CN102793208A - High-crispness Taiwanese style roasted sausage and preparation method thereof - Google Patents
High-crispness Taiwanese style roasted sausage and preparation method thereof Download PDFInfo
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- CN102793208A CN102793208A CN2012102563863A CN201210256386A CN102793208A CN 102793208 A CN102793208 A CN 102793208A CN 2012102563863 A CN2012102563863 A CN 2012102563863A CN 201210256386 A CN201210256386 A CN 201210256386A CN 102793208 A CN102793208 A CN 102793208A
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Abstract
The invention relates to a high-crispness Taiwanese style roasted sausage. The high-crispness Taiwanese style roasted sausage consists of main materials and auxiliary materials, wherein the main materials comprise 35-60 parts of pork, 20-30 parts of chicken and 20-30 parts of emulsifying grease according to weight ratios; and the auxiliary materials comprise 10-30 parts of ice water, 1-3 parts of salt, 5-10 parts of white sugar, 5-10 parts of glucose, 0.1-0.5 part of monosodium glutamate, 0.1-0.5 part of compound phosphate, 0.1-0.3 part of sodium erythorbate, 0.1-0.3 part of white pepper, 0.5-2.5 parts of isolated soy protein, 6-10 parts of modified starch, 0.2-0.8 part of carrageenan and 0.004-0.018 part of pigment. The product provided by the invention is delicate in taste, tender and crisp, very chewy, sweet and delicious; the preparation process is simple and convenient in steps and easy in obtaining of the raw materials; and the high-crispness Taiwanese style roasted sausage is convenient in processing and suitable for industrial production.
Description
(1) technical field
The present invention relates to a kind of intestines class and preparation method thereof, desk-top baked sausage of especially a kind of high brittleness and preparation method thereof.
(2) background technology
Desk-top baked sausage is a kind of middle-grade low-temperature meat product that is popular in the whole nation present stage, and sales situation is very good in the supermarket.What desk-top baked sausage adopted is more welcome inner wrapping on the present market.The inner wrapping low-temperature meat product today in that living standards of the people improve and rhythm of life is accelerated, more and more receives people's welcome, the especially young consumer group with its edible way conveniently.And desk-top baked sausage receives liking of child and Ms with the inner wrapping of the sweet mouthfeel of its crisp reality, exquisite appearance, in the meat consumption of China, presents quick growth trend.
(3) summary of the invention
The objective of the invention is with pork, chicken, show condition is primary raw material, makes a kind of high brittleness, and mouthfeel is delicate, the desk-top baked sausage that taste is fragrant and sweet.
The present invention also aims to provide the preparation method of the desk-top baked sausage of above-mentioned high brittleness.
As above design, technical scheme of the present invention is: the desk-top baked sausage of a kind of high brittleness is characterized in that: be made up of major ingredient and auxiliary material; Major ingredient comprises 35 ~ 60 parts of porks, 20～30 parts in chicken, 20 ~ 30 parts of emulsified fats according to weight proportion; Auxiliary material according to weight proportion comprise 10～30 parts of frozen water, 1～3 part of salt, 5～10 parts of white sugar, 5 ~ 10 parts of glucose, 0.1～0.5 part of monosodium glutamate, 0.1～0.5 part of composite phosphate, 0.1 ~ 0.3 part of sodium iso-vc, 0.1～0.3 part of white pepper powder, 0.5～2.5 part of soybean protein isolate,, 6～10 parts of converted starches, 0.2～0.8 part of carragheen, 0.004～0.018 part of pigment.
Above-mentioned pigment comprises red 0.002～0.008 part of temptation, 0.002 ~ 0.01 part of alkermes.
Comprise 0.001～0.008 part of natrium nitrosum in the above-mentioned auxiliary material.
Above-mentioned emulsified fat is processed by 5 ~ 10 parts of frozen water, 10 ~ 20 parts of show conditions and 1 ~ 3 part of emulsification of soyabean protein powder.
The preparation method of the desk-top baked sausage of above-mentioned high brittleness is characterized in that: accomplish according to following steps:
1. preliminary treatment:, process emulsified fat with show condition, soyabean protein powder and frozen water emulsification together with pork, chicken and show condition strand system;
2. stir and pickle: pork that rubs and chicken are accurately taken by weighing in the input mixer of back by prescription; And be sequentially added into various auxiliary materials and 2/3rds frozen water except that starch, and cover cover, begin after vacuumizing to stir; Mixing time is 20～30min, filling material out-of-machine temperature≤12 ℃; The filling material goes out to put into behind the machine 0～4 ℃ the storehouse of pickling and leaves standstill and pickle the filling material that will pickle after 10～12 hours and pour mixer once more into; Add starch for preparing and the frozen water that is left 1/3rd; Cover cover, begin after vacuumizing to stir mixing time 10 ~ 20 minutes; Filling material out-of-machine temperature≤12 ℃, filling material go out the storehouse of pickling of putting into 0～4 ℃ behind the machine and place;
3. the filling material after will pickling uses the boiling of casing can fed to boiler;
4. the product after the boiling is carried out sterilization, get final product.
The above-mentioned vacuum that vacuumizes is less than-0.08Mpa.
The detailed process of above-mentioned boiling is:
The first step, the color development temperature remains on 50 ~ 60 ℃, and the time is controlled at 10～30min;
In second step, baking temperature remains on 60 ~ 70 ℃, and the time is controlled at 10 ~ 30min;
In the 3rd step, boiling temperature remains on 80 ~ 90 ℃, and the time is controlled at 20～40min;
In the 4th step, baking temperature remains on 90～100 ℃, and the time was controlled at 10 ~ 30 minutes;
In the 5th step, baking temperature remains on 60 ~ 80 ℃, and the time is controlled at 5～10min.
The condition of above-mentioned sterilization is: sterilization temperature is 90～95 ℃, and sterilizing time is 30～40min, in cold water, cools off 40～50min after the sterilization immediately, and central temperature reaches below 25 ℃ and gets final product.
Beneficial effect of the present invention:
1, utilize the present invention to make desk-top baked sausage, taste is fragrant and sweet, and mouthfeel is tender and crisp, resilient enough
2, the manufacturing process steps among the present invention is easy, raw material drawing is easy, suitable suitability for industrialized production easy to process.
The specific embodiment:
Further specify through the instance case below.
Embodiment
The desk-top baked sausage of a kind of high brittleness, major ingredient comprise lean pork 50Kg, Fresh Grade Breast 30Kg part and emulsification fat 25Kg.Auxiliary material comprise frozen water 10Kg, salt 2Kg, white sugar 6Kg, glucose 8Kg, monosodium glutamate 0.2Kg, composite phosphate 0.3Kg, sodium iso-vc 0.1Kg, white pepper powder 0.1Kg, soybean protein isolate 2Kg,, converted starch 10Kg, carragheen 0.8Kg, lure red 0.004Kg, alkermes 0.004Kg, natrium nitrosum 0.003Kg part.. emulsification fat was processed in the vacuum emulsification agent by frozen water 8Kg, show condition 15Kg, soyabean protein powder 2Kg in emulsification 4-8 minute.
The preparation method of the desk-top baked sausage of above-mentioned high brittleness is:
1, preliminary treatment:
Raw meat adopts pork, chicken, show condition; Pork is divided into lean pork and fat; Lean pork, peeling, degrease, the head of boning, remove extravasated blood, hinder meat, impurity such as hair, freeze strand with the meat grinder band of device 8mm orifice plate and make twice; Emulsification fat, with show condition and soyabean protein powder emulsification system together;
2, stirring is pickled:
The raw meat that rubs is accurately taken by weighing the back by prescription drop in the mixer, strictness takes by weighing auxiliary material by prescription, and is sequentially added into various auxiliary materials and 2/3rds frozen water except that starch; Cover cover; Vacuumize, vacuum begins after vacuum reaches to stir less than-0.08Mpa; Mixing time is 25min, and filling material out-of-machine temperature is not higher than 12 ℃.The filling material goes out to put into behind the machine 0～4 ℃ the storehouse of pickling and leaves standstill and pickle 10～12 hours; The meat stuffing that to pickle is afterwards poured in the mixer once more, adds starch for preparing and the frozen water that is left 1/3rd, covers cover; Vacuumize, vacuum begins after vacuum reaches to stir less than-0.08Mpa; Mixing time 15 minutes, filling material out-of-machine temperature is not higher than 12 ℃.The filling material goes out the storehouse of pickling of putting into 0～4 ℃ behind the machine and places.
3, can: the meat stuffing that will pickle uses the 17# Collagent casing for sausages to carry out can, and can quantitatively is per 6 52 ~ 58g; The intact product of can hangs up unwheeling, in time goes into the stove boiling;
4, boiling: the unwheeling that will fill product pushes Fumigator, and digesting technoloy is:
The first step, the color development temperature remains on 55 ℃, and the time is controlled at 20min;
In second step, baking temperature remains on 65 ℃, and the time is controlled at 30min;
In the 3rd step, boiling temperature remains on 80 ℃, and the time is controlled at 20min;
In the 4th step, baking temperature remains on 95 ℃, and the time was controlled at 20 minutes;
In the 5th step, baking temperature remains on 65 ℃, and the time is controlled at 5min;
5, sterilization: the sterilization in time of the product after the packing, sterilization temperature are 95 ℃, and sterilizing time is 30min, in cold water, cool off 40min after the sterilization immediately, and central temperature reaches below 25 ℃ and gets final product.
Claims (8)
1. the desk-top baked sausage of high brittleness is characterized in that: be made up of major ingredient and auxiliary material; Major ingredient comprises 35 ~ 60 parts of porks, 20～30 parts in chicken, 20 ~ 30 parts of emulsified fats according to weight proportion; Auxiliary material according to weight proportion comprise 10～30 parts of frozen water, 1～3 part of salt, 5～10 parts of white sugar, 5 ~ 10 parts of glucose, 0.1～0.5 part of monosodium glutamate, 0.1～0.5 part of composite phosphate, 0.1 ~ 0.3 part of sodium iso-vc, 0.1～0.3 part of white pepper powder, 0.5～2.5 part of soybean protein isolate,, 6～10 parts of converted starches, 0.2～0.8 part of carragheen, 0.004～0.018 part of pigment.
2. the desk-top baked sausage of a kind of high brittleness according to claim 1 is characterized in that: above-mentioned pigment comprises red 0.002～0.008 part of temptation, 0.002 ~ 0.01 part of alkermes.
3. the desk-top baked sausage of a kind of high brittleness according to claim 1 is characterized in that: comprise 0.001～0.008 part of natrium nitrosum in the above-mentioned auxiliary material.
4. the desk-top baked sausage of a kind of high brittleness according to claim 1 is characterized in that: above-mentioned emulsified fat is processed by 5 ~ 10 parts of frozen water, 10 ~ 20 parts of show conditions and 1 ~ 3 part of emulsification of soyabean protein powder.
5. the preparation method of the desk-top baked sausage of a kind of high brittleness according to claim 1 is characterized in that: accomplish according to following steps:
1. preliminary treatment:, process emulsified fat with show condition, soyabean protein powder and frozen water emulsification together with pork, chicken and show condition strand system;
2. stir and pickle: pork that rubs and chicken are accurately taken by weighing in the input mixer of back by prescription; And be sequentially added into various auxiliary materials and 2/3rds frozen water except that starch, and cover cover, begin after vacuumizing to stir; Mixing time is 20～30min, filling material out-of-machine temperature≤12 ℃; The filling material goes out to put into behind the machine 0～4 ℃ the storehouse of pickling and leaves standstill and pickle the filling material that will pickle after 10～12 hours and pour mixer once more into; Add starch for preparing and the frozen water that is left 1/3rd; Cover cover, begin after carrying out vacuumizing the second time to stir mixing time 10 ~ 20 minutes; Filling material out-of-machine temperature≤12 ℃, filling material go out the storehouse of pickling of putting into 0～4 ℃ behind the machine and place;
3. the filling material after will pickling uses the boiling of casing can fed to boiler;
4. the product after the boiling is carried out sterilization, get final product.
6. the preparation method of the desk-top baked sausage of a kind of high brittleness according to claim 5 is characterized in that: the above-mentioned vacuum that vacuumizes is less than-0.08Mpa.
7. the preparation method of the desk-top baked sausage of a kind of high brittleness according to claim 5, it is characterized in that: the detailed process of above-mentioned boiling is:
The first step, the color development temperature remains on 50 ~ 60 ℃, and the time is controlled at 10～30min;
In second step, baking temperature remains on 60 ~ 70 ℃, and the time is controlled at 10 ~ 30min;
In the 3rd step, boiling temperature remains on 80 ~ 90 ℃, and the time is controlled at 20～40min;
In the 4th step, baking temperature remains on 90～100 ℃, and the time was controlled at 10 ~ 30 minutes;
In the 5th step, baking temperature remains on 60 ~ 80 ℃, and the time is controlled at 5～10min.
8. the preparation method of the desk-top baked sausage of a kind of high brittleness according to claim 5; It is characterized in that: the condition of above-mentioned sterilization is: sterilization temperature is 90～95 ℃; Sterilizing time is 30～40min, in cold water, cools off 40～50min after the sterilization immediately, and central temperature reaches below 25 ℃ and gets final product.
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| CN2012102563863A CN102793208A (en) | 2012-07-24 | 2012-07-24 | High-crispness Taiwanese style roasted sausage and preparation method thereof |
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| CN2012102563863A CN102793208A (en) | 2012-07-24 | 2012-07-24 | High-crispness Taiwanese style roasted sausage and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
| CN103190636A (en) * | 2013-04-09 | 2013-07-10 | 天津春宇食品配料有限公司 | Pickled pepper flavor sausage and preparation method thereof |
| CN103598619A (en) * | 2013-11-15 | 2014-02-26 | 南通玉兔集团有限公司 | Process for preparing sausages |
| 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 |
| CN105360989A (en) * | 2015-11-19 | 2016-03-02 | 安徽富煌三珍食品集团有限公司 | Kiss sausage and processing technology thereof |
| CN105831617A (en) * | 2016-04-12 | 2016-08-10 | 河南佳怡食品有限公司 | Method for enhancing crispness of hog dried casing Taiwan-style sausage and Taiwan-style sausage |
| CN106360407A (en) * | 2016-08-26 | 2017-02-01 | 李冬琼 | Preparation method of sausages |
| CN107495159A (en) * | 2017-09-20 | 2017-12-22 | 中南林业科技大学 | A kind of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage and preparation method thereof |
| CN105054106B (en) * | 2015-07-14 | 2018-07-03 | 湖南唐人神肉制品有限公司 | A kind of pyrus nivalis sausage and preparation method thereof |
| CN108719838A (en) * | 2018-06-04 | 2018-11-02 | 河南华炬生物工程有限公司 | A kind of production method of the pure meat baloney of gristle |
| CN108991407A (en) * | 2018-07-27 | 2018-12-14 | 湖南唐人神肉制品有限公司 | A kind of instant sausage and preparation method thereof |
| CN109007627A (en) * | 2018-08-13 | 2018-12-18 | 韶关市曲江区亚细农副产品有限公司 | A kind of sausage and preparation method thereof |
| CN109221963A (en) * | 2018-08-24 | 2019-01-18 | 深圳市金口味食品有限公司 | A kind of low fat high protein calcic chicken meat sausage and preparation method thereof |
| CN113598324A (en) * | 2021-06-23 | 2021-11-05 | 安徽科技学院 | Baked sausage crisp chips and processing method thereof |
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2012
- 2012-07-24 CN CN2012102563863A patent/CN102793208A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
| 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 |
| CN103190636A (en) * | 2013-04-09 | 2013-07-10 | 天津春宇食品配料有限公司 | Pickled pepper flavor sausage and preparation method thereof |
| CN103598619A (en) * | 2013-11-15 | 2014-02-26 | 南通玉兔集团有限公司 | Process for preparing sausages |
| CN105054106B (en) * | 2015-07-14 | 2018-07-03 | 湖南唐人神肉制品有限公司 | A kind of pyrus nivalis sausage and preparation method thereof |
| CN105360989A (en) * | 2015-11-19 | 2016-03-02 | 安徽富煌三珍食品集团有限公司 | Kiss sausage and processing technology thereof |
| CN105831617A (en) * | 2016-04-12 | 2016-08-10 | 河南佳怡食品有限公司 | Method for enhancing crispness of hog dried casing Taiwan-style sausage and Taiwan-style sausage |
| CN105831617B (en) * | 2016-04-12 | 2019-09-17 | 河南佳怡食品有限公司 | One boar dried casings Taiwan-style baked sausage increases crisp method |
| CN106360407A (en) * | 2016-08-26 | 2017-02-01 | 李冬琼 | Preparation method of sausages |
| CN107495159A (en) * | 2017-09-20 | 2017-12-22 | 中南林业科技大学 | A kind of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage and preparation method thereof |
| CN107495159B (en) * | 2017-09-20 | 2020-11-20 | 中南林业科技大学 | Ultramicro phyllostachys pracecox shoot dietary fiber ham sausage and preparation method thereof |
| CN108719838A (en) * | 2018-06-04 | 2018-11-02 | 河南华炬生物工程有限公司 | A kind of production method of the pure meat baloney of gristle |
| CN108991407A (en) * | 2018-07-27 | 2018-12-14 | 湖南唐人神肉制品有限公司 | A kind of instant sausage and preparation method thereof |
| CN109007627A (en) * | 2018-08-13 | 2018-12-18 | 韶关市曲江区亚细农副产品有限公司 | A kind of sausage and preparation method thereof |
| CN109221963A (en) * | 2018-08-24 | 2019-01-18 | 深圳市金口味食品有限公司 | A kind of low fat high protein calcic chicken meat sausage and preparation method thereof |
| CN113598324A (en) * | 2021-06-23 | 2021-11-05 | 安徽科技学院 | Baked sausage crisp chips and processing method thereof |
| CN113598324B (en) * | 2021-06-23 | 2023-11-14 | 安徽科技学院 | Dried crisp slices of roast sausage and processing method thereof |
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Application publication date: 20121128 |