CN102813230A - Chicken sausage pill and preparation method thereof - Google Patents
Chicken sausage pill and preparation method thereof Download PDFInfo
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- CN102813230A CN102813230A CN2012103434338A CN201210343433A CN102813230A CN 102813230 A CN102813230 A CN 102813230A CN 2012103434338 A CN2012103434338 A CN 2012103434338A CN 201210343433 A CN201210343433 A CN 201210343433A CN 102813230 A CN102813230 A CN 102813230A
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Abstract
The invention discloses a chicken sausage pill which comprises the components in parts by weight: 2-5 parts of collagen casing and 40-50 parts of chicken breast meat, 30-40 parts of minced chicken meat, 10-20 parts of chicken skin, 5-8 parts of soy protein, 10-20 parts of starch, 10-20 parts of ice water, 8-10 parts of seasoning, 1-3 parts of food additives, 0.5-1 part of food flavor and 1-3 parts of spice which are filled into the collagen casing. The chicken sausage pill can be widely used in food making, barbecue, soup making, Fondue Chinoise and frying. The chicken sausage pill effectively avoids the sweet and greasy taste of flour and rice products and high-fat and greasy taste of meat products, thus reaching the aim of reducing lipid and supplying nutrients.
Description
Technical field
The present invention relates to a kind of chicken meat sausage ball and preparation method thereof.
Background technology
The meat products of selling in the market moving, the meat of poultris processing is a big series with chafing dish ball class mainly, for example: burger, tribute ball, Stuffed Meat Balls etc.; The chafing dish ball class of the rotten processing of fish is another big series, for example: fish ball, Stuffed Fish Balls, chopped spring onion fish ball etc., the processing mode that all adopts the tank boiling to finalize the design decomposes the intrinsic flavour of dilution raw material in the boiling process, can't be with the genuine fully reservation of product.
Summary of the invention
Goal of the invention: the objective of the invention is to deficiency, the chicken meat sausage that a kind of mouthfeel is good, pleasant impression is salubrious ball is provided to prior art.
Another object of the present invention is to provide the preparation method of this chicken meat sausage ball.
Technical scheme: chicken meat sausage ball according to the invention; Comprise following component: Collagent casing for sausages 2-5 part with record Fresh Grade Breast 40-50 part, minced chicken meat 30-40 part, cock skin 10-20 part, soybean protein 5-8 part, starch 10-20 part, frozen water 10-20 part, flavoring 8-10 part, food additives 1-3 part, flavoring essence 0.5-1 part, the spice 1-3 part in Collagent casing for sausages, in weight portion.
Said flavoring is salt, sugar and monosodium glutamate, adds as required.
Said food additives are carragheen, beet red, D-sodium isoascorbate and special delicious, add as required.
Said flavoring essence is a high power meat essential oil, adds as required.
Said spice is the smart powder of white pepper powder and good flavor meat, adds as required.
The preparation method of chicken meat sausage ball of the present invention comprises the steps:
(1) cut and mix, prepare burden: Fresh Grade Breast, chicken and cock skin are dropped into meat grinder respectively pulverize, becoming weighs according to proportioning respectively behind the mud shape sends between trucd mixer, other components is weighed according to proportioning send between trucd mixer;
(2) vacuum stirring: open mixer, raw material is dropped in order carry out gradation and be stirred to evenly, the vacuum of stirring is 0.06kpa, and slurry temperature is controlled at 4-6 ℃;
(3) pickle: the meat that stirs slurry is poured in the meat car, shifted onto and pickle the storehouse and pickle 8-12 hour, storehouse temperature control at 0 ℃ to 7 ℃;
(4) bowel lavage, binding: the meat slurry that will pickle pushes the moulding garage, opens automatic sausage filler, the meat slurry is recorded in the Collagent casing for sausages, and the intestines of irritating are carried out the binding segmentation;
(5) boiling: will irritate intestines well around steaming the intestines go-cart on the last bridge, and push steam box, the steam box digital display screen is provided with parameter and carries out the boiling operation: the first step is dry: the temperature settings is 65 ± 2 ℃, duration 20 ± 2 minutes; The second step boiling: the temperature settings is 80 ± 2 ℃, duration 15 ± 2 minutes; The 3rd step exhaust: duration 3 minutes; Steam pressure all is controlled at 1.5-2mpa;
(6) intestines are drawn in cooling: the intestines after the boiling are placed into cooled region cool off, treat that the intestines body fully cools off after, the pulling force through the binding circle is divided into uniform section with the intestines body;
(7) quick-frozen: the intestines body is sent to the quick-frozen workshop; Pour tunnel vibration section into; Through well-regulated vibration product is paved, the entering tunnel entrance of no heaped-up, the control time from the charging aperture to the discharging opening is no more than 15 minutes; The freeze tunnel temperature is controlled at and is not less than-35 ℃, and central temperature reaches-18 ℃;
(8) packing: interior packaging material is sterilized earlier at disinfection room, then the intestines body is carried out inner packing; Again the interior intestines body of the wrapping outer bag box of packing into;
(9) warehouse-in: finished product gets into warehouse for finished product and stores, and the temperature of warehouse for finished product remains between subzero 20 ℃ to subzero 18 ℃.
Preferably, the concrete operation method of vacuum stirring is in the step (2): pour Fresh Grade Breast and minced chicken meat into the positive and negative stirring of mixer 2～5 minutes, add 1/3 amount of 1/3 and the total deal of frozen water of flavoring essence and the total deal of flavoring then; Close the mixer top cover, open vavuum pump and vacuumize, treat that digital display screen is shown as 0.06kpa, the positive and negative stirring of machine 3～5 minutes; Close vavuum pump then and open relief valve; Open top cover; Cock skin is added mixer, close top cover, the open vacuum pump; Treat when digital display screen is shown as 0.06kpa soybean protein, starch, food additives, spice and the flavoring and the flavoring essence that remain 2/3 amount are sucked in the mixer positive and negative stirring 3～5 minutes; To remain 2/3 frozen water again and suck mixer, the machine normal rotation was closed vavuum pump after 2～3 minutes, opened relief valve, clicked on the digital display screen pulp and drove control button, was connected on discharging opening and emitted slurry with pushing away bucket, can click pulp pass button control speed in the process; After slurry is emitted fully, the closing machine power supply.
Beneficial effect: 1, to adopt animal products be major ingredient in the present invention, through rubbing or be equipped with auxiliary materials such as vegetable protein, starch, flavoring; Through repair cut shaping, pickled, pour into finalize the design in the Collagent casing for sausages etc. before processed; After carry out drying, boiling typing, the mouthfeel mouthfeel is plentiful and mellow, pleasant impression is salubrious; Outward appearance is novel in the full little red date in 4.5-6 centimetre two ends, does not duplicate in the form of ball class circle.2, the invention can be widely used in to transfer and eat, roasts, boils soup, mutton cooked in a chafing pot, fried.Effectively avoid the high and greasy sense of taste of sweet greasy mouthfeel of face rice made products and meat fat content, reached the purpose of lipid-lowering nourishing.
Description of drawings
Fig. 1 is the inventive method flow chart.
The specific embodiment
Be elaborated in the face of technical scheme of the present invention down, but protection scope of the present invention is not limited to said embodiment.
Embodiment 1:Chicken meat sausage ball of the present invention; Comprise following component: 2 parts of Collagent casing for sausages and 1 part of 10 parts of 10 parts of 5 parts of 10 parts of 30 parts of 40 parts of Fresh Grade Breast, minced chicken meat, cock skins, soybean proteins, starch, frozen water, 8 parts of flavorings (salt, sugar and monosodium glutamate), 1 part of food additives (carragheen, beet red, D-sodium isoascorbate and special delicious), 0.5 part of flavoring essence (high power meat essential oil), spice (the smart powder of white pepper powder and good flavor meat) recording in Collagent casing for sausages, in weight portion.
The preparation method comprises the steps, and is as shown in Figure 1:
(1) cuts and mix, prepare burden: the meat poultry that the qualified supplier who deposits in the raw material freezer provides is led out, removed the raw material exterior and interior packing and check whether the surface has behind the foreign material classification be placed in to thaw on the shelf for use.Open the blender power supply then, inspection machine each item performance, whether the test running machine is normal.After confirming that machine is normal, Fresh Grade Breast, chicken and cock skin are dropped into meat grinder respectively pulverize, weigh according to proportioning respectively behind the one-tenth mud shape and send between trucd mixer, other components are weighed according to proportioning send between trucd mixer;
(2) vacuum stirring: open mixer, inspection machine each item performance, confirming that machine run drops into raw material after normal in order carries out gradation and is stirred to evenly, and the vacuum of stirring is 0.06kpa, and slurry temperature is controlled at 4-6 ℃; Concrete grammar is: pour Fresh Grade Breast and minced chicken meat into the positive and negative stirring of mixer 2 minutes, add 1/3 amount of 1/3 and the total deal of frozen water of flavoring essence and the total deal of flavoring then; Close the mixer top cover, open vavuum pump and vacuumize, treat that digital display screen is shown as 0.06kpa, the positive and negative stirring of machine 4 minutes; Close vavuum pump then and open relief valve; Open top cover; Cock skin is added mixer, close top cover, the open vacuum pump; Treat when digital display screen is shown as 0.06kpa soybean protein, starch, food additives, spice and the flavoring and the flavoring essence that remain 2/3 amount are sucked in the mixer positive and negative stirring 4 minutes; To remain 2/3 frozen water again and suck mixer, the machine normal rotation was closed vavuum pump after 2 minutes, opened relief valve, clicked on the digital display screen pulp and drove control button, was connected on discharging opening and emitted slurry with pushing away bucket, can click pulp pass button control speed in the process; After slurry is emitted fully, the closing machine power supply;
(3) pickle: the meat that stirs slurry is poured in the meat car, shifted onto and pickle the storehouse and pickle 8-12 hour, storehouse temperature control at 0 ℃ to 7 ℃;
(4) bowel lavage, binding: the meat slurry that will pickle pushes the moulding garage, opens automatic sausage filler, and whether inspection and definite machine work well; To starch bucket and shift rise slurry bucket on the escalator onto, pour in the machine hopper, and with one section knotting of Collagent casing for sausages; The other end is inserted on the discharge nozzle, and pin is treaded the material control pedal, carries out the bowel lavage operation; Note evenly operation of bowel lavage running action, avoided the jejunum body to occur.Intestines to irritating carry out the binding segmentation, intestines body one end is passed binding machine after, the good size that needs of scale on table top tolerance; Left hand send intestines; The right hand is pushed the binding control panel and is carried out binding operation, and every section must be alignd all that to guarantee to prick intestines size length even in scale bar, when the size of terminal 30-50 centimetre; With the end knotting, operate again;
(5) boiling: after whether the running of inspection boiling intestines machine is normal; Irritating intestines well around steaming the intestines go-cart on the last bridge, push steam box, whether the inspection chamber door is closed tight; The steam box digital display screen is provided with parameter and carries out the boiling operation: the first step is dry: the temperature settings is 65 ± 2 ℃, duration 20 ± 2 minutes; The second step boiling: the temperature settings is 80 ± 2 ℃, duration 15 ± 2 minutes; The 3rd step exhaust: duration 3 minutes; Steam pressure all is controlled at 1.5-2mpa;
(6) intestines are drawn in cooling: open the steam box outlet portal, pull out hang the intestines frame all cooled region cool off, treat that the intestines body fully cools off after, draw the intestines personnel can draw the intestines operation; The peg that overworks the intestines body in the unwheeling is taken off, and both hands are held into gradient and are put under and draw the intestines desktop, drag the end of a thread on the other hand; Drag on the other hand the intestines body, with strength reverse, with the pulling force of binding circle the intestines body is divided into uniform section; Divide the stainless steel disc of packing into, require 3 floor heights that are no more than of the interior dress of every dish, prevent heap pressure modification;
(7) quick-frozen: the intestines body of sabot is sent to the quick-frozen workshop; Pour tunnel vibration section in order into; Through well-regulated vibration product is paved, the entering tunnel entrance of no heaped-up, the control time from the charging aperture to the discharging opening is no more than 15 minutes; The freeze tunnel temperature is controlled at and is not less than-35 ℃, and central temperature reaches-18 ℃;
(8) packing: interior packaging material was sterilized 20 minutes with ozone generator at disinfection room, then the intestines body is carried out inner packing; Again the interior intestines body of the wrapping outer bag box of packing into;
(9) warehouse-in: finished product gets into warehouse for finished product and stores, and the temperature of warehouse for finished product remains between subzero 20 ℃ to subzero 18 ℃.
Embodiment 2:The component of present embodiment product and preparation method are with embodiment 1; Difference is; Each components contents is respectively: 5 parts of Collagent casing for sausages and 3 parts of 20 parts of 20 parts of 8 parts of 20 parts of 40 parts of 50 parts of Fresh Grade Breast, minced chicken meat, cock skins, soybean proteins, starch, frozen water, 10 parts of flavorings (salt, sugar and monosodium glutamate), 3 parts of food additives (carragheen, beet red, D-sodium isoascorbate and special delicious), 1 part of flavoring essence (high power meat essential oil), spices (the smart powder of white pepper powder and good flavor meat) recording in Collagent casing for sausages, and in weight portion.
Embodiment 3:The component of present embodiment product and preparation method are with embodiment 1; Difference is; Each components contents is respectively: 3 parts of Collagent casing for sausages and 2 parts of 15 parts of 15 parts of 6 parts of 15 parts of 35 parts of 45 parts of Fresh Grade Breast, minced chicken meat, cock skins, soybean proteins, starch, frozen water, 9 parts of flavorings (salt, sugar and monosodium glutamate), 2 parts of food additives (carragheen, beet red, D-sodium isoascorbate and special delicious), 0.8 part of flavoring essence (high power meat essential oil), spices (the smart powder of white pepper powder and good flavor meat) recording in Collagent casing for sausages, and in weight portion.
As stated, although represented and explained the present invention that with reference to specific preferred embodiment it shall not be construed as the restriction to the present invention self.Under the spirit and scope of the present invention prerequisite that does not break away from the accompanying claims definition, can make various variations in form with on the details to it.
Claims (7)
1. chicken meat sausage ball; It is characterized in that comprising following component: Collagent casing for sausages 2-5 part with record Fresh Grade Breast 40-50 part, minced chicken meat 30-40 part, cock skin 10-20 part, soybean protein 5-8 part, starch 10-20 part, frozen water 10-20 part, flavoring 8-10 part, food additives 1-3 part, flavoring essence 0.5-1 part, the spice 1-3 part in Collagent casing for sausages, in weight portion.
2. chicken meat sausage ball according to claim 1 is characterized in that: said flavoring is salt, sugar and monosodium glutamate.
3. chicken meat sausage ball according to claim 1 is characterized in that: said food additives are carragheen, beet red, D-sodium isoascorbate and special delicious.
4. chicken meat sausage ball according to claim 1 is characterized in that: said flavoring essence is a high power meat essential oil.
5. chicken meat sausage ball according to claim 1 is characterized in that: said spice is the smart powder of white pepper powder and good flavor meat.
6. the preparation method of chicken meat sausage ball according to claim 1 is characterized in that comprising the steps:
(1) cut and mix, prepare burden: Fresh Grade Breast, chicken and cock skin are dropped into meat grinder respectively pulverize, becoming weighs according to proportioning respectively behind the mud shape sends between trucd mixer, other components is weighed according to proportioning send between trucd mixer;
(2) vacuum stirring: open mixer, raw material is dropped in order carry out gradation and be stirred to evenly, the vacuum of stirring is 0.06kpa, and slurry temperature is controlled at 4-6 ℃;
(3) pickle: the meat that stirs slurry is poured in the meat car, shifted onto and pickle the storehouse and pickle 8-12 hour, storehouse temperature control at 0 ℃ to 7 ℃;
(4) bowel lavage, binding: the meat slurry that will pickle pushes the moulding garage, opens automatic sausage filler, the meat slurry is recorded in the Collagent casing for sausages, and the intestines of irritating are carried out the binding segmentation;
(5) boiling: will irritate intestines well around steaming the intestines go-cart on the last bridge, and push steam box, the steam box digital display screen is provided with parameter and carries out the boiling operation: the first step is dry: the temperature settings is 65 ± 2 ℃, duration 20 ± 2 minutes; The second step boiling: the temperature settings is 80 ± 2 ℃, duration 15 ± 2 minutes; The 3rd step exhaust: duration 3 minutes; Steam pressure all is controlled at 1.5-2mpa;
(6) intestines are drawn in cooling: the intestines after the boiling are placed into cooled region cool off, treat that the intestines body fully cools off after, the pulling force through the binding circle is divided into uniform section with the intestines body;
(7) quick-frozen: the intestines body is sent to the quick-frozen workshop; Pour tunnel vibration section into; Through well-regulated vibration product is paved, the entering tunnel entrance of no heaped-up, the control time from the charging aperture to the discharging opening is no more than 15 minutes; The freeze tunnel temperature is controlled at and is not less than-35 ℃, and central temperature reaches-18 ℃;
(8) packing: interior packaging material is sterilized earlier at disinfection room, then the intestines body is carried out inner packing; Again the interior intestines body of the wrapping outer bag box of packing into;
(9) warehouse-in: finished product gets into warehouse for finished product and stores, and the temperature of warehouse for finished product remains between subzero 20 ℃ to subzero 18 ℃.
7. the preparation method of chicken meat sausage ball according to claim 6; It is characterized in that: the concrete operation method of vacuum stirring is in the step (2): pour Fresh Grade Breast and minced chicken meat into the positive and negative stirring of mixer 2～5 minutes, add 1/3 amount of 1/3 and the total deal of frozen water of flavoring essence and the total deal of flavoring then; Close the mixer top cover, open vavuum pump and vacuumize, treat that digital display screen is shown as 0.06kpa, the positive and negative stirring of machine 3～5 minutes; Close vavuum pump then and open relief valve; Open top cover; Cock skin is added mixer, close top cover, the open vacuum pump; Treat when digital display screen is shown as 0.06kpa soybean protein, starch, food additives, spice and the flavoring and the flavoring essence that remain 2/3 amount are sucked in the mixer positive and negative stirring 3～5 minutes; To remain 2/3 frozen water again and suck mixer, the machine normal rotation was closed vavuum pump after 2～3 minutes, opened relief valve, clicked on the digital display screen pulp and drove control button, was connected on discharging opening and emitted slurry with pushing away bucket, can click pulp pass button control speed in the process; After slurry is emitted fully, the closing machine power supply.
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| CN201210343433.8A CN102813230B (en) | 2012-09-17 | 2012-09-17 | Chicken sausage pill and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103734770A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Breakfast sausage with basil flavor and manufacturing method thereof |
| CN103750378A (en) * | 2014-01-10 | 2014-04-30 | 南京农业大学 | Yoghourt flavor chicken sausage and preparation method thereof |
| CN104026627A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Sausage and preparing method thereof |
| CN104223170A (en) * | 2014-07-18 | 2014-12-24 | 北镇市沟帮子食品有限公司 | Chicken Tofu preparation method |
| CN107259390A (en) * | 2017-06-09 | 2017-10-20 | 六安维奥智能科技有限公司 | A kind of chicken meat sausage formula and its manufacture craft |
| CN109170502A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of silkworm chrysalis meat gruel intestines and its processing method |
| 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 |
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| CN102266073A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Pine nut corn baked sausage and preparation method thereof |
| CN102302185A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Preparation method of glutinous rice chicken rod |
| CN102697083A (en) * | 2012-03-19 | 2012-10-03 | 南昌宝迪农业科技有限公司 | Crispy sausage and preparation method thereof |
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| CN102266073A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Pine nut corn baked sausage and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734770A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Breakfast sausage with basil flavor and manufacturing method thereof |
| CN103734770B (en) * | 2013-12-14 | 2016-01-27 | 山东惠发食品股份有限公司 | Breakfast sausage with basil flavor and preparation method thereof |
| CN103750378A (en) * | 2014-01-10 | 2014-04-30 | 南京农业大学 | Yoghourt flavor chicken sausage and preparation method thereof |
| CN104026627A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Sausage and preparing method thereof |
| CN104223170A (en) * | 2014-07-18 | 2014-12-24 | 北镇市沟帮子食品有限公司 | Chicken Tofu preparation method |
| CN107259390A (en) * | 2017-06-09 | 2017-10-20 | 六安维奥智能科技有限公司 | A kind of chicken meat sausage formula and its manufacture craft |
| 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 |
| CN109170502A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of silkworm chrysalis meat gruel intestines and its processing method |
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|---|---|
| CN102813230B (en) | 2014-02-12 |
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