CN102669713A - Processing method of high-elasticity delicious sausage - Google Patents
Processing method of high-elasticity delicious sausage Download PDFInfo
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- CN102669713A CN102669713A CN2012101789114A CN201210178911A CN102669713A CN 102669713 A CN102669713 A CN 102669713A CN 2012101789114 A CN2012101789114 A CN 2012101789114A CN 201210178911 A CN201210178911 A CN 201210178911A CN 102669713 A CN102669713 A CN 102669713A
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Abstract
The invention discloses a processing method of a high-elasticity delicious sausage. The method comprises that an emulsion mixture which is formed by cutting and mixing of animal skin, soy isolating protein and fat meat is placed in a cold room at the temperature ranging from -2 DEG C to 4 DEG C, stored for 24 hours to 48 hours, cooled, solidified and then added as a raw material of meat filling; textured soybean protein and transglutamianse (TG) is added during cutting and curing of lean meat, so that the transglutamianse acts on the lean meat and the textured soybean protein at the temperature ranging from 0 DEG C to 4 DEG C for 48-60 hours and form an animal and plant protein traspan; then the traspan is mixed with other ingredients for processing the meat filling; the processed meat filling is injected into sausage casings and high-elasticity gel is formed during hot processing, so that the sausage elasticity is improved greatly, the slicing performance of the product is improved and the product tastes well; and simultaneously, superfine-ground edible mushroom power is added to the meat filling as a flavoring agent, and the edible mushroom power can modify flavors and strengthen freshness and is healthy.
Description
Technical field
The present invention relates to a kind of processing method of sausage, particularly relate to a kind of processing method of high resiliency delicious sausage.
Background technology
Sausage is the popular high-protein food that people like.The index of weighing sausage product quality quality comprises organoleptic indicator, nutritive index and microbiological indicator.The organoleptic indicator is often referred to elasticity, color and luster and the taste of product; Be the consumer in the primary index of buying and judge when edible the product quality quality; The elasticity of present conventional sausage is mainly cut and is mixed technology and realize through adding enough meat albumen, an amount of phosphate (water-loss reducer) and the corresponding emulsification of employing; Color and luster is mainly pickled and is realized through adding curing agent (smoke of gunpowder colour former and sodium isoascorbate color auxiliary etc.), and delicate flavour then obtains through adding flavoring agents such as monosodium glutamate.Because phosphate, curing agent and monosodium glutamate are chemical raw material; Many foods do not benefit the healthy of people; Therefore need improve the processing method of existing sausage, make its sausage of producing when guaranteeing elasticity, color and luster, taste, more benefit the healthy of people.
Summary of the invention
The object of the present invention is to provide a kind of processing method of high resiliency delicious sausage, this method need not to add chemical raw materials such as phosphate, salt made from earth containing a comparatively high percentage of sodium chloride, monosodium glutamate just can realize product high resiliency, high freshness.
For achieving the above object, the processing method that the present invention adopts comprises the steps:
(1) strand of the lean meat in the raw meat is cut to fritter, fat meat is cut to the fourth piece, livestock and poultry skin strand is cut to fragment, cools off subsequent use;
(2) the livestock and poultry skin that will be cut to fragment is put into cutmixer; Elder generation's low speed is cut slowly; Add ice bits, soybean protein isolate and fat meat fourth while cutting; Cut at a high speed then and mix and add the ice bits again; Cut to mix to mixture and become the uniformly emulsify shape; Emulsifying mixt is gone into cold house-2-4 ℃ place 24-48h, the weight proportion of said each raw material is: livestock and poultry skin 22-36 part, ice bits 15-25 part, soybean protein isolate 2.5-4 part, fat meat fourth 5-8 part;
(3) lean meat piece, ice bits, salt, textured soybean protein, TG enzyme being put into cutmixer cuts fast to mix and makes its mixing; Then mixture is gone into the 0-4 of cold house ℃ and place 48-60h, the weight proportion of said each raw material is: lean meat piece 25-32 part, the 6-8 of textured soybean protein part, TG enzyme 0.5-0.6 part, ice bits 3-4 part, salt 2.5-3.5 part;
(4) getting lean meat mud after (3) step is pickled puts into cutmixer low speed and cuts slowly; Interpolation ice bits, fat meat fourth, (2) step make while cutting emulsifying mixt, spices powder, powder of edible fungus and natural monascorubin; It is cut to mix add a small amount of ice bits and converted starch behind the thin meat gruel that mixes again, the weight proportion of said each raw material is: the lean meat mud 37-48 part after pickling, fat meat fourth 4-7 part, emulsifying mixt 5-8 part, spices powder 0.20-0.30 part, monascorubin 1-2 part, powder of edible fungus 5-6 part, converted starch 4-6 part, ice bits 3-4 part;
(5) meat gruel that above-mentioned (4) step is made pours into casing, through making the high resiliency delicious sausage after thermophilic digestion, the sterilization more than 70 ℃.
The component and the content of spices powder are described in above-mentioned (4) step: pepper 30%, three naphthalenes 15%, fennel seeds 25%, semen myristicae powder 30%.
Powder of edible fungus prepares as follows described in above-mentioned (4) step: get edible mushroom, wipe out its butt rot and mud and pollute part, go into the micro-wave oven oven dry after cleaning, dry with clear water, and then go into and cross the sieve below 10 orders after micronizer is pulverized.
The present invention has following effect:
(1) owing to adopts and livestock and poultry skin, soybean protein isolate, fat meat to be cut the emulsifying mixt of mixing formation goes into cold house-2-4 ℃ and place 24-48h and make that to remake behind its cooling curing be that the meat stuffing raw material adds; And cut to mix at lean meat and add textured soybean protein and TG enzyme when pickling; Make the TG enzyme 0-4 ℃ act on lean meat and the 48-60h of textured soybean protein to form the crosslinked body of animal/vegetable protein after again with other composition mixing manufacture meat stuffing; When hot-working, can form gelinite after can making prepared meat stuffing pour into casing; Thereby can improve the elasticity of sausage greatly, and improve the section property and the mouthfeel of product;
(3) because edible mushroom adopts microwave drying and ultramicro grinding to be processed as fine powder, therefore can keep good fragrant delicate flavour, powder of edible fungus and natural monascorubin are joined in the meat stuffing as flavoring agent and toner respectively, but not only seasoning be hyperchromic, and green health;
(4) because meat stuffing pours into behind the casing through the hot-working more than 70 ℃, therefore can guarantee natural TG enzyme deactivation as processing aid.
Below in conjunction with embodiment the present invention is done further explain.
The specific embodiment
Embodiment 1
(1) get the lean pork strand and be cut to fritter, pig fat meat is cut to the fourth piece, the cock skin strand is cut to fragment, cools off subsequent use;
The cock skin that (2) will be cut to fragment is put into cutmixer; Elder generation's low speed is cut slowly; Add ice bits, soybean protein isolate and fat meat fourth while cutting, cut at a high speed then and mix and add the ice bits again, cut to mix to mixture and become the uniformly emulsify shape; Emulsifying mixt is gone into ℃ placement 30h of cold house-2, and the weight proportion of said each raw material is: 35 parts of cock skins, 20 parts in ice bits, 3 parts of soybean protein isolates, 6 parts of pig fat meat fourths;
(3) lean pork piece, ice bits, salt, textured soybean protein, TG enzyme being put into cutmixer cuts fast to mix and makes its mixing; Then mixture is gone into the 2 ℃ of placements 60h of cold house and make animal/vegetable protein crosslinked, the weight proportion of said each raw material is: 30 parts of lean pork pieces, 6 parts of textured soybean proteins, 0.5 part of TG enzyme, 3 parts in ice bits, 3.5 parts of salt;
(4) the lean pork mud after (3) step is pickled; Going in the cutmixer low speed cuts slowly; Interpolation ice bits, fat meat fourth, (2) step make while cutting emulsifying mixt, spices powder, powder of edible fungus and natural monascorubin; It is cut to mix add a small amount of ice bits and converted starch behind the thin meat gruel that mixes again, the weight proportion of said each raw material is: 43 parts in the lean pork mud after pickling, 6 parts of pig fat meat fourths, 7 parts of emulsifying mixts, 0.25 part in spices powder, 1 part of natural monascorubin, 6 parts of powder of edible fungus, 5 parts of converted starches, 3 parts in ice bits;
Contain pepper powder 30%, three naphthalene powder 15%, fennel seeds 25%, semen myristicae powder 30% in the said spices powder;
Said powder of edible fungus prepares as follows: get mushroom, wipe out its butt rot and mud and pollute part, go into the micro-wave oven oven dry after cleaning, dry with clear water, and then go into and cross the sieve below 10 orders after micronizer is pulverized;
(5) meat gruel that above-mentioned (4) step is made pours into casing, every joint 20-25cm, the back clean surface of checking card; Drain away the water, first 70 ℃ of dry 20min., 85 ℃ of saturated vapor boiling to central temperatures are 75 ℃ again; Last 70 ℃ of sootiness 40min. promptly make high resiliency delicious sausage (low temperature intestines).
Embodiment 2
(1) get lean pork, chicken grinded is cut to fritter, pig fat meat is cut to fourth piece, cock skin strand and is cut to fragment, cools off subsequent use;
The cock skin that (2) will be cut to fragment is put into cutmixer; Elder generation's low speed is cut slowly; Add ice bits, soybean protein isolate and fat meat fourth while cutting, cut at a high speed then and mix and add the ice bits again, cut to mix to mixture and become the uniformly emulsify shape; Emulsifying mixt is gone into the cold house place 48h for 2 ℃, the weight proportion of said each raw material is: 32 parts of cock skins, 22 parts in ice bits, 2.5 parts of soybean protein isolates, 5 parts of fat meat fourths;
(3) lean pork piece, chicken block, ice bits, salt, textured soybean protein, TG enzyme being put into cutmixer cuts fast to mix and makes its mixing; Then mixture is gone into the cold house and place 48h for 0 ℃, the weight proportion of said each raw material is: 20 parts of lean meat pieces, 12 parts of chicken blocks, 7 parts of textured soybean proteins, 0.6 part of TG enzyme, 4 parts in ice bits, 3.5 parts of salt;
(4) lean pork and the minced chicken meat after (3) step is pickled; Going in the cutmixer low speed cuts slowly; Interpolation ice bits, fat meat fourth, (2) step make while cutting emulsifying mixt, spices powder, powder of edible fungus and natural monascorubin; It is cut to mix add a small amount of ice bits and converted starch behind the thin meat gruel that mixes again, the weight proportion of said each raw material is: 47 parts of the lean pork after pickling and minced chicken meat, 5 parts of fat meat fourths, 8 parts of emulsifying mixts, 0.30 part in spices powder, 2 parts of natural monascorubins, 5 parts of powder of edible fungus, 6 parts of converted starches, ice are considered 3 parts to be worth doing;
Contain pepper powder 30%, three naphthalene powder 15%, fennel seeds 25%, semen myristicae powder 30% in the said spices powder;
Said powder of edible fungus prepares as follows: get mushroom, wipe out its butt rot and mud and pollute part, go into the micro-wave oven oven dry after cleaning, dry with clear water, and then go into and cross the sieve below 10 orders after micronizer is pulverized;
(5) meat gruel that above-mentioned (4) step is made pours in the PVDC plastic casing, every joint 20-25cm, and the back clean surface of checking card is put into autoclave then, and at 121 ℃ of sterilization 30min, cooling back packing promptly makes high resiliency delicious sausage (ham sausage).
Claims (3)
1. the processing method of a high resiliency delicious sausage is characterized in that comprising the steps:
(1) strand of the lean meat in the raw meat is cut to fritter, fat meat is cut to the fourth piece, livestock and poultry skin strand is cut to fragment, cools off subsequent use;
(2) the livestock and poultry skin that will be cut to fragment is put into cutmixer; Elder generation's low speed is cut slowly; Add ice bits, soybean protein isolate and fat meat fourth while cutting; Cut at a high speed then and mix and add the ice bits again; Cut to mix to mixture and become the uniformly emulsify shape; Emulsifying mixt is gone into cold house-2-4 ℃ place 24-48h, the weight proportion of said each raw material is: livestock and poultry skin 22-36 part, ice bits 15-25 part, soybean protein isolate 2.5-4 part, fat meat fourth 5-8 part;
(3) lean meat piece, ice bits, salt, textured soybean protein, TG enzyme being put into cutmixer cuts fast to mix and makes its mixing; Then mixture is gone into the 0-4 of cold house ℃ and place 48-60h, the weight proportion of said each raw material is: lean meat piece 25-32 part, the 6-8 of textured soybean protein part, TG enzyme 0.5-0.6 part, ice bits 3-4 part, salt 2.5-3.5 part;
(4) the lean meat mud after (3) step is pickled is put into cutmixer low speed and is cut slowly; Interpolation ice bits, fat meat fourth, (2) step make while cutting emulsifying mixt, spices powder, powder of edible fungus and natural monascorubin; It is cut to mix add a small amount of ice bits and converted starch behind the thin meat gruel that mixes again, the weight proportion of said each raw material is: the lean meat mud 37-48 part after pickling, fat meat fourth 4-7 part, emulsifying mixt 5-8 part, spices powder 0.20-0.30 part, monascorubin 1-2 part, powder of edible fungus 5-6 part, converted starch 4-6 part, ice bits 3-4 part;
(5) meat gruel that above-mentioned (4) step is made pours into casing, through making the high resiliency delicious sausage after thermophilic digestion, the sterilization more than 70 ℃.
2. the processing method of a kind of high resiliency delicious sausage according to claim 1 is characterized in that: the component of spices powder and content are described in (4) step: pepper 30%, three naphthalenes 15%, fennel seeds 25%, semen myristicae powder 30%.
3. according to the processing method of the described a kind of high resiliency delicious sausage of claim 1; It is characterized in that: powder of edible fungus prepares as follows described in (4) step: get edible mushroom; Wipe out its butt rot and mud and pollute part; Go into the micro-wave oven oven dry after cleaning, dry with clear water, and then go into micronizer and pulverize the back and cross the sieve below 10 orders.
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| CN2012101789114A CN102669713A (en) | 2012-06-02 | 2012-06-02 | Processing method of high-elasticity delicious sausage |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637229A (en) * | 2013-12-03 | 2014-03-19 | 成都大学 | Pre-conditioning crystal meat ball and processing method thereof |
| CN103815431A (en) * | 2014-02-28 | 2014-05-28 | 中国农业科学院农产品加工研究所 | Sausage containing crosslinked peanut protein and preparation method thereof |
| CN104305272A (en) * | 2014-10-31 | 2015-01-28 | 成都大学 | Bacon flavor granular livestock liver paste product and processing method thereof |
| CN106942387A (en) * | 2016-11-30 | 2017-07-14 | 宁波市素莲食品有限公司 | Plain dried pork slice and preparation method thereof |
| CN107047787A (en) * | 2016-11-30 | 2017-08-18 | 宁波市素莲食品有限公司 | Bean curd element sausage and preparation method thereof |
| CN108065254A (en) * | 2016-11-14 | 2018-05-25 | 浙江泛亚生物医药股份有限公司 | A kind of cicada fungus edible fungi ham sausage and preparation method thereof |
| CN108967918A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The processing method of cumin fragrant-flowered garlic flower sausage |
| CN109275689A (en) * | 2017-07-20 | 2019-01-29 | 维斯克凡科技（苏州）有限公司 | The casing for obtaining the method for stinging tender artificial collagen casing and being obtained by the method |
| CN110403143A (en) * | 2019-06-12 | 2019-11-05 | 成都大学 | A kind of pork liver intestines and preparation method thereof |
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| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN1522606A (en) * | 2003-09-08 | 2004-08-25 | 卫 王 | Novel charqui and its preparation method |
| CN101305814A (en) * | 2008-06-19 | 2008-11-19 | 成都大学 | Processing method of meat products rich in omega-3 unsaturated fatty acid |
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Patent Citations (3)
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| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN1522606A (en) * | 2003-09-08 | 2004-08-25 | 卫 王 | Novel charqui and its preparation method |
| CN101305814A (en) * | 2008-06-19 | 2008-11-19 | 成都大学 | Processing method of meat products rich in omega-3 unsaturated fatty acid |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637229A (en) * | 2013-12-03 | 2014-03-19 | 成都大学 | Pre-conditioning crystal meat ball and processing method thereof |
| CN103637229B (en) * | 2013-12-03 | 2015-08-19 | 成都大学 | A kind of preconditioned crystal burger and processing method thereof |
| CN103815431A (en) * | 2014-02-28 | 2014-05-28 | 中国农业科学院农产品加工研究所 | Sausage containing crosslinked peanut protein and preparation method thereof |
| CN103815431B (en) * | 2014-02-28 | 2016-04-20 | 中国农业科学院农产品加工研究所 | A kind of sausage containing crosslinked peanut protein and preparation method thereof |
| CN104305272A (en) * | 2014-10-31 | 2015-01-28 | 成都大学 | Bacon flavor granular livestock liver paste product and processing method thereof |
| CN108065254A (en) * | 2016-11-14 | 2018-05-25 | 浙江泛亚生物医药股份有限公司 | A kind of cicada fungus edible fungi ham sausage and preparation method thereof |
| CN106942387A (en) * | 2016-11-30 | 2017-07-14 | 宁波市素莲食品有限公司 | Plain dried pork slice and preparation method thereof |
| CN107047787A (en) * | 2016-11-30 | 2017-08-18 | 宁波市素莲食品有限公司 | Bean curd element sausage and preparation method thereof |
| CN109275689A (en) * | 2017-07-20 | 2019-01-29 | 维斯克凡科技（苏州）有限公司 | The casing for obtaining the method for stinging tender artificial collagen casing and being obtained by the method |
| CN109275689B (en) * | 2017-07-20 | 2023-09-29 | 维斯克凡科技（苏州）有限公司 | Method for obtaining a tender-to-bite artificial collagen casing and casing obtained by said method |
| CN108967918A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The processing method of cumin fragrant-flowered garlic flower sausage |
| CN110403143A (en) * | 2019-06-12 | 2019-11-05 | 成都大学 | A kind of pork liver intestines and preparation method thereof |
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