CN102793194A - Black pepper-flavor crispy sausage and manufacturing method thereof - Google Patents
Black pepper-flavor crispy sausage and manufacturing method thereof Download PDFInfo
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- CN102793194A CN102793194A CN2012102967763A CN201210296776A CN102793194A CN 102793194 A CN102793194 A CN 102793194A CN 2012102967763 A CN2012102967763 A CN 2012102967763A CN 201210296776 A CN201210296776 A CN 201210296776A CN 102793194 A CN102793194 A CN 102793194A
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Abstract
A black pepper-flavor crispy sausage is prepared by the following raw materials by weight: 25-40 parts of pig hindquarter meat, 5-10 parts of pig fat meat, 0.5-1 parts of table salt, 0.1-0.5 parts of white sugar, 0.01-0.1 parts of monosodium glutamate, 0.01-0.06 parts of white pepper powder, 0.06-0.12 parts of sodium tripolyphosphate, 0.02-0.15 parts of carrageenan, 0.01-0.08 parts of D-sodium erythorbate, 0.001-0.005 parts of pigments, 0.2-2 parts of soy isolate protein, 1.2-2 parts of corn modified starch, 0.1-0.4 parts of black pepper fragments, 0.1-0.3 parts of pork oil essence, and 5-15 parts of ice water. The black pepper-flavor crispy sausage is crisp and tender in taste, and abundant in nutrition, has heavy black pepper flavor, is suitable for direct application and frying dishes, and is favored by the vast number of consumers.
Description
Technical field
The present invention relates to a kind of intestines class and preparation method thereof, especially a kind of black green pepper flavor crisp sausage and preparation method thereof.
Background technology
Crisp sausage is domestic very welcome a kind of intestines class, generally is used for boiling in the hotpot or cooking.The characteristics of crisp sausage are that mouthfeel is tender and crisp, and are nutritious.At present, domestic crisp sausage taste is more single, and the low temperature kind is fewer.Invent a kind of low temperature crisp sausage of black pepper taste.
Summary of the invention
The purpose of this invention is to provide a kind of black green pepper flavor crisp sausage, this crisp sausage is a kind of low temperature crisp sausage, is to be primary raw material with pork, and adds that black pepper is made, and is nutritious.
The present invention also aims to provide the preparation method of above-mentioned black green pepper flavor crisp sausage.
The object of the invention adopts following proportioning to realize: a kind of black green pepper flavor crisp sausage; It is characterized in that: process according to following weight proportion: 25 ~ 40 parts of pig hind shank by following raw materials according; 5 ~ 10 parts of pig fat meat, 0.1 ~ 0.3 part of 0.5 ~ 1 part of salt, 0.1 ~ 0.5 part of white sugar, 0.01 ~ 0.1 part of monosodium glutamate, 0.01 ~ 0.06 part of white pepper powder, 0.06 ~ 0.12 part of sodium phosphate trimer, 0.02 ~ 0.15 part of carragheen, 0.01 ~ 0.08 part of D-sodium isoascorbate, 0.001 ~ 0.005 part of pigment, 0.2 ~ 2 part of soybean protein isolate, 1.2 ~ 2 parts of modified corn starch, broken 0.1 ~ 0.4 part of black pepper, pork oil essence and 5 ~ 15 parts of frozen water.
Above-mentioned pigment adopts Monascus color.
Above-mentioned Yi Zhong ?the preparation method of green pepper flavor crisp sausage be:
(1) pretreatment of raw material: pig hind shank and pig fat meat are twisted system;
(2) the pig fat meat weighing that strand is made is poured in the cutmixer well, opens to cut at a high speed and mixes, and cuts to mix to pig fat meat to be emulsified state; After pig fat meat is cut and mixed, pour the pig hind shank that strand makes into cutmixer, simultaneously salt, white sugar, monosodium glutamate, white pepper powder, carragheen, D-sodium isoascorbate, pork oil essence, pigment and phosphate bag and half the borneol are added cutmixer; Open to cut at a high speed and mix, cut to mix when temperature arrives 3 ~ 4 ℃ machine is beaten to low or first gear, and it is broken to add black pepper uniformly; Open middling speed and cut and mix, cut and successively soybean protein isolate and corn distortion starch are evenly added in the meat stuffing after mixing evenly, and in half borneol adding cutmixer that will be left; Open to cut at a high speed and mix; Cut to product shinnyly, toughness can go out machine well, cut mix process temperature can not be above 10 ℃;
(3) can, extension pole;
(4) sootiness, boiling;
(5) packing sterilization.
Above-mentioned can, the albumen sausage casing can of hanging pole employing diameter 17mm, the quantitative 288 ~ 296g of the can of 11 products.
Above-mentioned sootiness, boiling step are:
(1) dry 65 ℃ 30 ~ 50 minutes,
(2) 65 ℃ of sootiness are 15 ~ 40 minutes,
(3) 78 ℃ of boilings are 15 ~ 50 minutes,
(4) dry 65 ℃ 5 ~ 20 minutes.
Beneficial effect of the present invention:
(1) it is tasty and refreshing to utilize the present invention to make black green pepper flavor crisp sausage delicious and crisp, special taste, nutritious.
(2) easy, the machining convenient and suitable suitability for industrialized production of the technical scheme steps among the present invention.
(3) the present invention uses raw material resources abundant, and it is easy to draw materials, and is fit to long-term the use.
The specific embodiment:
A kind of black green pepper flavor crisp sausage, process according to following weight proportion by following raw materials according:
Pig hind shank 30Kg, pig fat meat 8Kg, salt 0.8Kg, white sugar 0.3Kg, monosodium glutamate 0.05Kg, white pepper powder 0.04Kg, sodium phosphate trimer 0.08Kg, carragheen 0.06Kg, D-sodium isoascorbate 0.01Kg, Monascus color 0.004Kg, soybean protein isolate 1.2Kg, modified corn starch 1.2Kg, the broken 0.3Kg of black pepper, pork oil essence 0.3Kg and frozen water 12Kg.
The method of making black green pepper flavor crisp sausage with above-mentioned prescription is following:
1, pretreatment of raw material: adopt hind shank, pig fat meat, require basic rejecting broken bone, extravasated blood, hinder impurity such as meat, lymph, hair; The pig hind shank is paid system with the 8mm orifice plate, and pig fat meat freezes (2 ℃-+1 ℃) strand system one time with the orifice plate band of 6mm.
2, batching: configure auxiliary material on request; Soybean protein isolate, corn distortion starch, pigment phosphate bag, the independent weighing of black pepper also separate all the other auxiliary materials such as the weighing together of salt sugar.
3, cut and mix:
(1) the pig fat meat weighing that strand is made is poured in the cutmixer well, opens to cut at a high speed and mixes, cut to mix to pig fat meat to be emulsified state, and, can add a little borneol cooling if temperature is too high;
(2) the pig fat meat weighing that strand is made is poured in the cutmixer well, opens to cut at a high speed and mixes, and cuts to mix to pig fat meat to be emulsified state; After pig fat meat is cut and mixed, pour load weighted pig hind shank into cutmixer, simultaneously salt, white sugar, monosodium glutamate, white pepper powder, carragheen, D-sodium isoascorbate, pork oil essence, pigment and phosphate bag and half the borneol are added cutmixer; Open to cut at a high speed and mix, cut to mix when temperature arrives 3 ~ 4 ℃ machine is beaten to low or first gear, and it is broken to add black pepper uniformly; Open middling speed and cut and mix, cut and successively soybean protein isolate and corn distortion starch are evenly added in the meat stuffing after mixing evenly, and in half borneol adding cutmixer that will be left; Open to cut at a high speed and mix; Cut to product shinnyly, toughness can go out machine well, cut mix process temperature can not be above 10 ℃;
4, can, extension pole:
Adopt the albumen sausage casing can of diameter 17mm, the quantitative 288 ~ 296g of the can of 11 products.Product must not glue couplet each other when hanging pole.
5, sootiness boiling step is:
(1) dry 65 ℃ 30 minutes;
(2) 65 ℃ of sootiness are 25 minutes;
(3) 78 ℃ of boilings are 30 minutes;
(4) dry 65 ℃ 5 minutes.
6, packing, sterilization:
Adopt continuous packing machine to pack, packed 92 ℃ of product sterilization temperatures, 30 minutes; The recirculated water 50 minutes time of cooling.
Claims (5)
1. black green pepper flavor crisp sausage; It is characterized in that: process according to following weight proportion: 25 ~ 40 parts of pig hind shank by following raw materials according; 5 ~ 10 parts of pig fat meat, 0.1 ~ 0.3 part of 0.5 ~ 1 part of salt, 0.1 ~ 0.5 part of white sugar, 0.01 ~ 0.1 part of monosodium glutamate, 0.01 ~ 0.06 part of white pepper powder, 0.06 ~ 0.12 part of sodium phosphate trimer, 0.02 ~ 0.15 part of carragheen, 0.01 ~ 0.08 part of D-sodium isoascorbate, 0.001 ~ 0.005 part of pigment, 0.2 ~ 2 part of soybean protein isolate, 1.2 ~ 2 parts of modified corn starch, broken 0.1 ~ 0.4 part of black pepper, pork oil essence and 5 ~ 15 parts of frozen water.
2. Yi Zhong according to claim 1 ?green pepper flavor crisp sausage, it is characterized in that: above-mentioned pigment adopts Monascus color.
3. the preparation method of a ?green pepper flavor crisp sausage according to claim 1 is characterized in that: accomplish according to following steps:
(1) pretreatment of raw material: pig hind shank and pig fat meat are twisted system;
(2) the pig fat meat weighing that strand is made is poured in the cutmixer well, opens to cut at a high speed and mixes, and cuts to mix to pig fat meat to be emulsified state; After pig fat meat is cut and mixed, pour the pig hind shank that strand makes into cutmixer, simultaneously salt, white sugar, monosodium glutamate, white pepper powder, carragheen, D-sodium isoascorbate, pork oil essence, pigment and phosphate bag and half the borneol are added cutmixer; Open to cut at a high speed and mix, cut to mix when temperature arrives 3 ~ 4 ℃ machine is beaten to low or first gear, and it is broken to add black pepper uniformly; Open middling speed and cut and mix, cut and successively soybean protein isolate and corn distortion starch are evenly added in the meat stuffing after mixing evenly, and in half borneol adding cutmixer that will be left; Open to cut at a high speed and mix; Cut to product shinnyly, toughness can go out machine well, cut mix process temperature can not be above 10 ℃;
(3) can, extension pole;
(4) sootiness, boiling;
(5) packing sterilization.
4. Yi Zhong according to claim 3 ?the preparation method of green pepper flavor crisp sausage, it is characterized in that: above-mentioned can, hang the albumen sausage casing can that pole adopts diameter 17mm, the quantitative 288 ~ 296g of the can of 11 products.
5. Yi Zhong according to claim 3 ?the preparation method of green pepper flavor crisp sausage, it is characterized in that: above-mentioned sootiness, boiling step are:
(1) dry 65 ℃ 30 ~ 50 minutes;
(2) 65 ℃ of sootiness are 15 ~ 40 minutes;
(3) 78 ℃ of boilings are 15 ~ 50 minutes;
(4) dry 65 ℃ 5 ~ 20 minutes.
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| CN2012102967763A CN102793194A (en) | 2012-08-20 | 2012-08-20 | Black pepper-flavor crispy sausage and manufacturing method thereof |
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| CN2012102967763A CN102793194A (en) | 2012-08-20 | 2012-08-20 | Black pepper-flavor crispy sausage and manufacturing method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719914A (en) * | 2013-12-27 | 2014-04-16 | 四川高金食品股份有限公司 | Granular sausage rich in collagen |
| CN104026613A (en) * | 2013-03-07 | 2014-09-10 | 青岛积德成食品有限公司 | Bologna sausage and making method thereof |
| CN104041848A (en) * | 2014-06-27 | 2014-09-17 | 山东佳士博食品有限公司 | Breakfast sausage and preparation method of breakfast sausage |
| CN105266061A (en) * | 2015-11-13 | 2016-01-27 | 楚雄安友畜牧业有限公司 | Pork sausages containing termitomyces albuminosus |
| CN106071979A (en) * | 2016-06-29 | 2016-11-09 | 芜湖宏洋食品有限公司 | A kind of crisp fragrant fish bone taste maize cob meal barbecue intestinal and preparation method thereof |
| CN106261899A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of crisp sausage |
| CN108013377A (en) * | 2017-11-30 | 2018-05-11 | 芜湖诚德农业科技有限公司 | A kind of savory pork ham intestines of blueberry and preparation method thereof |
| CN110301596A (en) * | 2019-07-13 | 2019-10-08 | 中国农业大学 | A kind of preparation method of ferment sausage |
-
2012
- 2012-08-20 CN CN2012102967763A patent/CN102793194A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026613A (en) * | 2013-03-07 | 2014-09-10 | 青岛积德成食品有限公司 | Bologna sausage and making method thereof |
| CN103719914A (en) * | 2013-12-27 | 2014-04-16 | 四川高金食品股份有限公司 | Granular sausage rich in collagen |
| CN103719914B (en) * | 2013-12-27 | 2015-08-12 | 四川高金食品股份有限公司 | A kind of granular sausage being rich in collagen |
| CN104041848A (en) * | 2014-06-27 | 2014-09-17 | 山东佳士博食品有限公司 | Breakfast sausage and preparation method of breakfast sausage |
| CN104041848B (en) * | 2014-06-27 | 2016-06-01 | 山东佳士博食品有限公司 | The making method of breakfast sausage |
| CN105266061A (en) * | 2015-11-13 | 2016-01-27 | 楚雄安友畜牧业有限公司 | Pork sausages containing termitomyces albuminosus |
| CN106071979A (en) * | 2016-06-29 | 2016-11-09 | 芜湖宏洋食品有限公司 | A kind of crisp fragrant fish bone taste maize cob meal barbecue intestinal and preparation method thereof |
| CN106261899A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of crisp sausage |
| CN108013377A (en) * | 2017-11-30 | 2018-05-11 | 芜湖诚德农业科技有限公司 | A kind of savory pork ham intestines of blueberry and preparation method thereof |
| CN110301596A (en) * | 2019-07-13 | 2019-10-08 | 中国农业大学 | A kind of preparation method of ferment sausage |
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Application publication date: 20121128 |