CN102669692A - Method for processing hide jelly sausage with livestock and poultry slaughter byproducts serving as raw materials - Google Patents
Method for processing hide jelly sausage with livestock and poultry slaughter byproducts serving as raw materials Download PDFInfo
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- CN102669692A CN102669692A CN2012101791769A CN201210179176A CN102669692A CN 102669692 A CN102669692 A CN 102669692A CN 2012101791769 A CN2012101791769 A CN 2012101791769A CN 201210179176 A CN201210179176 A CN 201210179176A CN 102669692 A CN102669692 A CN 102669692A
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Abstract
The invention discloses a method for processing a hide jelly sausage with livestock and poultry slaughter byproducts serving as raw materials. The method includes that livestock and poultry skins are subjected to processes of boiling and clarification to be manufactured into a skin gelatin, the skin gelatin, livestock and poultry meats which are pickled and boiled, and the livestock and poultry slaughter byproducts (edible viscera, bloods and the like) and spices are mixed and filled in transparent sausage casings, and finally products are subjected to cooling and shape fixing by means of an automatically overturning cooling method. According to the method, the prepared hide jelly sausage with the livestock and poultry slaughter byproducts serving as the raw materials can effectively utilize the livestock and poultry slaughter byproducts, the appearance is attractive, the taste is fine, smooth and delicious, and the nutrition is abundant.
Description
Technical field
The present invention relates to a kind of processing method of animal meat products, relate to particularly that a kind of to butcher accessory substance with livestock and poultry be the processing method that the skin of raw material freezes the gel intestines.
Background technology
Livestock and poultry meat is human topmost high-nutrition food source, also is the high quality food that nutritional labeling was not less than even was higher than livestock and poultry meat and butcher accessory substance live stock and fowl bone, blood, skin, tongue, the heart etc.For example pig heart, cow tongue etc. all have low fat high protein characteristic; Livestock and poultry blood is claimed liquid meat again, dry 8-10% in its blood plasma, and wherein high-quality plasma proteins content such as albumin, globulin and fibrin are up to 6-8%, and inorganic salts, hormone, enzyme, vitamin, antibody etc. also are the optimal good merchantable brands of enriching blood; The livestock and poultry skin also is the very high meat products raw material of a kind of protein content, is example with the pigskin, contains the keratin that can make skin produce flexibility and the property upheld, albumin, globulin, collagen, elastin laminin etc. up to 30%; Its collagenic protein can change into gelatin in gastronomical process; Can strengthen the cell physiological metabolism, effectively improve the water storage function of body physiological function and skin tissue cell, cell is moistened; Prevent the too early fold of skin, the aging course of delaying skin.
Livestock and poultry are butchered accessory substance; Livestock and poultry offal particularly, because the characteristic of its meat, its processing mode is limited to; At present mainly adopt mode such as cured, the sauce halogen of salting down directly to be processed into to salt down cured, sauce spiced and stewed food to supply people edible; The minority livestock and poultry offal can adopt the mode of culinary art to be made as dish like livestock and poultry liver, waist etc., and generally speaking the processing mode of livestock and poultry offal is single at present; Therefore can not make full use of livestock and poultry and butcher the nutritive value of accessory substance, be necessary to develop and a kind ofly can effectively utilize the appetizing again novel meat products of livestock and poultry accessory substance.
Summary of the invention
The object of the present invention is to provide that a kind of to butcher accessory substance with livestock and poultry be the processing method that the skin of raw material freezes the gel intestines, this method not only makes livestock and poultry butcher accessory substance and is utilized effectively, and makes prepared product tasty.
For achieving the above object, the processing method that the present invention adopts comprises the steps:
The preparation of livestock and poultry skin gelatin: get the livestock and poultry skin and remove fat residual on it and hair; It is cut to add the mashed soup of livestock and poultry tare weight amount 50-70 clear water infusion to skin doubly behind the fritter dense; Add a spot of bright livestock and poultry blood then; Fully stir, treat its boiled back filtering clot, impurity and grease, promptly make limpid transparent livestock and poultry skin gelatin soup;
The processing of livestock and poultry meat and internal organ: get the edible internal organ of livestock and poultry lean meat and livestock and poultry; It is cut to bulk, puts into pickling liquid then, fully stirring mixes it; Then putting into freezer pickled 24-36 hour at 2-4 ℃; Cube meat after taking-up is pickled and internal organ are put into boiling water and are boiled, and pull cube meat and internal organ after boiling out, treat to be cut to meat cubelets and internal organ fourth after its cooling;
The processing of livestock and poultry blood: get when butchering the fresh livestock and poultry blood of collecting, add blood weight 2-3 doubly clear water and account for the salt of blood weight 0.5-1.5%, treat that it is condensed into clot after, go into boiling water and scald to boil and be blood bean curd, it is subsequent use that blood bean curd is cut to the fourth shape after with the cold water cooling;
The preparation of potpourri: get white pepper powder 3-4 part, nutmeg 0-4 part, ginger fourth 8-10 part, fennel seeds 3-4 part, fermented glutinour rice liquid 9-11 part, white sugar 3-5 part, light-coloured vinegar 45-55 part, onion 0-8 part, chickens' extract 2-3 part, monosodium glutamate 1-2 part by weight; After boiling, said onion is cut to little fourth, and subsequent use after above-mentioned each raw material is fully mixed;
The modulation of meat stuffing: get livestock and poultry skin gelatin soup 100-120 part, meat cubelets 30-40 part, internal organ fourth 10-20 part, blood bean curd fourth 10-15 part, potpourri 18-20 part by weight; Earlier livestock and poultry skin gelatin soup, meat cubelets, internal organ fourth and potpourri are put into jacketed pan; Heated and boiled 2-5min; Stop to heat the back then and add blood bean curd fourth, stir;
Bowel lavage and cooling forming: the above-mentioned meat stuffing that stirs is poured in the transparent casing, put into freezer after sealing again and place on the automatic upset bed, overturn automatically, be cooled to center 2-4 ℃, solidify to soup stock that to be transparent water crystalline while cooling off.
The bright livestock and poultry blood that above-mentioned gelatin soup is added when boiling accounts for the heavy 0.4-0.5% of soup.
Above-mentioned pickling liquid adds water by preserved materials to be processed, and the weight ratio of preserved materials and water is 1:1-2, and each component of preserved materials is counted by the weight of livestock and poultry lean meat: salt 2.5-3.5 ﹪, sodium isoascorbate 0.4-0.6 ﹪, natrium nitrosum 0.1-0.2 ﹪.
The accessory substance of butchering according to the invention comprises livestock and poultry blood, skin, tongue, the heart, waist (kidney) etc.
The present invention has following effect:
(1) since livestock and poultry offal through in advance pickling, processing such as boiling, thereby the fishy smell that both can effectively gill can increase its red color and luster again; Blood bean curd fourth adds after adopting heated and boiled again, has avoided blood bean curd fourth to cross old and influences outward appearance and mouthfeel;
(2) because gelatin soup and fowl that the adding livestock and poultry skin of larger proportion boils are raiseeed edible internal organ and livestock blood, therefore prepared product is not only nutritious, and delicious flavour, mouthfeel are fine and smooth;
(3) since gelatin soup, meat cubelets, internal organ fourth, blood bean curd fourth and potpourri that the meat stuffing of its can adopts the livestock and poultry skin to boil process; And gelatin soup adds bright livestock and poultry blood clarification when boiling; Adopt the mode of the upset while cool off during the product cooling forming, therefore to be transparent water crystalline for prepared product, and its red meat cubelets, internal organ fourth (owing to taking on a red color through pickling processing), blood bean curd fourth are uniformly distributed in the intestines; Transparent visible, profile is very attractive in appearance;
(4) can effectively utilize livestock and poultry to butcher accessory substance, enrich the type of meat products.
Below in conjunction with embodiment the present invention is done further explain.
The specific embodiment
Embodiment 1
The preparation of livestock and poultry skin gelatin: get pigskin and remove fat residual on it and hair; It is dense that it is cut to the mashed soup of clear water infusion to the skin that adds 60 times of livestock and poultry tare weight amounts behind the fritter; Adding accounts for soup and weighs 0.5% fresh porcine blood then; Fully stir, treat its boiled back filtering clot, impurity and grease, promptly make limpid transparent pigskin gelatin soup;
The processing of livestock and poultry meat and internal organ: get thin pork, chicken and pig tongue, it is cut to bulk, put into pickling liquid then; Fully stirring mixes it; Then put into freezer and pickled 36 hours at 2 ℃, pork, chicken and pig tongue after taking-up is pickled are put into boiling water and are boiled, and pull pork, chicken and pig tongue after boiling then out; Treat to be cut to the square meat cubelets of 2cm after its cooling; Said pickling liquid adds water by preserved materials to be processed, and the weight ratio of preserved materials and water is 1:2, and each component of preserved materials is counted by the gross weight of pork and chicken: salt 2.5 ﹪, sodium isoascorbate 0.5 ﹪, natrium nitrosum 0.15 ﹪;
The processing of livestock and poultry blood: get when butchering the fresh pig blood of collecting, add the clear water of 3 times of pig blood weight and account for the salt of pig blood weight 1.5%, treat that it is condensed into clot after, go into boiling water and scald to boil and be blood bean curd, blood bean curd is cut to 2cm after with the cold water cooling
3Blood bean curd fourth is subsequent use;
The preparation of potpourri: get 4 parts of white pepper powders, 10 parts of ginger fourths, 4 parts of fennel seeds, 10 parts of fermented glutinour rice liquid, 5 parts of white sugar, 50 parts of light-coloured vinegars, 3 parts of chickens' extracts, 2 parts of monosodium glutamates by weight, subsequent use after above-mentioned each raw material is fully mixed;
The modulation of meat stuffing: get 110 parts of pigskin gelatin soup, meat cubelets 30 parts of (each 15 parts of pork fourth and chicken fourths), 15 parts of pig tongue fourths, 10 parts of blood bean curd fourths, potpourri 18-20 part by weight; Earlier pigskin gelatin soup, meat cubelets, pig tongue fourth and potpourri are put into jacketed pan; Heated and boiled 4min; Stop to heat the back then and add blood bean curd fourth, stir;
Bowel lavage and cooling forming: the above-mentioned meat stuffing that stirs is poured in the transparent casing, put into freezer after sealing again and place on the automatic upset bed, overturn automatically while cooling off, per minute upset 1 time is cooled to center 2-4 ℃, solidifies to soup stock that to be transparent water crystalline;
Storage and edible: product takes out when edible 2-4 ℃ of storage down, opens bag and peels off casing, the section cold food.
Embodiment 2
The preparation of livestock and poultry skin gelatin: get cock skin and remove fat residual on it and hair; It is dense that it is cut to the mashed soup of clear water infusion to the skin that adds 50 times of livestock and poultry tare weight amounts behind the fritter; Adding accounts for soup and weighs 0.4% freshly-slaughtered poultry blood then; Fully stir, treat its boiled back filtering clot, impurity and grease, promptly make limpid transparent cock skin gelatin soup;
The processing of livestock and poultry meat and internal organ: get thin pork, chicken, beef and chicken gizzard, it is cut to bulk, put into pickling liquid then; Fully stirring mixes it; Then put into freezer and pickled 30 hours at 4 ℃, pork, chicken, beef and chicken gizzard after taking-up is pickled are put into boiling water and are boiled, and pull pork, chicken, beef and chicken gizzard after boiling then out; Treat to be cut to the square meat cubelets of 2cm after its cooling; Said pickling liquid adds water by preserved materials to be processed, and the weight ratio of preserved materials and water is 1:2, and each component of preserved materials is counted by the gross weight of pork and chicken: salt 3 ﹪, sodium isoascorbate 0.4 ﹪, natrium nitrosum 0.15 ﹪;
The processing of livestock and poultry blood: get when butchering the new freshly-slaughtered poultry blood of collecting, add the clear water of 2.5 times of chicken blood weight and account for the salt of chicken blood weight 1%, treat that it is condensed into clot after, go into boiling water and scald to boil and be blood bean curd, blood bean curd is cut to 2cm after with the cold water cooling
3Blood bean curd fourth is subsequent use;
The preparation of potpourri: get 4 parts of white pepper powders, 4 parts of nutmegs, 9 parts of ginger fourths, 4 parts of fennel seeds, 10 parts of fermented glutinour rice liquid, 5 parts of white sugar, 55 parts of light-coloured vinegars, 8 parts of onions, 2 parts of chickens' extracts, 1 part of monosodium glutamate by weight, subsequent use after above-mentioned each raw material is fully mixed;
The modulation of meat stuffing: get 100 parts of cock skin gelatin soup, meat cubelets 40 parts of (20 parts of pork fourths, 10 parts of chicken fourths, 10 parts of diced beef), 10 parts of chicken gizzard fourths, 15 parts of blood bean curd fourths, 20 parts of potpourris by weight; Earlier cock skin gelatin soup, meat cubelets, chicken gizzard fourth and potpourri are put into jacketed pan; Heated and boiled 2min; Stop to heat the back then and add blood bean curd fourth, stir;
Bowel lavage and cooling forming: the above-mentioned meat stuffing that stirs is poured in the transparent casing, put into freezer after sealing again and place on the automatic upset bed, overturn automatically while cooling off, per minute upset 1 time is cooled to center 2-4 ℃, solidifies to soup stock that to be transparent water crystalline;
Storage and edible: product takes out when edible 2-4 ℃ of storage down, opens bag and peels off casing, the section cold food.
Claims (3)
- One kind to butcher accessory substance with livestock and poultry be the processing method that the skin of raw material freezes the gel intestines, it is characterized in that comprising the steps:The preparation of livestock and poultry skin gelatin: get the livestock and poultry skin and remove fat residual on it and hair; It is cut to add the mashed soup of livestock and poultry tare weight amount 50-70 clear water infusion to skin doubly behind the fritter dense; Add a spot of bright livestock and poultry blood then; Fully stir, treat its boiled back filtering clot, impurity and grease, promptly make limpid transparent livestock and poultry skin gelatin soup;The processing of livestock and poultry meat and internal organ: get the edible internal organ of livestock and poultry lean meat and livestock and poultry; It is cut to bulk, puts into pickling liquid then, fully stirring mixes it; Then putting into freezer pickled 24-36 hour at 2-4 ℃; Cube meat after taking-up is pickled and internal organ are put into boiling water and are boiled, and pull cube meat and internal organ after boiling out, treat to be cut to meat cubelets and internal organ fourth after its cooling;The processing of livestock and poultry blood: get when butchering the fresh livestock and poultry blood of collecting, add blood weight 2-3 doubly clear water and account for the salt of blood weight 0.5-1.5%, treat that it is condensed into clot after, go into boiling water and scald to boil and be blood bean curd, it is subsequent use that blood bean curd is cut to the fourth shape after with the cold water cooling;The preparation of potpourri: get white pepper powder 3-4 part, nutmeg 0-4 part, ginger fourth 8-10 part, fennel seeds 3-4 part, fermented glutinour rice liquid 9-11 part, white sugar 3-5 part, light-coloured vinegar 45-55 part, onion 0-8 part, chickens' extract 2-3 part, monosodium glutamate 1-2 part by weight; After boiling, said onion is cut to little fourth, and subsequent use after above-mentioned each raw material is fully mixed;The modulation of meat stuffing: get livestock and poultry skin gelatin soup 100-120 part, meat cubelets 30-40 part, internal organ fourth 10-20 part, blood bean curd fourth 10-15 part, potpourri 18-20 part by weight; Earlier livestock and poultry skin gelatin soup, meat cubelets, internal organ fourth and potpourri are put into jacketed pan; Heated and boiled 2-5min; Stop to heat the back then and add blood bean curd fourth, stir;Bowel lavage and cooling forming: the above-mentioned meat stuffing that stirs is poured in the transparent casing, put into freezer after sealing again and place on the automatic upset bed, overturn automatically, be cooled to center 2-4 ℃, solidify to soup stock that to be transparent water crystalline while cooling off.
- 2. the processing method that a kind of skin of strengthening natural VC according to claim 1 freezes the gel intestines is characterized in that: the bright livestock and poultry blood that gelatin soup is added when boiling accounts for the heavy 0.4-0.5% of soup.
- 3. the processing method that a kind of skin of strengthening natural VC according to claim 1 freezes the gel intestines; It is characterized in that: said pickling liquid adds water by preserved materials and processes; The weight ratio of preserved materials and water is 1:1-2, and each component of preserved materials is counted by the gross weight of livestock and poultry lean meat and livestock and poultry offal: salt 2.5-3.5 ﹪, sodium isoascorbate 0.4-0.6 ﹪, natrium nitrosum 0.1-0.2 ﹪.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101791769A CN102669692A (en) | 2012-06-02 | 2012-06-02 | Method for processing hide jelly sausage with livestock and poultry slaughter byproducts serving as raw materials |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101791769A CN102669692A (en) | 2012-06-02 | 2012-06-02 | Method for processing hide jelly sausage with livestock and poultry slaughter byproducts serving as raw materials |
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| CN102669692A true CN102669692A (en) | 2012-09-19 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110126A (en) * | 2013-03-12 | 2013-05-22 | 安徽燕之坊食品有限公司 | Food and processing method thereof |
| CN109275864A (en) * | 2018-09-21 | 2019-01-29 | 广西三江县蓝天养殖开发有限公司 | A kind of peacock powder and preparation method thereof |
| CN114903166A (en) * | 2022-04-20 | 2022-08-16 | 山东龙盛食品股份有限公司 | Seasoning produced by using livestock by-products and preparation process thereof |
Citations (3)
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| CN1209298A (en) * | 1997-08-25 | 1999-03-03 | 白维国 | Bone dried floss food and processing method therefor |
| RU2180511C2 (en) * | 1999-04-12 | 2002-03-20 | Березина Валентина Викторовна | Method of manufacturing meat product of cooked sausage type |
| CN1484973A (en) * | 2002-09-25 | 2004-03-31 | 孙秀爱 | Skin jelly food and its production method |
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2012
- 2012-06-02 CN CN2012101791769A patent/CN102669692A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209298A (en) * | 1997-08-25 | 1999-03-03 | 白维国 | Bone dried floss food and processing method therefor |
| RU2180511C2 (en) * | 1999-04-12 | 2002-03-20 | Березина Валентина Викторовна | Method of manufacturing meat product of cooked sausage type |
| CN1484973A (en) * | 2002-09-25 | 2004-03-31 | 孙秀爱 | Skin jelly food and its production method |
Non-Patent Citations (2)
| Title |
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| 张文正等: "水晶火腿的生产工艺", 《郑州牧业工程高等专科学校学报》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110126A (en) * | 2013-03-12 | 2013-05-22 | 安徽燕之坊食品有限公司 | Food and processing method thereof |
| CN109275864A (en) * | 2018-09-21 | 2019-01-29 | 广西三江县蓝天养殖开发有限公司 | A kind of peacock powder and preparation method thereof |
| CN114903166A (en) * | 2022-04-20 | 2022-08-16 | 山东龙盛食品股份有限公司 | Seasoning produced by using livestock by-products and preparation process thereof |
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Application publication date: 20120919 |