste, increasing people wishes to make sausage produce unique local flavor by the mode of feed change, satisfies the demand of consuming.Black pepper has pungent perfume (or spice), will also not add the product of black pepper in the Cantonese flavor sausage in the market.
Summary of the invention
The objective of the invention is to satisfy broad masses to the demand of novel taste, a kind of Cantonese black pepper sausage and preparation method thereof is provided.
The technical solution used in the present invention is:
A kind of Cantonese black pepper sausage, its raw material adopts bright cold pork II, IV number, plump and sturdy pork, and being equipped with auxiliary material, described auxiliary material comprises that potato starch, soybean protein isolate, frozen water, salt, white granulated sugar, monosodium glutamate, composite phosphate, carragheen, D-araboascorbic acid sodium, natrium nitrosum, monascorubin, allured red pigment, white pepper powder, black pepper are broken, meat flavor, sodium lactate, nisin, sodium Diacetate.
Preferably, the ratio of weight and number of described raw material and auxiliary material is
Raw material: bright cold pork II number: 15-20 part, bright cold pork IV number: 15-20 part, plump and sturdy pork: 5-8 part, auxiliary material: potato starch: 3-5 part, soybean protein isolate: 1-1.5 part, frozen water: 20-22 part, salt: 1-1.2 part, white granulated sugar: 4-4.5 part, monosodium glutamate: 0.15-0.2 part, composite phosphate: 0.18-0.22 part, carragheen: 0.15-0.2 part, D-araboascorbic acid sodium: 0.03-0.04 part, natrium nitrosum: 0.003-0.005 part, monascorubin: 0.008-0.01 part, allured red pigment: 0.001-0.0012 part, white pepper powder: 0.05-0.07 part, black pepper is broken: 0.6-0.7 part, meat flavor: 0.225-0.28 part, sodium lactate: 1-1.2 part, nisin: 0.01-0.012 part, sodium Diacetate: 0.06-0.07 part.
Above-mentioned bright cold pork II number, bright cold pork IV number and plump and sturdy pork (preferably adopting back stage casing fat) are to be selected through veterinary sanitary inspection qualified cooling meat or chilled meat, and bright cold pork II meat is that the pork that forms behind the fat is boned, removes the peel, gone to the pork foreleg; Bright cold pork is for IV number that the pork that forms behind the fat is boned, removes the peel, gone to the pig back leg.Described auxiliary material potato starch, soybean protein isolate, composite phosphate, meat flavor, sodium lactate, nisin, sodium Diacetate, carragheen, salt, white granulated sugar, monosodium glutamate, D-araboascorbic acid sodium, natrium nitrosum, monascorubin, allured red pigment, white pepper powder, black pepper are broken etc., and auxiliary material is the food grade additives that meets national standard, and be the commercially available prod, be selected from the product of Jilin only albumen Co., Ltd such as soybean protein isolate.Described sodium lactate, streptococcus lactis, sodium Diacetate all are meat products anticorrisive agents
Sell on the market meat flavor all can be applied among the present invention, preferably, described meat flavor is the deal out the cards mixture of meat flavour oily essence 85122 of meat flavour paste essence 8447 and spring of dealing out the cards in spring that Tianjin Chunfa Bio-technology Group Co., Ltd. (original name Tianjin Chunfa Food Additives Co., Ltd) produces, and its ratio of weight and number is the meat flavour paste essence 8447 of dealing out the cards in the spring: the spring meat flavour oily essence 85122=1 that deals out the cards: (0.1-0.15).
The present invention also provides the preparation method of above-mentioned Cantonese black pepper sausage, comprises the steps:
Raw meat thaws → Minced Steak → tumbling (or pickling stirring) → can → hot-working → cooling → vacuum packaging → two-stage sterilization → cooling.
Particularly, the preparation method of this Cantonese black pepper sausage is: comprise the steps:
1), takes by weighing raw material and auxiliary material by above-mentioned parts by weight, with the bright cold pork II of raw meat, IV number, plump and sturdy pork, repair the muscle tendon after thawing, cartilage twists out the input stuffing mixer with diameter 8mm orifice plate, add salt, natrium nitrosum, monascorubin, allured red pigment and 1/4 frozen water (in the prescription 1/4 of the frozen water parts by weight), mix rear overlay film thoroughly with the raw meat that twists out and pickled 12-24 hour;
The raw meat input tumbler that 2), will salt down good, all the other auxiliary materials except potato starch of adding (soybean protein isolate, white granulated sugar, monosodium glutamate, composite phosphate, carragheen, D-araboascorbic acid sodium, white pepper powder, black pepper are broken, meat flavor, sodium lactate, nisin, sodium Diacetate) and residue frozen water, be evacuated to 0.08MPa low speed tumbling at intermittence 4 hours, tumbling 20 minutes stopped 10 minutes;
3), adding potato starch vacuumizes continuous tumbling again and went out filling in 30 minutes;
4), use the Collagent casing for sausages can of diameter 19mm;
5), 70 ℃ of dryings 15 minutes, 80 ℃ of boilings 20 minutes, use again 70 ℃ of dry 5-10 minutes dry and comfortable to the intestines surface;
6), cooling, vacuum packaging was sterilized 20 minutes with 90 ℃.
The beneficial effect that the present invention has:
Product meat feeling of the present invention is good, meat is fragrant full, fragrant peppery good to eat, nutritious, fragrant and sweet the pungent fragrant in conjunction with better of black pepper that be aided with again of Cantonese flavor sausage, it is peppery good to eat to eat rear perfume (or spice), and aftertaste is better, gives the scintillating sensation of people, can satisfy people's dietary structure and the demand of seeking change and innovation, having increased local flavor and the kind of meat products, is a kind of brand-new high nutritive meat product, has comparatively wide market.
The product quality indicator that the present invention makes is as follows:
1), aesthetic quality's index:
Color and luster: color and luster rufous, meat grain distribute obviously evenly, and black green pepper is broken is evenly distributed;
Flavour: fragrant and sweet U.S.A of the pungent perfume (or spice) of black pepper and the meat perfume (or spice) of pork and guang-type sausage finishes and closes, and moderately salted, peppery perfume (or spice) is good to eat, and meat feeling is strong, free from extraneous odour;
Structure: good springiness, it is complete to cut into slices, and meat feeling is good, and bite is pure.
2), physical and chemical index:
Protein content 〉=10%, content of starch≤10%, fat content≤25%, water content≤70%, nitrite (NaNO
2Meter)≤30mg/kg
3), microbiological indicator
Total number of bacteria (individual/g)≤10000, coliform (individual/100g)≤30, pathogenic bacteria must not detect.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but do not limit protection scope of the present invention.
Embodiment 1
A kind of Cantonese black pepper sausage is prepared from by the raw material that comprises following parts by weight and auxiliary material:
Bright cold pork II number: 15 parts, bright cold pork IV number: 20 parts, plump and sturdy pork: 5 parts, potato starch: 3 parts, soybean protein isolate: 1 part, frozen water: 20 parts, salt: 1 part, white granulated sugar: 4 parts, monosodium glutamate: 0.15 part, meat composite phosphate 346 (German CFB company produce): 0.18 part, carragheen: 0.15 part, D-araboascorbic acid sodium: 0.03 part, natrium nitrosum: 0.003 part, monascorubin: 0.008 part, allured red pigment: 0.001 part, white pepper powder: 0.05 part, black pepper broken (30 order): 0.6 part, the spring meat flavour paste essence 8447:0.2 part of dealing out the cards, the spring meat flavour oily essence 85122:0.025 part of dealing out the cards, sodium lactate: 1 part, nisin: 0.01 part, sodium Diacetate: 0.06 part.
The preparation method of this Cantonese black pepper sausage is: comprise the steps:
1), takes by weighing raw material and auxiliary material by above-mentioned parts by weight, with the bright cold pork II of raw meat, IV number, plump and sturdy pork, repair the muscle tendon after thawing, cartilage twists out the input stuffing mixer with diameter 8mm orifice plate, add salt, natrium nitrosum, monascorubin, allured red pigment and 1/4 frozen water (1/4 of prescription frozen water parts by weight, namely 5 parts), mix rear overlay film thoroughly with the raw meat that twists out and pickled 12 hours;
2), the good raw meat that will salt down drops into tumbler, adds all the other auxiliary materials and residue frozen water except potato starch, is evacuated to 0.08MPa low speed tumbling at intermittence 4 hours, tumbling 20 minutes stopped 10 minutes;
3), adding potato starch vacuumizes continuous tumbling again and went out filling in 30 minutes;
4), use the Collagent casing for sausages can of diameter 19mm;
5), 70 ℃ of dryings 15 minutes, 80 ℃ of boilings 20 minutes use 70 ℃ of dryings 8 minutes dry and comfortable to the intestines surface again;
6), cooling, vacuum packaging was sterilized 20 minutes with 90 ℃.
Embodiment 2
Bright cold pork II number: 17 parts, bright cold pork IV number: 17 parts, plump and sturdy pork: 6 parts, potato starch: 4 parts, soybean protein isolate: 1.2 parts, frozen water: 21 parts, salt: 1.1 parts, white granulated sugar: 4.2 parts, monosodium glutamate: 0.17 part, meat composite phosphate 346 (German CFB company produce): 0.19 part, carragheen: 0.18 part, D-araboascorbic acid sodium: 0.035 part, natrium nitrosum: 0.004 part, monascorubin: 0.009 part, allured red pigment: 0.0011 part, white pepper powder: 0.06 part, black pepper broken (30 order): 0.65 part, the spring meat flavour paste essence 8447:0.22 part of dealing out the cards, the spring meat flavour oily essence 85122:0.028 part of dealing out the cards, sodium lactate: 1.1 parts, nisin: 0.011 part, sodium Diacetate: 0.065 part.
The preparation method of this Cantonese black pepper sausage is: comprise the steps:
1), takes by weighing raw material and auxiliary material by above-mentioned parts by weight, with the bright cold pork II of raw meat, IV number, plump and sturdy pork, repair the muscle tendon after thawing, cartilage twists out the input stuffing mixer with diameter 8mm orifice plate, add salt, natrium nitrosum, monascorubin, allured red pigment and 1/4 frozen water (1/4 of prescription frozen water parts by weight, namely 5.25 parts), mix rear overlay film thoroughly with the raw meat that twists out and pickled 24 hours;
2), the good raw meat that will salt down drops into tumbler, adds all the other auxiliary materials and residue frozen water except potato starch, is evacuated to 0.08MPa low speed tumbling at intermittence 4 hours, tumbling 20 minutes stopped 10 minutes;
3), adding potato starch vacuumizes continuous tumbling again and went out filling in 30 minutes;
4), use the Collagent casing for sausages can of diameter 19mm;
5), 70 ℃ of dryings 15 minutes, 80 ℃ of boilings 20 minutes use 70 ℃ of dryings 10 minutes dry and comfortable to the intestines surface again;
6), cooling, vacuum packaging was sterilized 20 minutes with 90 ℃.
Embodiment 3
Bright cold pork II number: 18 parts, bright cold pork IV number: 15 parts, plump and sturdy pork: 7 parts, potato starch: 4.5 parts, soybean protein isolate: 1.4 parts, frozen water: 22 parts, salt: 1.1 parts, white granulated sugar: 4.4 parts, monosodium glutamate: 0.18 part, meat composite phosphate 346 (German CFB company produce): 0.2 part, carragheen: 0.2 part, D-araboascorbic acid sodium: 0.04 part, natrium nitrosum: 0.005 part, monascorubin: 0.01 part, allured red pigment: 0.0012 part, white pepper powder: 0.07 part, black pepper broken (30 order): 0.7 part, the spring meat flavour paste essence 8447:0.25 part of dealing out the cards, the spring meat flavour oily essence 85122:0.03 part of dealing out the cards, sodium lactate: 1.2 parts, nisin: 0.012 part, sodium Diacetate: 0.07 part.
The preparation method of this Cantonese black pepper sausage is: comprise the steps:
1), takes by weighing raw material and auxiliary material by above-mentioned parts by weight, with the bright cold pork II of raw meat, IV number, plump and sturdy pork, repair the muscle tendon after thawing, cartilage twists out the input stuffing mixer with diameter 8mm orifice plate, add salt, natrium nitrosum, monascorubin, allured red pigment and 1/4 frozen water (1/4 of prescription frozen water parts by weight, namely 5.5 parts), mix rear overlay film thoroughly with the raw meat that twists out and pickled 18 hours;
2), the good raw meat that will salt down drops into tumbler, adds all the other auxiliary materials and residue frozen water except potato starch, is evacuated to 0.08MPa low speed tumbling at intermittence 4 hours, tumbling 20 minutes stopped 10 minutes;
3), adding potato starch vacuumizes continuous tumbling again and went out filling in 30 minutes;
4), use the Collagent casing for sausages can of diameter 19mm;
5), 70 ℃ of dryings 15 minutes, 80 ℃ of boilings 20 minutes use 70 ℃ of dryings 8 minutes dry and comfortable to the intestines surface again;
6), cooling, vacuum packaging was sterilized 20 minutes with 90 ℃.
Embodiment 1-3 all satisfies following product quality indicator:
1), aesthetic quality's index:
Color and luster: color and luster rufous, meat grain distribute obviously evenly, and black green pepper is broken is evenly distributed;
Flavour: fragrant and sweet U.S.A of the pungent perfume (or spice) of black pepper and the meat perfume (or spice) of pork and guang-type sausage finishes and closes, and moderately salted, peppery perfume (or spice) is good to eat, and meat feeling is strong, free from extraneous odour;
Structure: good springiness, it is complete to cut into slices, and meat feeling is good, and bite is pure.
2), physical and chemical index:
Protein content 〉=10%, content of starch≤10%, fat content≤25%, water content≤70%, nitrite (NaNO
2Meter)≤30mg/kg
3), microbiological indicator
Total number of bacteria (individual/g)≤10000, coliform (individual/100g)≤30, pathogenic bacteria must not detect.
The present invention is described by specific embodiment.Those skilled in the art can use for reference the links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose, its relevant change does not all break away from content of the present invention, all similar replacements and change will become apparent to those skilled in the art that and all be deemed to be included within the scope of the present invention.
Claims (1)
1. the preparation method of a Cantonese black pepper sausage is characterized in that: comprise the steps:
This Cantonese black pepper sausage is prepared from by the raw material that comprises following parts by weight and auxiliary material: raw material: bright cold pork II number: 15-20 part, bright cold pork IV number: 15-20 part, plump and sturdy pork: 5-8 part, auxiliary material: potato starch: 3-5 part, soybean protein isolate: 1-1.5 part, frozen water: 20-22 part, salt: 1-1.2 part, white granulated sugar: 4-4.5 part, monosodium glutamate: 0.15-0.2 part, composite phosphate: 0.18-0.22 part, carragheen: 0.15-0.2 part, D-araboascorbic acid sodium: 0.03-0.04 part, natrium nitrosum: 0.003-0.005 part, monascorubin: 0.008-0.01 part, allured red pigment: 0.001-0.0012 part, white pepper powder: 0.05-0.07 part, black pepper is broken: 0.6-0.7 part, meat flavor: 0.225-0.28 part, sodium lactate: 1-1.2 part, nisin: 0.01-0.012 part, sodium Diacetate: 0.06-0.07 part;
1), takes by weighing raw material and auxiliary material by described parts by weight, with the bright cold pork II of raw meat, IV number, plump and sturdy pork, repair the muscle tendon after thawing, cartilage twists out the input stuffing mixer with diameter 8mm orifice plate, add the frozen water of salt, natrium nitrosum, monascorubin, allured red pigment and described frozen water total amount 1/4, mix rear overlay film thoroughly with the raw meat that twists out and pickled 12-24 hour;
The raw meat input tumbler that 2), will salt down good, add that soybean protein isolate, white granulated sugar, monosodium glutamate, composite phosphate, carragheen, D-araboascorbic acid sodium, white pepper powder, black pepper are broken, meat flavor, sodium lactate, nisin, sodium Diacetate and residue frozen water, be evacuated to 0.08MPa low speed tumbling at intermittence 4 hours, tumbling 20 minutes stopped 10 minutes;
3), adding potato starch vacuumizes continuous tumbling again and went out filling in 30 minutes;
4), use the Collagent casing for sausages can of diameter 19mm;
5), 70 ℃ of dryings 15 minutes, 80 ℃ of boilings 20 minutes, use again 70 ℃ of dry 5-10 minutes dry and comfortable to the intestines surface;
6), cooling, vacuum packaging was sterilized 20 minutes with 90 ℃.
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| CN2011102566443A CN102273650B (en) | 2011-09-02 | 2011-09-02 | Cantonese black pepper sausage and preparation method thereof |
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| CN2011102566443A CN102273650B (en) | 2011-09-02 | 2011-09-02 | Cantonese black pepper sausage and preparation method thereof |
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| CN102273650B true CN102273650B (en) | 2013-03-20 |
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| CN109601887A (en) * | 2018-12-30 | 2019-04-12 | 广东真美食品股份有限公司 | A kind of sandwich sausage and preparation method thereof |
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| CN1123628A (en) * | 1994-11-30 | 1996-06-05 | 成都希望食品有限公司 | Ham sausage with Sichuan taste |
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