CN102349663A - Nitrite-free Chinese-style sausage and production method - Google Patents
Nitrite-free Chinese-style sausage and production method Download PDFInfo
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- CN102349663A CN102349663A CN2011103032636A CN201110303263A CN102349663A CN 102349663 A CN102349663 A CN 102349663A CN 2011103032636 A CN2011103032636 A CN 2011103032636A CN 201110303263 A CN201110303263 A CN 201110303263A CN 102349663 A CN102349663 A CN 102349663A
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Abstract
The invention relates to a nitrite-free Chinese-style sausage and a production process. The production process comprises the steps of selecting and preprocessing raw meat, mixing materials and salting, filling and bundling sausages, putting the sausages on a bar, putting the sausages in an oven, baking the sausages, cooling, packaging and warehousing, thereby obtaining the nitrite-free Chinese-style sausage. By using monascus color, tert-butylhydroquinone, sodium erythorbate, nisin and sodium diacetate to substitute for nitrite and nitrate and by adjusting the original material mixing and salting and baking process, effects of colorizing, anti-oxidation and anticorrosion are taken in the nitrite-free Chinese-style sausage, and the nutrient, delicious and healthy nitrite-free Chinese-style sausage is produced. According to physical and chemical inspection, the results show that the sausage does not contain residual nitride, the color and the flavor of the nitride-free sausage are superior to the color and the flavor of a nitride-containing sausage and the color of the nitride-free sausage is not changed after the nitride-free sausage is stored for one month in a incubator at 37 DEG C.
Description
Technical field
The present invention relates to a kind of no nitre chinese-style sausage and preparation method thereof, belong to the process technology of traditional meat products.
Background technology
All added during the production of traditional Chinese sausage is pickled nitrite with (or) potassium nitrate to be to reach color development, anticorrosion and oxidation resistant purpose.This also causes can containing a certain amount of remnant nitrite in the sausage finished product.Because nitrite and blood of human body effect form ferrihemoglobin, thereby make blood lose function of carrying oxygen; People's anoxic is poisoned; The lighter's giddy, palpitaition, vomiting, cyanotic lips, weight person is clouded in mind, twitch, be short of breath, but rescues untimely threat to life.Moreover, nitrite forms nitrosamines with the effect of secondary amine class inside and outside human body, and it is carcinogenic, teratogenesis, mutagenic material when in human body, reaching doses, but the serious harm health.This has also limited the development of chinese-style sausage to a certain extent.Therefore, need to produce a kind of low nitre or do not have the demand that the nitre chinese-style sausage satisfies Market Consumer.
Summary of the invention
The objective of the invention is to overcome the weak point that exists in the prior art, a kind of no nitre chinese-style sausage and preparation method are provided.
Technical scheme of the present invention: a kind of preparation method of not having the nitre chinese-style sausage, it comprises, and selection and the preliminary treatment of raw meat, spice are pickled, bowel lavage and binding, rod Over-The-Counter and baking, cooling and packing warehouse-in, it is characterized in that:
The selection of described raw meat and preliminary treatment, raw meat comprise lean meat and ridge fat two parts; 100 parts of warp selection and pretreated raw meats, wherein the weight proportion of the consumption of lean meat and ridge fat is 80: 20, the selection and the preliminary treatment of its raw meat are following:
Lean meat adopts the bright das Beinfleisch that is up to the standards through health quarantine, and as lean meat, this lean meat is for use after the system of twisting in exporting the meat grinder that the reticulate perforation plate diameter is 8mm after promptly bright das Beinfleisch removal manadesma, skeleton, blood film, hemostasis and the withered meat;
The ridge fat adopts through health quarantine after the assay was approved, and the ridge fat is cut into 5 * 5 * 5mm
3Fertile fourth, and fertile fourth is with 90-95 ℃ hot water rinsing 2-4 minute, and it is afterwards for use to lower the temperature with cold rinse 3-5 minute again;
Described spice is pickled, and raw meat and following auxiliary material are puddled and pickled, and this auxiliary material is salt, sugar, monosodium glutamate, sodium isoascorbate, liquor, Monascus color, nisin, sodium Diacetate, ditert-butylhydro quinone,
The weight proportion of its raw meat and salt, sugar, monosodium glutamate and sodium isoascorbate, liquor, Monascus color, nisin, sodium Diacetate, ditert-butylhydro quinone consumption:
100 parts of raw meats, salt 3-4 part, sugared 6-7 part,
Monosodium glutamate 0.2-0.3 part, sodium isoascorbate 0.1-0.2 part;
2 parts of liquor, Monascus color 0.08-0.1 part,
Nisin 0.02-0.035 part, sodium Diacetate 0.10-0.15 part,
Ditert-butylhydro quinone 0.015-0.02 part, 1 part of condiment powder;
Wherein the weight proportion of the consumption of lean meat in the raw meat and ridge fat is 80: 20; The alcoholic strength of liquor is more than or equal to 50 degree;
Lean meat after the system of at first will twisting drops in the mixer by above-mentioned weight proportion with the ridge fat that is cut into fertile fourth, add salt, sugar, monosodium glutamate, sodium isoascorbate auxiliary material successively after, stirred 2-3 minute;
Pour liquor, Monascus color, nisin, sodium Diacetate, ditert-butylhydro quinone successively into by above-mentioned weight proportion again, stirred 2-3 minute, add condiment powder at last and stirred 1 minute, about 5-7 minute spice total time of control;
Bowel lavage and binding: after carrying out bowel lavage with automatic sausage filler, carry out binding, the length of intestines body is controlled at 180-200mm, requires the filling plumpness moderate, if any pore, answers the two sides acupuncture treatment, and exhaust is complete; The intestines surface does not have the meat bits;
Rod Over-The-Counter and baking: with intestines body rod, intestines body spacing 80mm, thick stick are apart from 100mm, and Over-The-Counter in 2-4 hour was sent into the drying room baking then after rod was got on the bus, and bake process is divided into 4 stages: the phase I temperature is 57-62 ℃, and the time is 2-4 hour; The second stage temperature is 65-68 ℃, and the time is 8-12 hour; The phase III temperature is 55-60 ℃, and the time is 8-10 hour; The stage temperature is 45-50 ℃, and the time is 20-30 hour.Total stoving time is to offer for sale after 38-50 hour;
Cooling and packing warehouse-in: the product after will offeing for sale is placed on aeration-drying place, treat the product cool to room temperature after, carry out the examination and test of products and reach standard, carry out vacuum packaging and put in storage; No nitre chinese-style sausage.
The present invention screens substitute and it is applied to can bring into play color development, anti-oxidant and corrosion-resistant effect in the sausage fully; Use Monascus color, ditert-butylhydro quinone, sodium isoascorbate, nisin and sodium Diacetate to replace salt made from earth containing a comparatively high percentage of sodium chloride; It is very different aspect action principle; Therefore, original spice is pickled and baking process is adjusted, sausage without nitrite is carried out physical and chemical testing; Through testing the nitrous residual quantity of confirming sausage without nitrite is 0mg/kg, and it is residual to make that final products do not have nitre.Sausage without nitrite was deposited 1 month in 37 ℃ of insulating boxs, the sausage nondiscolouring.The present invention has adopted Monascus color, ditert-butylhydro quinone, sodium isoascorbate, nisin and sodium Diacetate as substitute, makes it have best color development, anti-oxidant and preservative efficacy.
The specific embodiment
A kind of preparation method of not having the nitre chinese-style sausage; It comprises that selection and the preliminary treatment of raw meat, spice are pickled, bowel lavage and binding, rod Over-The-Counter and baking, cooling and packing warehouse-in; It is characterized in that: the selection of described raw meat and preliminary treatment, raw meat comprise lean meat and ridge fat two parts; 100 parts of warp selection and pretreated raw meats, wherein the weight proportion of the consumption of lean meat and ridge fat is 80: 20, the selection and the preliminary treatment of its raw meat are following:
Lean meat adopts the bright das Beinfleisch that is up to the standards through health quarantine, and as lean meat, this lean meat is for use after the system of twisting in exporting the meat grinder that the reticulate perforation plate diameter is 8mm after promptly bright das Beinfleisch removal manadesma, skeleton, blood film, hemostasis and the withered meat;
The ridge fat adopts through health quarantine after the assay was approved, and the ridge fat is cut into 5 * 5 * 5mm
3Fertile fourth, and fertile fourth is with 90-95 ℃ hot water rinsing 2-4 minute, and it is afterwards for use to lower the temperature with cold rinse 3-5 minute again;
Described spice is pickled, and raw meat and following auxiliary material are puddled and pickled, and this auxiliary material is salt, sugar, monosodium glutamate, sodium isoascorbate, liquor, Monascus color, nisin, sodium Diacetate, ditert-butylhydro quinone,
The weight proportion of its raw meat and salt, sugar, monosodium glutamate and sodium isoascorbate, liquor, Monascus color, nisin, sodium Diacetate, ditert-butylhydro quinone consumption:
100 parts of raw meats, 3 parts of salt, 6 parts of sugar,
0.2 part of monosodium glutamate, 0.1 part of sodium isoascorbate;
2 parts of liquor, 0.1 part of Monascus color,
0.02 part of nisin, 0.1 part of sodium Diacetate,
0.02 part of ditert-butylhydro quinone, 1 part of condiment powder;
Wherein the weight proportion of the consumption of lean meat in the raw meat and ridge fat is 80: 20; The alcoholic strength of liquor is more than or equal to 50 degree;
Lean meat after the system of at first will twisting drops in the mixer by above-mentioned weight proportion with the ridge fat that is cut into fertile fourth, add salt, sugar, monosodium glutamate, sodium isoascorbate auxiliary material successively after, stirred 2-3 minute;
Pour liquor, Monascus color, nisin, sodium Diacetate, ditert-butylhydro quinone successively into by above-mentioned weight proportion again, stirred 2-3 minute, add condiment powder at last and stirred 1 minute, about 5-7 minute spice total time of control;
Bowel lavage and binding: after carrying out bowel lavage with automatic sausage filler, carry out binding, the length of intestines body is controlled at 180-200mm, requires the filling plumpness moderate, if any pore, answers the two sides acupuncture treatment, and exhaust is complete; The intestines surface does not have the meat bits;
Rod Over-The-Counter and baking: with intestines body rod, intestines body spacing 80mm, thick stick are apart from 100mm, and Over-The-Counter in 2-4 hour was sent into the drying room baking then after rod was got on the bus, and bake process is divided into 4 stages: the phase I temperature is 57-62 ℃, and the time is 2-4 hour; The second stage temperature is 65-68 ℃, and the time is 8-12 hour; The phase III temperature is 55-60 ℃, and the time is 8-10 hour; The stage temperature is 45-50 ℃, and the time is 20-30 hour.Total stoving time is to offer for sale after 38-50 hour;
Cooling and packing warehouse-in: after baked goods offerd for sale, be placed on aeration-drying place, treat the product cool to room temperature after, carry out the examination and test of products and reach standard, carry out vacuum packaging and put in storage; No nitre chinese-style sausage.
This chinese-style sausage carries out physical and chemical inspection, and the result shows does not have the residual of nitre in the sausage, and the color of sausage without nitrite, local flavor are superior to adding the nitre sausage, and deposit nondiscolouring in 1 month in 37 ℃ of insulating boxs.
Claims (2)
1. preparation method of not having the nitre chinese-style sausage, it comprises, and selection and the preliminary treatment of raw meat, spice are pickled, bowel lavage and binding, rod Over-The-Counter and baking, cooling and packing warehouse-in, it is characterized in that:
The selection of A, described raw meat and preliminary treatment, raw meat comprise lean meat and ridge fat two parts; 100 parts of warp selection and pretreated raw meats, wherein the weight proportion of the consumption of lean meat and ridge fat is 80: 20, the selection and the preliminary treatment of its raw meat are following:
Lean meat adopts the bright das Beinfleisch that is up to the standards through health quarantine, and as lean meat, this lean meat is for use after the system of twisting in exporting the meat grinder that the reticulate perforation plate diameter is 8mm after promptly bright das Beinfleisch removal manadesma, skeleton, blood film, hemostasis and the withered meat;
The ridge fat adopts through health quarantine after the assay was approved, and the ridge fat is cut into 5 * 5 * 5mm
3Fertile fourth, and fertile fourth is with 90-95 ℃ hot water rinsing 2-4 minute, and it is afterwards for use to lower the temperature with cold rinse 3-5 minute again;
B, described spice are pickled, and raw meat and following auxiliary material are puddled and pickled, and this auxiliary material is salt, sugar, monosodium glutamate, sodium isoascorbate, liquor, Monascus color, nisin, sodium Diacetate, ditert-butylhydro quinone,
The weight proportion of its raw meat and salt, sugar, monosodium glutamate and sodium isoascorbate, liquor, Monascus color, nisin, sodium Diacetate, ditert-butylhydro quinone consumption:
100 parts of raw meats, salt 3-4 part, sugared 6-7 part,
Monosodium glutamate 0.2-0.3 part, sodium isoascorbate 0.1-0.2 part;
2 parts of liquor, Monascus color 0.08-0.1 part,
Nisin 0.02-0.035 part, sodium Diacetate 0.10-0.15 part,
Ditert-butylhydro quinone 0.015-0.02 part, 1 part of condiment powder;
Wherein the weight proportion of the consumption of lean meat in the raw meat and ridge fat is 80: 20; The alcoholic strength of liquor is more than or equal to 50 degree;
Lean meat after the system of at first will twisting drops in the mixer by above-mentioned weight proportion with the ridge fat that is cut into fertile fourth, add salt, sugar, monosodium glutamate, sodium isoascorbate auxiliary material successively after, stirred 2-3 minute;
Pour liquor, Monascus color, nisin, sodium Diacetate, ditert-butylhydro quinone successively into by above-mentioned weight proportion again, stirred 2-3 minute, add condiment powder at last and stirred 1 minute, about 5-7 minute spice total time of control;
C, bowel lavage and binding: after carrying out bowel lavage with automatic sausage filler, carry out binding, the length of intestines body is controlled at 180-200mm, requires the filling plumpness moderate, if any pore, answers the two sides acupuncture treatment, and exhaust is complete, and the intestines surface does not have the meat bits;
D, rod Over-The-Counter and baking: with intestines body rod, intestines body spacing 80mm, thick stick are apart from 100mm, and Over-The-Counter in 2-4 hour was sent into the drying room baking then after rod was got on the bus, and bake process is divided into 4 stages:
The phase I temperature is 57-62 ℃, and the time is 2-4 hour;
The second stage temperature is 65-68 ℃, and the time is 8-12 hour;
The phase III temperature is 55-60 ℃, and the time is 8-10 hour;
The stage temperature is 45-50 ℃, and the time is 20-30 hour, and total stoving time is to offer for sale after 38-50 hour;
E, cooling and packing warehouse-in: the product after will offeing for sale is placed on aeration-drying place, treat the product cool to room temperature after, carry out the examination and test of products and reach standard, carry out vacuum packaging and put in storage.
2. the no nitre chinese-style sausage of the method for claim 1 preparation.
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| CN2011103032636A CN102349663A (en) | 2011-10-10 | 2011-10-10 | Nitrite-free Chinese-style sausage and production method |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648769A (en) * | 2012-04-21 | 2012-08-29 | 河南众品食业股份有限公司 | Meat sausage and processing method thereof |
| CN102845764A (en) * | 2012-09-04 | 2013-01-02 | 湖南唐人神西式肉制品有限公司 | Low fat Chinese sausage and production method thereof |
| CN102871108A (en) * | 2012-10-12 | 2013-01-16 | 鲜八里集团有限公司 | Sauced stewed product processing method capable of reducing nitrite content |
| CN103689650A (en) * | 2013-12-11 | 2014-04-02 | 开原大众肉类加工有限公司 | Sausage with traditional flavor and preparation method thereof |
| CN104522715A (en) * | 2014-11-18 | 2015-04-22 | 江苏长寿集团股份有限公司 | Chinese style sausage and production method thereof |
| CN105341749A (en) * | 2015-11-16 | 2016-02-24 | 重庆市盛沿食品有限责任公司 | Pork sausage |
| CN105341748A (en) * | 2015-11-16 | 2016-02-24 | 重庆市盛沿食品有限责任公司 | Venison sausage |
| CN105341750A (en) * | 2015-11-16 | 2016-02-24 | 重庆市盛沿食品有限责任公司 | Mutton sausage |
| CN105380120A (en) * | 2015-11-16 | 2016-03-09 | 重庆市盛沿食品有限责任公司 | Preparation method of beef sausage |
| CN105394597A (en) * | 2015-11-16 | 2016-03-16 | 重庆市盛沿食品有限责任公司 | Preparation method of venison sausage |
| CN105433281A (en) * | 2015-11-16 | 2016-03-30 | 重庆市盛沿食品有限责任公司 | Beef sausage |
| CN106901224A (en) * | 2017-02-24 | 2017-06-30 | 雏鹰农牧集团股份有限公司 | A kind of processing method of the instant air dried sausage that lies fallow |
| CN105054106B (en) * | 2015-07-14 | 2018-07-03 | 湖南唐人神肉制品有限公司 | A kind of pyrus nivalis sausage and preparation method thereof |
| CN108740824A (en) * | 2018-07-05 | 2018-11-06 | 娄底湘村肉食品有限公司 | A kind of black pork sausage and preparation method thereof |
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2011
- 2011-10-10 CN CN2011103032636A patent/CN102349663A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648769A (en) * | 2012-04-21 | 2012-08-29 | 河南众品食业股份有限公司 | Meat sausage and processing method thereof |
| CN102845764A (en) * | 2012-09-04 | 2013-01-02 | 湖南唐人神西式肉制品有限公司 | Low fat Chinese sausage and production method thereof |
| CN102845764B (en) * | 2012-09-04 | 2014-02-26 | 湖南唐人神西式肉制品有限公司 | Low fat Chinese sausage and production method thereof |
| CN102871108A (en) * | 2012-10-12 | 2013-01-16 | 鲜八里集团有限公司 | Sauced stewed product processing method capable of reducing nitrite content |
| CN103689650A (en) * | 2013-12-11 | 2014-04-02 | 开原大众肉类加工有限公司 | Sausage with traditional flavor and preparation method thereof |
| CN104522715A (en) * | 2014-11-18 | 2015-04-22 | 江苏长寿集团股份有限公司 | Chinese style sausage and production method thereof |
| CN105054106B (en) * | 2015-07-14 | 2018-07-03 | 湖南唐人神肉制品有限公司 | A kind of pyrus nivalis sausage and preparation method thereof |
| CN105341749A (en) * | 2015-11-16 | 2016-02-24 | 重庆市盛沿食品有限责任公司 | Pork sausage |
| CN105341750A (en) * | 2015-11-16 | 2016-02-24 | 重庆市盛沿食品有限责任公司 | Mutton sausage |
| CN105380120A (en) * | 2015-11-16 | 2016-03-09 | 重庆市盛沿食品有限责任公司 | Preparation method of beef sausage |
| CN105394597A (en) * | 2015-11-16 | 2016-03-16 | 重庆市盛沿食品有限责任公司 | Preparation method of venison sausage |
| CN105433281A (en) * | 2015-11-16 | 2016-03-30 | 重庆市盛沿食品有限责任公司 | Beef sausage |
| CN105341748A (en) * | 2015-11-16 | 2016-02-24 | 重庆市盛沿食品有限责任公司 | Venison sausage |
| CN106901224A (en) * | 2017-02-24 | 2017-06-30 | 雏鹰农牧集团股份有限公司 | A kind of processing method of the instant air dried sausage that lies fallow |
| CN108740824A (en) * | 2018-07-05 | 2018-11-06 | 娄底湘村肉食品有限公司 | A kind of black pork sausage and preparation method thereof |
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Application publication date: 20120215 |