CN102551087A - Method for preparing goose sausages by using obsolete old gooses - Google Patents

Abstract

The invention discloses a method for preparing goose sausages by using obsolete old gooses. The method is characterized by comprising the following steps of: preparing a goose raw material; mixing the goose raw material, pig backfat and pig lean meat in a weight ratio of 100:37:50, adding composite phosphate in an amount which is 0.3 percent of the weight of goose, and stirring; adding a papain solution in an amount which is 1.5 percent of the weight of meat paste into the meat paste; mixing table salt, sodium nitrite, wiener spice, soy protein, lactalbumin, potato starch, carrageenan, composite phosphate and a monascus pigment in a weight ratio of 4:0.02:1.3:1.3:4:4:12:1:0.4, dissolving in water, and adding into the meat paste for salting; and filling sausages, cooking and drying to obtain the goose sausages prepared from the obsolete old gooses. The invention has the advantages that: the tender degree and water retention of products are improved, the texture and color of the products are improved, and the goose sausages have good mouthfeel, no bilgy odor, unique flavor and high nutritional value.

Description

A kind of method that old goose prepares the goose sausage of eliminating of utilizing

Technical field

The present invention relates to a kind of processing method of sausage, especially relate to a kind of method that old goose prepares the goose sausage of eliminating of utilizing.

Background technology

Goose is a kind of high protein, low-fat food.According to one's analysis, its protein content is 22.3%, and pork is merely 14.8%, and is all high more a lot of than beef and mutton; Lysine content is higher by 30% than chicken; The goose fat content is lower, is merely about 11%, and is mostly wholesome unrighted acid (fat content of bacon hogs is about 28.8%, and the fat content of thin mutton is also about 13%), and wherein cholesterol level is very low, has great health care function.China is because the needs that eider down and fertile foie gras are produced, and annually on the market produces a large amount of old geese of eliminating.It is low to eliminate old goose price, raises that age in days is long to cause that connective tissue is many, meat is slightly old.Eliminate at present and be used for the preparation of Baoshang series products after old goose generally adopts manual work to fatten in short-term.Yet soup juice and the Casserole only suitable dining room of processing and individual workship produce, the higher growth that is easy to putrefactive microorganisms of water activity, and storage tolerance is not suitable for large-scale industrial production.Current, suitable superseded old goose efficiently utilizes, scale processing, and helps the technical matters shortage of products in circulation.

At present, the sausage of selling on the market serves as that main jar of system forms with pork, beef or the flesh of fish mainly, and taste is more single, and nutritive value is high not as good as goose.The preparation method (application number is 201010225897. X) that the Chinese patent name is called a kind of goose red sausage discloses the preparation method of goose red sausage, and this method has adopted phosphate to improve the water-retaining property of goose, adds the color and luster that nitrite has partly improved product; It is good common goose to be processed into the matter structure, is beneficial to the deep processing sausage product of circulation, is used for sausage goods and adds man-hour but utilize above-mentioned process will eliminate old goose; Old goose connective tissue is many, meat is slightly old owing to eliminate; Make its gel, emulsifiability relatively poor, color and luster is gloomy, and the bilgy odour of typical goose is arranged; This processing method part connective tissue of can not degrading; Improve to eliminate the tender degree of old goose, and its prescription can not improve preferably and eliminate old goose product water-retaining property, matter structure, deficiency becomes vivid so that product is eliminated old goose color and luster; Do not cover the bilgy odour of eliminating old goose well yet, form strong characteristic property local flavor.

Summary of the invention

It is raw material to eliminate old goose that technical problem to be solved by this invention provides a kind of, improves tender degree of product and water-retaining property, improves the utilization of products'texture and color and luster and eliminates the method that old goose prepares the goose sausage; This sausage goods mouthfeel is good; No bilgy odour, unique flavor, nutritive value is higher.

The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of utilization eliminated the method that old goose prepares the goose sausage, may further comprise the steps:

(1) preparation of raw material goose: the superseded old goose that health is disease-free is slaughtered bloodletting, scalds to pluck, and removes internal organ; Get goose brisket and das Beinfleisch; Behind the epimysium of rejecting goose brisket and das Beinfleisch, muscle key, the extravasated blood, clean up, promptly obtain the raw material goose that is used to process with flowing water;

(2) strand is mixed: after raw material goose, pig back fat and lean pork are mixed by weight 100:37:50; The composite phosphate that adds goose weight 0.3% again; Put into the blender strand and mix, strand is mixed the ice that adds goose weight 10%～20% in the process, obtains meat gruel after strand is mixed 2-3 time;

(3) enzymolysis: the papain solution that adds meat gruel weight 1.5% in the meat gruel after pickling; Handle meat gruel 5-15min in 4 ℃; Wherein the mass concentration of papain solution is 0. 0015-0.002%, and solvent is a water, and enzyme activity is more than or equal to 200 * 104U/g;

(4) pickle: salt, natrium nitrosum, Vienna spices, soybean protein, lactalbumin, potato starch, carragheen and monascorubin are dissolved in 2 premium on currency after 4:0.02:1.3:1.3:4:4:12:1:0.4 mixes, fully pickle 10-20min in the dissolving back adding 200kg meat gruel;

(5) bowel lavage: with the meat stuffing of sausage filler after with enzymolysis pour into natural or artificial casing in, press the certain-length ligation after, remove the meat gruel that sticks in the casing outer surface with the warm water rinsing and obtain sausage;

(6) boiling: the sausage that will record is put into 75-80 ℃ of hot water boiling 20-40min, when the station-service hand is pinched the intestines body and felt stiff, flexible when treating that the bowel lavage central temperature reaches more than 75 ℃, can take the dish out of the pot;

(7) oven dry: the sausage after the boiling is put into 65～80 ℃ baking oven, and baking 50-70min is by the time the sausage central temperature reaches more than 45 ℃; The casing epidermis is dry, smooth, and hand is touched does not have sticking wet sense, surperficial peony; When no grease flows out near the intestines head, promptly obtain eliminating old goose goose sausage.

Described composite phosphate is that sodium phosphate trimer, calgon, sodium pyrophosphate mix by weight 1:1.5:0.5.

Compared with prior art; The invention has the advantages that: a kind of method that old goose prepares the goose sausage of eliminating of utilizing of the present invention; After eliminating old goose process protease mild hydrolysis, degraded part connective tissue can make the coarse goose of quality become fine and close, fine and smooth; Improved the tender degree of product, made it suitable with common goose quality; Add soybean protein and play emulsification, prevent that the product water outlet is fuel-displaced; Add potato starch and can be used as filler, make slice surface level and smooth, also reduce product cost simultaneously; Thereby adding lactalbumin and carragheen improves the elasticity that product can strengthen the meat gruel gel and improves products'texture; Add composite phosphate and improve its water-retaining property; Adding natrium nitrosum and monascorubin makes product color become vivid; Add Vienna spices and make product that the product bilgy odour is covered, have strong characteristic property local flavor; This method production cost is lower, and the goose sausage matter structure mouthfeel that obtains is good, no bilgy odour, and unique flavor, nutritive value is higher.

The specific embodiment

Below in conjunction with embodiment the present invention is described in further detail.

With embodiment the present invention is described further below, but protection scope of the present invention is not limited to this, protection domain is as the criterion with claim.

Embodiment one

The present invention utilizes and eliminates the method that old goose prepares the goose sausage, selects for use healthy disease-free superseded old goose to slaughter bloodletting, scalds and plucks; Remove internal organ, get goose brisket and das Beinfleisch, behind the epimysium of rejecting goose brisket and das Beinfleisch, muscle key, the extravasated blood; Clean up with flowing water, promptly obtain the raw material goose that is used to process; With raw material goose 100kg, pig back fat 37kg, lean pork 50kg, 0.3kg composite phosphate (wherein sodium phosphate trimer 0.1kg, calgon 0.15kg, sodium pyrophosphate 0.05kg); Putting into the blender strand mixes 2-3 time; Let meat stuffing pass through the thick eye in 2～3mm meat grinder aperture, strand is mixed the ice that adds 11 kg in the process; (enzyme activity >=200 * 104U/g) solution was handled meat gruels 15 minutes in 4 ℃ to add 2.5 liters of concentration of meat gruel weight then and be 0. 0015% papain; Salt 4kg, natrium nitrosum 0.02kg, Vienna spices 1.3kg, soybean protein 4kg, lactalbumin 4kg, potato starch 12kg, carragheen 1kg, monascorubin 0.4kg are dissolved in 2 premium on currency in the about 200kg meat gruel that adds behind the enzymolysis, pickle 45min in 4 ℃; The meat stuffing that to pickle with sausage filler pour into natural or artificial casing in, press the certain-length ligation after, remove the meat gruel that sticks in the casing outer surface with the warm water rinsing and obtain sausage, the sausage of irritating good must be exitted with little pin puncture, it is even to grasp degree of tightness when recording; The sausage of recording is put into 80 ℃ of hot water boiling 20min, when the station-service hand is pinched the intestines body and felt stiff, flexible when treating that the bowel lavage central temperature reaches more than 75 ℃, can take the dish out of the pot; Oven dry: the sausage after the boiling is put into 80 ℃ baking oven, and baking 50min is by the time the sausage central temperature reaches more than 45 ℃; The casing epidermis is dry, smooth, and hand is touched does not have sticking wet sense, surperficial peony; When no grease flows out near the intestines head, promptly obtain eliminating old goose goose sausage.

Embodiment two

A kind of utilization eliminated the method that old goose prepares the goose sausage, and basic identical with embodiment 1, its difference is: (enzyme activity >=200 * 104U/g) solution concentrations are adjusted into 0.002% to papain, handle meat gruel 5 minutes; The boiling step adopts 75 ℃ temperature boiling 40min; Baking step adopt 65 ℃ temperature baking 70min.

Embodiment three

A kind of utilization eliminated the method that old goose prepares the goose sausage, and basic identical with embodiment 1, its difference is: the composite phosphate addition is 0.42kg (wherein sodium phosphate trimer 0.1kg, calgon 0.14kg, sodium pyrophosphate 0.19kg).

Claims (2)

1. one kind is utilized superseded old goose to prepare the method for goose sausage, it is characterized in that may further comprise the steps:

(1) preparation of raw material goose: the superseded old goose that health is disease-free is slaughtered bloodletting, scalds to pluck, and removes internal organ; Get goose brisket and das Beinfleisch; Behind the epimysium of rejecting goose brisket and das Beinfleisch, muscle key, the extravasated blood, clean up, promptly obtain the raw material goose that is used to process with flowing water;

(2) strand is mixed: after raw material goose, pig back fat and lean pork are mixed by weight 100:37:50; The composite phosphate that adds goose weight 1.3% again; Put into the blender strand and mix, strand is mixed the ice that adds goose weight 10%～20% in the process, obtains meat gruel after strand is mixed 2-3 time;

(3) enzymolysis: add the papain solution of meat gruel weight 3% in the meat gruel after pickling, in 4 ℃ of processing meat gruel 5-15min, wherein the mass concentration of the aqueous solution of papain is 0. 0015-0.002%, and enzyme activity is more than or equal to 200 * 104U/g;

(4) pickle: salt, natrium nitrosum, Vienna spices, soybean protein, lactalbumin, potato starch, carragheen, composite phosphate and monascorubin are dissolved in 2 premium on currency after 4:0.02:1.3:1.3:4:4:12:1:0.3:0.4 mixes, fully pickle 10-20min in the dissolving back adding 200kg meat gruel;

(5) bowel lavage: with the meat stuffing of sausage filler after with enzymolysis pour into natural or artificial casing in, press the certain-length ligation after, remove the meat gruel that sticks in the casing outer surface with the warm water rinsing and obtain sausage;

(6) boiling: the sausage that will record is put into 75-80 ℃ of hot water boiling 20-40min, when the station-service hand is pinched the intestines body and felt stiff, flexible when treating that the bowel lavage central temperature reaches more than 75 ℃, can take the dish out of the pot;

(7) oven dry: the sausage after the boiling is put into 65～80 ℃ baking oven, and baking 50-70min is by the time the sausage central temperature reaches more than 45 ℃; The casing epidermis is dry, smooth, and hand is touched does not have sticking wet sense, surperficial peony; When no grease flows out near the intestines head, promptly obtain eliminating old goose goose sausage.

2. a kind of utilization the according to claim 1 eliminated the method that old goose prepares the goose sausage, it is characterized in that: described composite phosphate is that sodium phosphate trimer, calgon, sodium pyrophosphate mix by weight 1:1.5:0.5.