CN102771822A - Stout mint-flavor ham sausage and processing method thereof - Google Patents
Stout mint-flavor ham sausage and processing method thereof Download PDFInfo
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- CN102771822A CN102771822A CN2012102910996A CN201210291099A CN102771822A CN 102771822 A CN102771822 A CN 102771822A CN 2012102910996 A CN2012102910996 A CN 2012102910996A CN 201210291099 A CN201210291099 A CN 201210291099A CN 102771822 A CN102771822 A CN 102771822A
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- ham sausage
- black beer
- local flavor
- cut
- peppermint
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Abstract
The invention relates to stout mint-flavor ham sausage and a processing method thereof. The ham sausage is prepared from major ingredients and accessory, wherein the major ingredients comprise 50-100kg of skinless chicken breast meat, 50-100kg of lean pork, 10-20kg of chicken skin and 5-10kg of stout; and the accessory comprises 50-100g of mint powder. The invention also provides a processing method of the ham sausage. In the invention, stout and mint are added into the ham sausage; the stout has rich sweet and mellow mouthfeel and is widely accepted by consumers; and moreover, the stout has an effect of relieving summer heat in summer, the mint smell is aromatic and pleasant, and a refreshing effect is realized. A popular flavor is created by combining the stout and mint with unique flavor, the requirements for nutrition, health and unique flavor of the market are met, and the market prospect is broad.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of ham sausage of new local flavor, be specifically related to a kind of black beer and peppermint compound new local flavor ham sausage and processing method thereof.
Background technology
Ham sausage is an instant food often edible during people live.The Along with people's growth in the living standard, healthy and safe, the ham sausage of unique flavor more and more receives consumers in general's favor.The local flavor of ham sausage is more on the market, but the product that has the nutrient health unique flavor concurrently is less.
Black beer taste is strong, the mouthfeel glycol, and nutritional labeling is also quite abundant, is the drink of often consuming in people's daily life, and cognition degree is high, and local flavor is extensively liked by the consumer.The black beer that newly ferments also has special beer ferment perfume, glycol, and mouthfeel is strong; Nutritious characteristics, peppermint have the pleasant cool smell of tangible fragrance, can promote digestion, improve a poor appetite; Make the refreshing heart of people pleasing, have the effect that produces refreshing effect to the mind, the black beer of unique flavor, both combinations of peppermint will create a kind of popular local flavor; Cater to market to nutrient health, the requirement of unique flavor has vast market prospect.
Summary of the invention
The objective of the invention is to develop a kind of black beer peppermint local flavor ham sausage and processing method thereof of unique flavor.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is:
A kind of black beer peppermint local flavor ham sausage is prepared from major ingredient and auxiliary material, and described major ingredient comprises: peeling Fresh Grade Breast 50-100kg; Very lean pork 50-100kg, cock skin 10-20kg, black beer 5-10kg; More preferably: peeling Fresh Grade Breast 70-80kg; Very lean pork 60-70kg, cock skin 10-15kg, black beer 5-8kg.
Preferably, said auxiliary material comprises Herba Menthae powder end 50-100g, more preferably 70-80g.
Preferably, said black beer is the black beer of new fermentation.
Preferably, said black beer is available from University Of Science and Technology Of Tianjin food engineering center.
Preferably, described auxiliary material comprises composite phosphate 1.3-1.5kg, salt 7-10kg, white granulated sugar 2.5-3.5kg; Monosodium glutamate 0.8-1.1kg, natrium nitrosum 5-8g, monascorubin 6-8g, peppermint powder 50-100g; Ethyl maltol 30-40g, carragheen 1.0-1.2kg, white pepper powder 0.5-1.0kg, potassium sorbate 0.2-0.4kg; Soybean protein isolate 4.8-5.3kg, cornstarch 20-25kg, chicken essence 0.4-0.6kg.
Preferably, said chicken essence is selected from the 8421 chicken paste essence that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
The present invention also provides the processing method of above-mentioned black beer peppermint local flavor ham sausage, comprises the following step:
1), remove skin Fresh Grade Breast 50-100kg, very lean pork 50-100kg, twist system, 5-10 ℃ of strand system temperature with the meat grinder of 8mm;
2), with the Fresh Grade Breast that step 1) strand makes, pork fully mixes, and adds 2.5-3.5kg salt then, the 2-3g natrium nitrosum mixes and pickles; Pickle environment temperature 0-6 ℃, salting period 12-16h gets butcher's meat;
3), cock skin 10-20kg, soybean protein isolate 4.8-5.3kg, 20-30kg frozen water mixing back are cut to mix at a high speed and be made into the emulsification cock skin; (cut when mixing to guarantee cock skin, soybean protein isolate, mixture of ice and water temperature≤10 ℃), put into 0～4 ℃ pickle between refrigeration subsequent use;
4), get step 2) 60%-80% of the butcher's meat weight that makes, 60%-80%, monascorubin 6-8g, the 10-30kg frozen water of getting the emulsification cock skin weight that step 3) makes add in the cutmixer together, start cutmixer low speed and cut and mix; When temperature is raised to 2-6 ℃, evenly in cutmixer, add composite phosphate 1.3-1.5kg, salt 4.5-6.5kg, white granulated sugar 2.5-3.5kg; Monosodium glutamate 0.8-1.1kg, natrium nitrosum 3-5g, peppermint powder 50-100g; Ethyl maltol 30-40g, carragheen 1.0-1.2kg, white pepper powder 0.5-1.0kg; Potassium sorbate 0.2-0.4kg, chicken essence 0.4-0.6kg starts to cut at a high speed and mixes; When temperature is raised to 5-9 ℃, change low speed into and cut and mix, add cornstarch 20-25kg, cut at a high speed again and mix, cut and mix 3-5min to about warm 8-12 ℃ in material; With cutting the meat gruel and the step 2 of mixing) remaining butcher's meat, the emulsification cock skin that step 3) is remaining, black beer 5-10kg will expect after stirring that meat goes out machine, put into ladle car and prepare to carry out can;
5), can, sterilization, pack product.
Preferably, cutting the speed of mixing at a high speed described in the above-mentioned steps is 4000-5000r/min, and it is 1000-2000r/min that low speed is cut the speed of mixing.
Preferably, described can step is carried out can for adopting 60mm sheet PVDC material, and metering 5g/ props up;
Preferably, described sterilization steps is the ham sausage sterilization that can is good, sterilization process: 121 ℃ of sterilization 6min; Temperature is reduced to 30-40 ℃, takes the dish out of the pot, and rinsing is clean.
The beneficial effect that the present invention had:
The present invention has prepared a kind of black beer peppermint taste ham sausage of innovating local flavor; The present invention will deceive beer and peppermint joins in the ham sausage; Black beer mouthfeel glycol, strong, by vast consumer acceptance, and black beer has the effect of the cold avoiding of relieving summer heat in summer; Peppermint breath fragrance is pleasant, has the effect that produces refreshing effect to the mind.Unique flavor black beer, both combinations of peppermint will create a kind of popular local flavor, catered to market to nutrient health, the requirement of unique flavor has vast market prospect.
The specific embodiment
Below through embodiment the present invention is further specified, but do not limit protection scope of the present invention.
Embodiment 1:
A kind of processing method of black beer peppermint local flavor ham sausage comprises the steps:
1), will remove the peel Fresh Grade Breast 70kg, very lean pork 60kg twists system with the meat grinder of 8mm, 8 ℃ of strand system temperature;
2), with the Fresh Grade Breast that step 1) strand makes, pork fully mixes, and adds 3kg salt then, the 2g natrium nitrosum mixes and pickles; Pickle environment temperature 3-4 ℃, time 15h gets butcher's meat;
3), cock skin 15kg, soybean protein isolate 5.0kg, 25kg frozen water are mixed the back cut to mix at a high speed and be made into the emulsification cock skin, cutting the process substrate temperature of mixing is 8-10 ℃, cut mix put into after the completion 0～4 ℃ pickle between refrigeration subsequent use.
4), get step 2) the butcher's meat weight that makes 70%, the emulsification cock skin weight that step 3) makes 70%, monascorubin 7g, 20kg frozen water add in the cutmixer together, start cutmixer low speed and cut and mix; When temperature is raised to 3-4 ℃, evenly add meat composite phosphate 346 (German CFB company production) 1.4kg, salt 5.5kg, white granulated sugar 3.0kg in the pot toward cutting to mix; Monosodium glutamate 0.9kg, natrium nitrosum 3g, peppermint powder 70g; Ethyl maltol 35g, carragheen 1.1kg, white pepper powder 0.8kg; Potassium sorbate 0.3kg, chicken essence (spring is sent out 8421 chicken paste essence) 0.5kg starts to cut at a high speed and mixes; When temperature is raised to 5-9 ℃, change low speed into and cut and mix, add cornstarch 23kg, cut at a high speed again and mix to about warm 8-12 ℃ in material; With cutting the meat gruel and the step 2 of mixing) remaining remaining emulsification cock skin, the black beer 5kg of butcher's meat, step 3) put into meat grinder, and adjustment meat grinder reamer will expect after stirring that for counter-rotating meat goes out machine, put into ladle car preparation carrying out can;
5), adopt 60mm sheet PVDC material to carry out can, metering 5g/ props up.The ham sausage sterilization that can is good, process for sterilizing: 121 ℃ of sterilization 6min; Temperature is reduced to 35-40 ℃, takes the dish out of the pot, and rinsing is clean.Be packaged to be product according to specification.
Embodiment 2:
A kind of processing method of black beer peppermint local flavor ham sausage comprises the steps:
1), will remove the peel Fresh Grade Breast 80kg, very lean pork 70kg twists system with the meat grinder of 8mm, 9 ℃ of strand system temperature;
2), with the Fresh Grade Breast that step 1) strand makes, pork fully mixes, and adds 3.5kg salt then, the 2.5g natrium nitrosum mixes and pickles; Pickle environment temperature 4-6 ℃, time 14h gets butcher's meat;
3), cock skin 12kg, soybean protein isolate 5.2kg, 30kg frozen water cut at a high speed to mix be made into the emulsification cock skin, cutting the temperature that the process of mixing guarantees cock skin, soybean protein isolate, mixture of ice and water is 8-9 ℃, cut mix put into after the completion 0～4 ℃ pickle between refrigeration subsequent use;
4), get step 2) the butcher's meat weight that makes 80%, 80% of the emulsification cock skin weight that step 3) makes, monascorubin 7.5g, 25kg frozen water add in the cutmixer together, start cutmixer low speed and cut and mix; When temperature is raised to 3-4 ℃, evenly add meat composite phosphate 346 (German CFB company production) 1.5kg, salt 5.8kg, white granulated sugar 3.5kg in the pot toward cutting to mix; Monosodium glutamate 1.1kg, natrium nitrosum 3.5g, peppermint powder 80g; Ethyl maltol 37g, carragheen 1.2kg, white pepper powder 1.0kg; Potassium sorbate 0.35kg, chicken essence (spring is sent out 8421 chicken paste essence) 0.6kg starts to cut at a high speed and mixes; When temperature is raised to 5-9 ℃, change low speed into and cut and mix, add cornstarch 25kg, cut at a high speed again and mix to about warm 8-12 ℃ in material; With cutting the meat gruel and the step 2 of mixing) remaining butcher's meat, the emulsification cock skin that step 3) is remaining, black beer 7kg puts into meat grinder, and adjustment meat grinder reamer will expect after stirring that for counter-rotating meat goes out machine, put into ladle car and prepare to carry out can;
5), adopt 60mm sheet PVDC material to carry out can, metering 5g/ props up.The ham sausage sterilization that can is good, process for sterilizing: 121 ℃/6min; Temperature is reduced to 35-40 ℃, takes the dish out of the pot, and rinsing is clean.Be packaged to be product according to specification.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (10)
1. a black beer peppermint local flavor ham sausage is prepared from major ingredient and auxiliary material, and it is characterized in that: described major ingredient comprises: peeling Fresh Grade Breast 50-100kg, very lean pork 50-100kg, cock skin 10-20kg, black beer 5-10kg.
2. according to the said black beer peppermint local flavor ham sausage of claim 1, it is characterized in that: described major ingredient comprises: peeling Fresh Grade Breast 70-80kg, very lean pork 60-70kg, cock skin 10-15kg, black beer 5-8kg.
3. according to claim 1 or 2 said black beer peppermint local flavor ham sausage, it is characterized in that: said auxiliary material comprises Herba Menthae powder end 50-100g, more preferably 70-80g.
4. according to claim 1 or 2 said black beer peppermint local flavor ham sausage, it is characterized in that: described auxiliary material comprises composite phosphate 1.3-1.5kg, salt 7-10kg, white granulated sugar 2.5-3.5kg; Monosodium glutamate 0.8-1.1kg, natrium nitrosum 5-8g, monascorubin 6-8g, peppermint powder 50-100g; Ethyl maltol 30-40g, carragheen 1.0-1.2kg, white pepper powder 0.5-1.0kg, potassium sorbate 0.2-0.4kg; Soybean protein isolate 4.8-5.3kg, cornstarch 20-25kg, chicken essence 0.4-0.6kg.
5. according to each said black beer peppermint local flavor ham sausage of claim 1-4, it is characterized in that: said black beer is the black beer of new fermentation.
6. according to each said black beer peppermint local flavor ham sausage of claim 1-4, it is characterized in that: said chicken essence is selected from the 8421 chicken paste essence that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
1), remove skin Fresh Grade Breast 50-100kg, very lean pork 50-100kg 7. the processing method of each said black beer peppermint local flavor ham sausage of claim 1-6 is characterized in that: comprise the following step:, twist system, 5-10 ℃ of strand system temperature with the meat grinder of 8mm;
2), with the Fresh Grade Breast that step 1) strand makes, pork fully mixes, and adds 2.5-3.5kg salt then, the 2-3g natrium nitrosum mixes and pickles; Pickle environment temperature 0-6 ℃, salting period 12-16h gets butcher's meat;
3), cock skin 10-20kg, soybean protein isolate 4.8-5.3kg, 20-30kg frozen water are mixed the back cut to mix at a high speed and be made into the emulsification cock skin, put into 0～4 ℃ pickle between refrigeration subsequent use;
4), get step 2) 60%-80% of the butcher's meat weight that makes, 60%-80%, monascorubin 6-8g, the 10-30kg frozen water of getting the emulsification cock skin weight that step 3) makes add in the cutmixer together, start cutmixer low speed and cut and mix; When temperature is raised to 2-6 ℃, evenly in cutmixer, add composite phosphate 1.3-1.5kg, salt 4.5-6.5kg, white granulated sugar 2.5-3.5kg; Monosodium glutamate 0.8-1.1kg, natrium nitrosum 3-5g, peppermint powder 50-100g; Ethyl maltol 30-40g, carragheen 1.0-1.2kg, white pepper powder 0.5-1.0kg; Potassium sorbate 0.2-0.4kg, chicken essence 0.4-0.6kg starts to cut at a high speed and mixes; When temperature is raised to 5-9 ℃, change low speed into and cut and mix, add cornstarch 20-25kg, cut at a high speed again and mix, cut and mix 3-5min to about warm 8-12 ℃ in material; With cutting the meat gruel and the step 2 of mixing) remaining butcher's meat, the emulsification cock skin that step 3) is remaining, black beer 5-10kg will expect after stirring that meat goes out machine, put into ladle car and prepare to carry out can;
5), can, sterilization, pack product.
8. according to the processing method of the said black beer peppermint local flavor ham sausage of claim 7, it is characterized in that: it is 4000-5000r/min that said high speed is cut the speed of mixing, and it is 1000-2000r/min that low speed is cut the speed of mixing.
9. according to the processing method of the said black beer peppermint local flavor ham sausage of claim 7, it is characterized in that: described can step is carried out can for adopting 60mm sheet PVDC material.
10. according to the processing method of the said black beer peppermint local flavor ham sausage of claim 7, it is characterized in that: described sterilization steps is the ham sausage sterilization that can is good, sterilization process: 121 ℃ of sterilization 6min; Temperature is reduced to 30-40 ℃, takes the dish out of the pot, and rinsing is clean.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210291099.6A CN102771822B (en) | 2012-08-15 | 2012-08-15 | Stout mint-flavor ham sausage and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210291099.6A CN102771822B (en) | 2012-08-15 | 2012-08-15 | Stout mint-flavor ham sausage and processing method thereof |
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| CN102771822A true CN102771822A (en) | 2012-11-14 |
| CN102771822B CN102771822B (en) | 2014-07-09 |
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