CN102948781A - Pork Chinese date and production process thereof - Google Patents
Pork Chinese date and production process thereof Download PDFInfo
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- CN102948781A CN102948781A CN2012104661860A CN201210466186A CN102948781A CN 102948781 A CN102948781 A CN 102948781A CN 2012104661860 A CN2012104661860 A CN 2012104661860A CN 201210466186 A CN201210466186 A CN 201210466186A CN 102948781 A CN102948781 A CN 102948781A
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Abstract
The invention discloses a pork Chinese date and a production process thereof. The pork Chinese date is characterized in that: a formula of the pork Chinese date comprises the following components by weight: 80 parts of lean meat, 20 parts of fat meat, 9 parts of sugar, 2.5 parts of salt, 1 part of liquor, 0.03 parts of sodium nitrite, 1.7 parts of monosodium glutamate and 2.5 parts of white pepper powder; and the port Chinese date is prepared by performing a plurality of procedures. The pork Chinese date has the advantages that: the pork Chinese date produced according to the formula of the invention has fresh tastes, has chews goody, is a delicious leisure good, and has the advantages of simple production process, convenience in operating, safety, sanitation, and easiness for industrial expanded production and application.
Description
Technical field
The present invention relates to a kind of pork jujube and production technology thereof.
Background technology
Meat products refers to that with livestock meat be raw material, through adding finished product or the semi-finished product of flavoring preparation, such as sausage, ham, butcher's shop, burger, ham etc.Along with the fast development of China's economy, greatly promoted the development of meat products processing industry, its kind is also more and more.The pork jujube is as a kind of sausage class meat products, because its instant, the advantage such as delicious in taste are subjected to consumers in general's welcome.
Summary of the invention
The purpose of this invention is to provide a kind of pork jujube and production technology thereof.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of pork jujube, it is characterized in that: the prescription of described pork jujube, as follows according to the weight ratio meter: lean meat 80 weight portions, fat meat 20 weight portions, sugar 9 weight portions, salt 2.5 weight portions, wine 1 weight portion, natrium nitrosum 0.03 weight portion, monosodium glutamate 1.7 weight portions, white pepper powder 2.5 weight portions.
A kind of production technology of pork jujube, described production method is as follows:
(1) auxiliary material examination, weighing;
(2) raw material pork check and accept, thaw, mowing, Minced Steak and cut the fat fourth;
(3) auxiliary material with weighing in the step (1) adds in the meat mincing of handling well of step (2), evenly spice;
(4) bowel lavage, bundle intestines, intestinal lavage, added;
(5) dry, cool off, cut intestines, vacuum packaging;
(6) high temperature sterilization, drift ice, go-on-go and packing warehouse-in.
Further, the described weighing process of step (1), the thin fertile ratio 8:2 of raw meat.
Further, the described meat mincing size of step (2) is 20mm, and the meat grinder treating capacity is 2.5t/h, and cutting fat machine treating capacity is 0.8t/h.
Further, the described sausage filler treating capacity of step (4) is 400kg/h, and pricking intestines machine treating capacity is 150kg/h.
Further, the described drying condition of step (5) is, temperature is 50 ℃, and drying time is 36h.
Further, the described high temperature sterilization condition of step (6) is: sterilising temp: 121 ℃, the time is 10 min.
The invention has the advantages that: according to the pork jujube taste delicate flavour that the present invention fills a prescription and produces, being rich in and chewing strength, is a kind of leisure food of delicious food, and its production technology is simple, easy to operate, safety and sanitation, is easy to the industrialization expanding production and uses.
The specific embodiment
In order to make the public can fully understand technical spirit of the present invention and beneficial effect, but the applicant is not restriction to technical scheme to the description of embodiment, anyly makes form and immaterial variation all should be considered as protection scope of the present invention according to the present invention's design.
A kind of pork jujube is filled a prescription as follows: lean meat 80kg, fat meat 20 kg, sugared 9kg, salt 2.5kg, wine 10kg, natrium nitrosum 0.03 kg, monosodium glutamate 1.5kg, white pepper powder 2.7 kg.
The pork jujube of above-mentioned prescription, production craft step is as follows:
(1) auxiliary material sugar, salt, wine, natrium nitrosum, monosodium glutamate, white pepper powder are carried out an acceptance inspection, qualified after, adopt SL202N type electronic scale accurate weighing for subsequent use;
(2) pork is checked and accepted, the requirement color and luster is fresh, and result of laboratory test is qualified, thaws at defrozing silo, temperature is 0-5 ℃, processing time is 12h, and the good pork mowing of will thawing is removed impurity, send into meat grinder and rub processing, the meat mincing size is 2.5t/h for 20mm meat grinder treating capacity, and show condition is cut into the fat fourth by cutting the fat machine, and cutting fat machine treating capacity is 0.8t/h;
(3) auxiliary material with weighing in the step (1) adds in the meat mincing of handling well of step (2), evenly spice;
(4) step (3) batching is sent into sausage filler and be packed in the casing, the sausage filler treating capacity is 400kg/h, then pricks intestines and processes, and pricking intestines machine treating capacity is 150kg/h, intestinal lavage, added after finishing;
(5) with the sausage oven dry that irrigates, bake out temperature is 50 ℃, and drying time is 36h, cuts intestines, vacuum packaging after the cooling;
(6) above-mentioned semi-finished product are carried out high temperature sterilization, sterilising temp: 121 ℃, the time is 10min, last drift ice, go-on-go and packing warehouse-in.
Claims (7)
1. pork jujube is characterized in that: the prescription of described pork jujube, and as follows according to the weight ratio meter: lean meat 80 weight portions, fat meat 20 weight portions, sugar 9 weight portions, salt 2.5 weight portions, wine 1 weight portion, natrium nitrosum 0.03 weight portion, monosodium glutamate 1.7 weight portions, white pepper powder 2.5 weight portions.
2. the production technology of a kind of pork jujube according to claim 1, it is characterized in that: described production method is as follows:
(1) auxiliary material examination, weighing;
(2) raw material pork check and accept, thaw, mowing, Minced Steak and cut the fat fourth;
(3) auxiliary material with weighing in the step (1) adds in the meat mincing of handling well of step (2), evenly spice;
(4) bowel lavage, bundle intestines, intestinal lavage, added;
(5) dry, cool off, cut intestines, vacuum packaging;
(6) high temperature sterilization, drift ice, go-on-go and packing warehouse-in.
3. the production technology of a kind of pork jujube according to claim 1 is characterized in that: the described weighing process of step (1), the thin fertile ratio 8:2 of raw meat.
4. the production technology of a kind of pork jujube according to claim 1 is characterized in that: the described meat mincing size of step (2) is 20mm, and the meat grinder treating capacity is 2.5t/h, and cutting fat machine treating capacity is 0.8t/h.
5. the production technology of a kind of pork jujube according to claim 1, it is characterized in that: the described sausage filler treating capacity of step (4) is 400kg/h, pricking intestines machine treating capacity is 150kg/h.
6. the production technology of a kind of pork jujube according to claim 1 is characterized in that: the described drying condition of step (5) is, temperature is 50 ℃, and drying time is 36h.
7. the production technology of a kind of pork jujube according to claim 1, it is characterized in that: the described high temperature sterilization condition of step (6) is: sterilising temp: 121 ℃, the time is 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104661860A CN102948781A (en) | 2012-11-19 | 2012-11-19 | Pork Chinese date and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104661860A CN102948781A (en) | 2012-11-19 | 2012-11-19 | Pork Chinese date and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102948781A true CN102948781A (en) | 2013-03-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104661860A Pending CN102948781A (en) | 2012-11-19 | 2012-11-19 | Pork Chinese date and production process thereof |
Country Status (1)
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| CN (1) | CN102948781A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300401A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Lung-moistening tremella and jujube stringed sausage and preparing method thereof |
| CN103892325A (en) * | 2014-04-23 | 2014-07-02 | 马国丰 | Preparation technology of spiced meat jujube |
| CN103948061A (en) * | 2014-05-07 | 2014-07-30 | 南通玉兔集团有限公司 | Low-fat fruit-flavored meat jujube and production method thereof |
| CN105341739A (en) * | 2015-09-29 | 2016-02-24 | 贵州五福坊食品有限公司 | Datelike sausage which is ready to eat after being taken from packets and preparation method of datelike sausage |
| CN106889493A (en) * | 2017-01-11 | 2017-06-27 | 瑞安市金权食品有限公司 | The processing technology of beef jujube |
-
2012
- 2012-11-19 CN CN2012104661860A patent/CN102948781A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300401A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Lung-moistening tremella and jujube stringed sausage and preparing method thereof |
| CN103892325A (en) * | 2014-04-23 | 2014-07-02 | 马国丰 | Preparation technology of spiced meat jujube |
| CN103948061A (en) * | 2014-05-07 | 2014-07-30 | 南通玉兔集团有限公司 | Low-fat fruit-flavored meat jujube and production method thereof |
| CN103948061B (en) * | 2014-05-07 | 2015-12-09 | 南通玉兔集团有限公司 | A kind of low fat fruity meat jujube and production method thereof |
| CN105341739A (en) * | 2015-09-29 | 2016-02-24 | 贵州五福坊食品有限公司 | Datelike sausage which is ready to eat after being taken from packets and preparation method of datelike sausage |
| CN106889493A (en) * | 2017-01-11 | 2017-06-27 | 瑞安市金权食品有限公司 | The processing technology of beef jujube |
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Application publication date: 20130306 |