CN102894396A - Method for preparing sausages by utilizing blood of beasts and birds - Google Patents
Method for preparing sausages by utilizing blood of beasts and birds Download PDFInfo
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- CN102894396A CN102894396A CN201210411290XA CN201210411290A CN102894396A CN 102894396 A CN102894396 A CN 102894396A CN 201210411290X A CN201210411290X A CN 201210411290XA CN 201210411290 A CN201210411290 A CN 201210411290A CN 102894396 A CN102894396 A CN 102894396A
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Abstract
The invention relates to a method for preparing sausages by utilizing blood of beasts and birds. The method comprises the following operation steps of: raw meat treatment, beasts and birds blood treatment, mincemeat preparation, filler pouring and cooking, wherein during cooking of the mincemeat, salt, water, gourmet powder, phosphate, vitamin C, vitamin E, five spices powder and beasts and birds blood are added in meat paste; uniformly stirring, and pickling 24 hours. The key technology is that a sodium nitrite and hemoglobin reaction in a pickling and heating process and a color aiding action of the vitamin C and E are utilized, and the tincture of the sausages are stable; and the product sausage is pink, the tincture is fresh and uniform, the spice is rich, the texture is tender and elastic, and the sliced sheet is smooth and stable.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to utilize livestock and poultry blood to prepare the method for sausage.
Background technology
Blood is livestock and poultry processing important by-products.China produces meat big country as the first in the world, and blood resource is abundant.Hemotrophic nutrition is abundant, is rich in the compositions such as albumen, PORPHYRIN IRON.Mainly as feed, extraction biochemical drug and the raw material of making the blood cake, major part does not add utilization, is directly discarded China's blood, has both caused the waste of a large amount of protein resources, causes again serious environmental problem at present.The blood color and luster is stable not, has restricted its application at food processing field.Improving the stability of blood color and luster, is to solve the key issue that blood is used in food processing.At present, blood main application form in food processing has: (1) preparation nitrosohaemoglobin, as the meat pigment.Concrete grammar is: utilize first nitrite and blood to prepare nitrosohaemoglobin, again with according to a certain percentage composite, the processing that is used for meat products such as nitrosohaemoglobin and natrium nitrosum, vitamin C.This process relates to the preparation of nitrosohaemoglobin, the secondary of nitrosohaemoglobin uses.(2) be added directly in the meat gruel as material composition.Concrete grammar is: fresh livestock and poultry blood is added directly in the sausage according to a certain percentage as one of formula components.But present method is not carried out stabilization technology to blood and is processed, the blood color and luster be heated with storage in easy bad change, product is difficult to be accepted by the consumer; Perhaps adopt fume smoking method to make the product colouring, color is darker.
Summary of the invention
For solve the livestock and poultry blood color and luster be heated with storage in the problem of easy bad change, the present invention provides a kind of method of utilizing livestock and poultry blood to prepare sausage by process modification.
Concrete technical scheme of the present invention is as follows:
It is as follows to utilize livestock and poultry blood to prepare the concrete operation step of sausage method:
(1) raw meat is processed
Remove muscle tendon, cartilage and clot in lean pork or the Fresh Grade Breast, clean, drain, be twisted into meat mincing; The pig show condition is cut into 0.8cm
3Little fourth; Meat mincing and pig show condition were mixed by weight 9: 1, rub, make meat gruel;
(2) livestock and poultry blood is processed
The fresh livestock and poultry blood qualified to sanitary inspection carries out anti-freezing and break process successively, and the anti-freezing treatment conditions are: adding concentration is 0.6% W/V natrium citricum, shakes up; The break process condition is: 4～10 ℃ of temperature, rotating speed 13000-15000rpm, time 2～3min;
(3) meat stuffing preparation
Adding 2.5g salt, 5.0g water, 0.015g monosodium glutamate, 0.3g phosphate, 0.6g five-spice powder, 0.03g vitamin C, 0.05g vitamin E, 2～7ml concentration are sodium nitrite solution and 1.8～5.5 ml livestock and poultry bloods of 0.1% W/V in the 100g meat gruel, stir, pickle 24h under 4～10 ℃ of the temperature, make meat stuffing;
(4) fill with filling
With clear water casing is cleaned, is drained, casing is cut into the long segment of 10cm, an end of casing is folding and beat button, pour into fillings after, the other end of casing is folded dozen detain again;
(5) boiling
Put into 85 ℃ water boiling 40min with filling with good sausage, namely get sausage product; The sausage product pinkiness, color and luster is vivid evenly to give off a strong fragrance, the tenderer and high resilience of quality, it is solid level and smooth to cut into slices.
Described fresh livestock and poultry blood is fresh pig blood or new freshly-slaughtered poultry blood or fresh duck blood.
The present invention adopts according to a certain percentage composite being added in the meat gruel of livestock and poultry blood and natrium nitrosum and vitamin C and vitamin E, utilization pickle with heating process natrium nitrosum and hemoglobin reaction and vitamin C and E help the look effect, make sausage present stable and uniform, pink color and luster, by the consumer is liked.
Adopt the sausage of the present invention's preparation, brightness value (L* value) reaches 53.37～60.75, and red scale value (a* value) reaches 13.17～16.69, and yellow value degree (b* value) reaches 9.40～11.83, is uniform pink, and color and luster obviously is better than other similar sausages.In addition, the addition of per kilogram nitrite in sausage sodium nitrate is 20～70 milligrams, far below state-set standard.
The specific embodiment
Below in conjunction with embodiment the present invention is done to describe further.
Embodiment 1
(1) processing of raw meat
Remove the muscle tendon, cartilage, clot of lean pork part etc., clean, drain, be twisted into meat mincing with meat grinder.The pig show condition is cut into 0.8cm
3Little fourth.Meat mincing and pig show condition were mixed by weight 9: 1, rub, make meat gruel;
(2) processing of blood
Carry out successively anti-freezing and break process to collecting the qualified new freshly-slaughtered poultry blood of sanitary inspection.The anti-freezing treatment conditions are: adding concentration is 0.6% W/V natrium citricum, shakes up.The break process condition is: 4～10 ℃ of temperature, rotating speed 13000-15000rpm, time 2～3min;
(3) preparation of meat stuffing
In the 100g meat gruel, adding 2.5g salt, 5g water, 0.015g monosodium glutamate, 0.6g five-spice powder, 0.3g phosphate, 0.03g vitamin C, 0.05g vitamin E, 5ml concentration are 0.1% W/V sodium nitrite solution (NaNO
2) and 1.8 ml chicken blood, stir, pickle 24h under 4 ℃ of the temperature, make meat stuffing;
(4) fill with filling
Clean casing with clear water, drain.Casing is cut into the long segment of 10cm, the one end is folded, also beats button, pour into the fillings of pickling, the other end with casing folds dozen button again;
(5) boiling
Put into 85 ℃ water boiling 40min with filling with good sausage, namely get sausage product.The sausage product pinkiness, color and luster is vivid evenly to give off a strong fragrance, the tenderer and high resilience of quality, it is solid level and smooth to cut into slices.
Embodiment 2
(1) processing of raw meat
Remove the muscle tendon, cartilage, clot of lean pork part etc., clean, drain, be twisted into meat mincing with meat grinder.The pig show condition is cut into 0.8cm
3Little fourth.Meat mincing and pig show condition were mixed by weight 9: 1, rub, make meat gruel;
(2) processing of blood
Carry out successively anti-freezing and break process to collecting the qualified fresh duck blood of sanitary inspection.The anti-freezing treatment conditions are: adding concentration is 0.6% W/V natrium citricum, shakes up.The break process condition is: 4～10 ℃ of temperature, rotating speed 13000-15000rpm, time 2～3min;
(3) preparation of meat stuffing
In the 100g meat gruel, adding 2.5g salt, 5g water, 0.015g monosodium glutamate, 0.6g five-spice powder, 0.3g phosphate, 0.03g vitamin C, 0.05g vitamin E, 3.0 ml concentration are 0.1% W/V sodium nitrite solution (NaNO
2) and 2.2 ml duck blood, stir, pickle 24h under 4 ℃ of the temperature, make meat stuffing;
(4) fill with filling
Clean casing with clear water, drain.Casing is cut into the long segment of 10cm, the one end is folded, also beats button, pour into the fillings of pickling, the other end with casing folds dozen button again;
(5) boiling
Put into 85 ℃ water boiling 40min with filling with good sausage, namely get sausage product.The sausage product pinkiness, color and luster is vivid evenly to give off a strong fragrance, the tenderer and high resilience of quality, it is solid level and smooth to cut into slices.
Embodiment 3
(1) processing of raw meat
Remove the muscle tendon, cartilage, clot of lean pork part etc., clean, drain, be twisted into meat mincing with meat grinder.The pig show condition is cut into 0.8cm
3Little fourth.Meat mincing and pig show condition were mixed by weight 9: 1, rub, make meat gruel;
(2) processing of blood
Carry out successively anti-freezing and break process to collecting the qualified fresh pig blood of sanitary inspection.The anti-freezing treatment conditions are: adding concentration is 0.6% W/V natrium citricum, shakes up.The break process condition is: 4～10 ℃ of temperature, rotating speed 13000-15000rpm, time 2～3min;
(3) preparation of meat stuffing
In the 100g meat gruel, adding 2.5g salt, 5g water, 0.015g monosodium glutamate, 0.6g five-spice powder, 0.3g phosphate, 0.03g vitamin C, 0.05g vitamin E, 2ml concentration are 0.1% W/V sodium nitrite solution (NaNO
2) and 1.8 ml pig blood, stir, pickle 24h under 4 ℃ of the temperature, make meat stuffing;
(4) fill with filling
Clean casing with clear water, drain.Casing is cut into the long segment of 10cm, the one end is folded, also beats button, pour into the fillings of pickling, the other end with casing folds dozen button again;
(5) boiling
Put into 85 ℃ water boiling 40min with filling with good sausage, namely get sausage product.The sausage product pinkiness, color and luster is vivid evenly to give off a strong fragrance, the tenderer and high resilience of quality, it is solid level and smooth to cut into slices.
Embodiment 4
(1) processing of raw meat
Remove the muscle tendon, cartilage, clot of Fresh Grade Breast part etc., clean, drain, be twisted into meat mincing with meat grinder.The pig show condition is cut into 0.8cm
3Little fourth.Meat mincing and pig show condition were mixed by weight 9: 1, rub, make meat gruel;
(2) processing of blood
Carry out successively anti-freezing and break process to collecting the qualified new freshly-slaughtered poultry blood of sanitary inspection.The anti-freezing treatment conditions are: adding concentration is 0.6% W/V natrium citricum, shakes up.The break process condition is: 4～10 ℃ of temperature, rotating speed 13000-15000rpm, time 2～3min;
(3) preparation of meat stuffing
In the 100g meat gruel, adding 2.5g salt, 5g water, 0.015g monosodium glutamate, 0.6g five-spice powder, 0.3g phosphate, 0.03g vitamin C, 0.05g vitamin E, 7ml concentration are 0.1% W/V sodium nitrite solution (NaNO
2) and 5.5 ml chicken blood, stir, pickle 24h under 4 ℃ of the temperature, make meat stuffing;
(4) fill with filling
Clean casing with clear water, drain.Casing is cut into the long segment of 10cm, the one end is folded, also beats button, pour into the fillings of pickling, the other end with casing folds dozen button again;
(5) boiling
Put into 85 ℃ water boiling 40min with filling with good sausage, namely get sausage product.The sausage product pinkiness, color and luster is vivid evenly to give off a strong fragrance, the tenderer and high resilience of quality, it is solid level and smooth to cut into slices.
Embodiment 5
(1) processing of raw meat
Remove the muscle tendon, cartilage, clot of Fresh Grade Breast part etc., clean, drain, be twisted into meat mincing with meat grinder.The pig show condition is cut into 0.8cm
3Little fourth.Meat mincing and pig show condition were mixed by weight 9: 1, rub, make meat gruel;
(2) processing of blood
Carry out successively anti-freezing and break process to collecting the qualified fresh duck blood of sanitary inspection.The anti-freezing treatment conditions are: adding concentration is 0.6% W/V natrium citricum, shakes up.The break process condition is: 4～10 ℃ of temperature, rotating speed 13000-15000rpm, time 2～3min;
(3) preparation of meat stuffing
In the 100g meat gruel, adding 2.5g salt, 5g water, 0.015g monosodium glutamate, 0.6g five-spice powder, 0.3g phosphate, 0.03g vitamin C, 0.05g vitamin E, 6.0ml concentration are 0.1% W/V sodium nitrite solution (NaNO
2) and 5.5 ml duck blood, stir, pickle 24h under 4 ℃ of the temperature, make meat stuffing;
(4) fill with filling
Clean casing with clear water, drain.Casing is cut into the long segment of 10cm, the one end is folded, also beats button, pour into the fillings of pickling, the other end with casing folds dozen button again;
(5) boiling
Put into 85 ℃ water boiling 40min with filling with good sausage, namely get sausage product.The sausage product pinkiness, color and luster is vivid evenly to give off a strong fragrance, the tenderer and high resilience of quality, it is solid level and smooth to cut into slices.
Embodiment 6
(1) processing of raw meat
Remove the muscle tendon, cartilage, clot of Fresh Grade Breast part etc., clean, drain, be twisted into meat mincing with meat grinder.The pig show condition is cut into 0.8cm
3Little fourth.Meat mincing and pig show condition were mixed by weight 9: 1, rub, make meat gruel;
(2) processing of blood
Carry out successively anti-freezing and break process to collecting the qualified fresh pig blood of sanitary inspection.The anti-freezing treatment conditions are: adding concentration is 0.6% W/V natrium citricum, shakes up.The break process condition is: 4～10 ℃ of temperature, rotating speed 13000-15000rpm, time 2～3min;
(3) preparation of meat stuffing
In the 100g meat gruel, adding 2.5g salt, 5g water, 0.015g monosodium glutamate, 0.6g five-spice powder, 0.3g phosphate, 0.03g vitamin C, 0.05g vitamin E, 6.0ml concentration are 0.1% W/V sodium nitrite solution (NaNO
2) and 3.8 ml pig blood, stir, pickle 24h under 4 ℃ of the temperature, make meat stuffing;
(4) fill with filling
Clean casing with clear water, drain.Casing is cut into the long segment of 10cm, the one end is folded, also beats button, pour into the fillings of pickling, the other end with casing folds dozen button again;
(5) boiling
Put into 85 ℃ water boiling 40min with filling with good sausage, namely get sausage product.The sausage product pinkiness, color and luster is vivid evenly to give off a strong fragrance, the tenderer and high resilience of quality, it is solid level and smooth to cut into slices.
Claims (2)
1. utilize livestock and poultry blood to prepare the method for sausage, it is characterized in that concrete operation step is as follows:
(1) raw meat is processed
Remove muscle tendon, cartilage and clot in lean pork or the Fresh Grade Breast, clean, drain, be twisted into meat mincing; The pig show condition is cut into 0.8cm
3Little fourth; Meat mincing and pig show condition were mixed by weight 9: 1, rub, make meat gruel;
(2) livestock and poultry blood is processed
The fresh livestock and poultry blood qualified to sanitary inspection carries out anti-freezing and break process successively, and the anti-freezing treatment conditions are: adding concentration is 0.6% W/V natrium citricum, shakes up; The break process condition is: 4～10 ℃ of temperature, rotating speed 13000-15000rpm, time 2～3min;
(3) meat stuffing preparation
Adding 2.5g salt, 5.0g water, 0.015g monosodium glutamate, 0.3g phosphate, 0.6g five-spice powder, 0.03g vitamin C, 0.05g vitamin E, 2～7ml concentration are sodium nitrite solution and 1.8～5.5 ml livestock and poultry bloods of 0.1% W/V in the 100g meat gruel, stir, pickle 24h under 4～10 ℃ of the temperature, make meat stuffing;
(4) fill with filling
With clear water casing is cleaned, is drained, casing is cut into the long segment of 10cm, an end of casing is folding and beat button, pour into fillings after, the other end of casing is folded dozen detain again;
(5) boiling
Put into 85 ℃ water boiling 40min with filling with good sausage, namely get sausage product; The sausage product pinkiness, color and luster is vivid evenly to give off a strong fragrance, the tenderer and high resilience of quality, it is solid level and smooth to cut into slices.
2. the method for utilizing livestock and poultry blood to prepare sausage according to claim 1 is characterized in that: described fresh livestock and poultry blood is fresh pig blood or new freshly-slaughtered poultry blood or fresh duck blood.
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| CN201210411290XA CN102894396B (en) | 2012-10-25 | 2012-10-25 | Method for preparing sausages by utilizing blood of beasts and birds |
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| CN201210411290XA CN102894396B (en) | 2012-10-25 | 2012-10-25 | Method for preparing sausages by utilizing blood of beasts and birds |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598619A (en) * | 2013-11-15 | 2014-02-26 | 南通玉兔集团有限公司 | Process for preparing sausages |
| CN103815428A (en) * | 2013-12-18 | 2014-05-28 | 广西大学 | Livestock blood wine soaked cooking sausage and processing method thereof |
| CN104305273A (en) * | 2014-10-31 | 2015-01-28 | 成都大学 | Hemoglobin-rich livestock blood product and processing method thereof |
| CN105995612A (en) * | 2016-07-04 | 2016-10-12 | 湖南唐人神肉制品有限公司 | Instant boudin and manufacturing method thereof |
| CN106387702A (en) * | 2016-08-31 | 2017-02-15 | 湖南唐人神肉制品有限公司 | Pig blood sausages and making method thereof |
| CN106490504A (en) * | 2016-10-18 | 2017-03-15 | 武汉市第商业学校 | A kind of minced pork and preparation method thereof |
| CN106509673A (en) * | 2016-11-02 | 2017-03-22 | 合肥工业大学 | Processing method of sausages |
| CN106962808A (en) * | 2017-05-31 | 2017-07-21 | 漳州科技职业学院 | A kind of pig blood intestines containing Tea Polyphenols and preparation method thereof |
| CN107095180A (en) * | 2017-05-31 | 2017-08-29 | 漳州科技职业学院 | A kind of hodgepodge pig blood intestines and preparation method thereof |
| CN107125615A (en) * | 2017-05-31 | 2017-09-05 | 漳州科技职业学院 | A kind of pig blood intestines and preparation method thereof |
| CN112586677A (en) * | 2020-12-21 | 2021-04-02 | 西南民族大学 | Decolorized, deodorized and antioxidant yak meat sausage and preparation method thereof |
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| CN1042051A (en) * | 1988-10-22 | 1990-05-16 | 施存德 | A kind of method for production of sausage |
| CN102018227A (en) * | 2009-09-21 | 2011-04-20 | 裴舜尧 | Formula of sausage |
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| CN102302191A (en) * | 2011-09-02 | 2012-01-04 | 天津春发生物科技集团有限公司 | Method for preparing sausage |
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2012
- 2012-10-25 CN CN201210411290XA patent/CN102894396B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042051A (en) * | 1988-10-22 | 1990-05-16 | 施存德 | A kind of method for production of sausage |
| CN102018227A (en) * | 2009-09-21 | 2011-04-20 | 裴舜尧 | Formula of sausage |
| CN102090658A (en) * | 2010-12-23 | 2011-06-15 | 四川金忠食品股份有限公司 | Processing method of Cantonese sausage |
| CN102302191A (en) * | 2011-09-02 | 2012-01-04 | 天津春发生物科技集团有限公司 | Method for preparing sausage |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598619A (en) * | 2013-11-15 | 2014-02-26 | 南通玉兔集团有限公司 | Process for preparing sausages |
| CN103815428A (en) * | 2013-12-18 | 2014-05-28 | 广西大学 | Livestock blood wine soaked cooking sausage and processing method thereof |
| CN103815428B (en) * | 2013-12-18 | 2016-04-06 | 广西大学 | Livestock and poultry blood steeping in wine cooking sausage and processing method thereof |
| CN104305273A (en) * | 2014-10-31 | 2015-01-28 | 成都大学 | Hemoglobin-rich livestock blood product and processing method thereof |
| CN105995612A (en) * | 2016-07-04 | 2016-10-12 | 湖南唐人神肉制品有限公司 | Instant boudin and manufacturing method thereof |
| CN106387702A (en) * | 2016-08-31 | 2017-02-15 | 湖南唐人神肉制品有限公司 | Pig blood sausages and making method thereof |
| CN106490504A (en) * | 2016-10-18 | 2017-03-15 | 武汉市第商业学校 | A kind of minced pork and preparation method thereof |
| CN106490504B (en) * | 2016-10-18 | 2020-10-27 | 武汉市第一商业学校 | Pork paste and preparation method thereof |
| CN106509673A (en) * | 2016-11-02 | 2017-03-22 | 合肥工业大学 | Processing method of sausages |
| CN106962808A (en) * | 2017-05-31 | 2017-07-21 | 漳州科技职业学院 | A kind of pig blood intestines containing Tea Polyphenols and preparation method thereof |
| CN107095180A (en) * | 2017-05-31 | 2017-08-29 | 漳州科技职业学院 | A kind of hodgepodge pig blood intestines and preparation method thereof |
| CN107125615A (en) * | 2017-05-31 | 2017-09-05 | 漳州科技职业学院 | A kind of pig blood intestines and preparation method thereof |
| CN112586677A (en) * | 2020-12-21 | 2021-04-02 | 西南民族大学 | Decolorized, deodorized and antioxidant yak meat sausage and preparation method thereof |
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| CN102894396B (en) | 2013-08-07 |
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