CN102972794A - Taiwan-style beef sausage and preparation method thereof - Google Patents
Taiwan-style beef sausage and preparation method thereof Download PDFInfo
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- CN102972794A CN102972794A CN2012105691859A CN201210569185A CN102972794A CN 102972794 A CN102972794 A CN 102972794A CN 2012105691859 A CN2012105691859 A CN 2012105691859A CN 201210569185 A CN201210569185 A CN 201210569185A CN 102972794 A CN102972794 A CN 102972794A
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Abstract
The invention relates to a sausage, in particular to a Taiwan-style beef sausage and preparation method thereof. The Taiwan-style beef sausage is prepared from the following raw materials in parts by weight: 40 to 55 parts of beef, 1 to 4 parts of beef tallow, 5 to 17 parts of protein meat, 10 to 25 parts of duck neck skin, 12 to 25 parts of ice water, 0.5 to 2 parts of salt, 0.1 to 0.4 part of tripolyphosphate, 0.001 to 0.015 part of monascus color, 0.1 to 0.2 part of iso-VC sodium, 0.001 to 0.015 part of sodium nitrite, 0.1 to 0.2 part of aminotransferase, 2 to 5 parts of rehydration histone, 5 to 9 parts of white sugar, 0.1 to 0.3 part of white spirit, 7 to 15 parts of cassava starch, 0.5 to 0.7 part of carrageenan, 1 to 2.5 parts of R-type protein, 1 to 2.5 parts of isolated soybean protein, 0.1 to 0.15 part of essential oil, 0.3 to 1 part of ox bone essence, 0.1 to 0.3 part of aroma enhancing juice, 0.1 to 0.3 part of yeast cream, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.2 part of white pepper powder, 0.01 to 0.03 part of netmeg powder, 0.02 to 0.07 part of licorice powder, 0.1 to 0.3 part of cassia oil powder, 0.01 to 0.02 part of garlic powder, and 0.015 to 0.03 part of ginger powder; the light sausage product is prepared from the raw materials by weight by the unfreezing of raw meat, trimming, mincing, primary stirring, salting, secondary stirring and filling, cooking in a smoking oven, cooling, shearing and pacing; and the Taiwan-style beef sausage has the advantages of good mouthfeel, full meat granules and low fat, and is health-care food.
Description
Technical field
The present invention relates to a kind of roasting intestines, relate in particular to roasting intestines of a kind of desk-top beef and preparation method thereof.
Background technology
Taiwan-style baked sausage is a kind of middle-grade low-temperature meat product in the present stage meteor shower whole nation, win liking of most of crowd with the sweet mouthfeel of its crisp reality, delicious taste, exquisite outward appearance, but present Taiwan-style baked sausage is main raw meat mainly with pork, and Roast Pork Sausage but can not satisfy the demand of some special populations.
Summary of the invention
The purpose of this invention is to provide a kind of low fat, the roasting intestines of the desk-top beef of mouthfeel health care good, the meat full grains and preparation method thereof.
The technical solution adopted in the present invention;
A kind of desk-top beef is baked intestines, it is formulated by the raw material of following weight fraction, beef 40-55 part, butter 1-4 part, protein meat 5-17 part, duck neck skin 10-25 part, frozen water 12-25 part, salt 0.5-2 part, tripolyphosphate 0.1-0.4 part, Monascus color 0.001-0.015 part, sodium iso-vc 0.1-0.2 part, natrium nitrosum 0.001-0.015 part, transaminase 0.1-0.2 part, rehydration histone 2-5 part, white sugar 5-9 part, liquor 0.1-0.3 part, tapioca 7-15 part, carragheen 0.5-0.7 part, R type albumen 1-2.5 part, soybean protein isolate 1-2.5 part, essential oil 0.1-0.15 part, ox bone essence 0.3-1 part, flavouring juice 0.1-0.3 part, yeast extract 0.1-0.3 part, monosodium glutamate 0.2-0.5 part, white pepper powder 0.1-0.2 part, nutmeg powder 0.01-0.03 part, licorice powder 0.02-0.07 part, oil cassia lignea flour 0.1-0.3 part, garlic powder 0.01-0.02 part, ginger powder 0.015-0.03 part.
Concrete, it is formulated by the raw material of following weight fraction, 46 parts in beef, 2 parts in butter, 10 parts of protein meats, 17 parts of duck neck skins, 18 parts of frozen water, 1.7 parts of salt, 0.25 part of tripolyphosphate, 0.005 part of Monascus color, 0.15 part of sodium iso-vc, 0.003 part of natrium nitrosum, 0.1 part of transaminase, 4 parts of rehydration histones, 7.5 parts of white sugar, 0.2 part of liquor, 10 parts of tapiocas, 0.6 part of carragheen, 1.8 parts in R type albumen, 1.8 parts of soybean protein isolates, 0.11 part of essential oil, 0.55 part in ox bone essence, 0.2 part in flavouring juice, 0.2 part of yeast extract, 0.35 part of monosodium glutamate, 0.11 part of white pepper powder, 0.02 part in nutmeg powder, 0.04 part of licorice powder, 0.13 part of oil cassia lignea flour, 0.01 part in garlic powder, 0.02 part in ginger powder.
Above-mentioned frozen water is the mixture of ice and water, and the weight ratio of ice and water is 1:1
The preparation method of the roasting intestines of aforesaid desk-top beef, it comprises following processing step:
1. raw meat thaws: raw meat is positioned over carries out nature on the thaw shelf and thaw, reach the end of thawing of-4 ℃ to 0 ℃ raw meat to the raw meat temperature;
2. finishing: the raw meat after thawing is repaired, repaiied residual floating hair, broken bone, air-dry oxide layer;
3. Minced Steak: with meat grinder raw meat is twisted system, require strand meat knife edge profit processed, obvious to guarantee the meat granularity after the system of twisting;
4. once stir: the rehydration histone is cut at a high speed with cutmixer mixed the 2-4 circle first, extremely without larger particles, take out the rehydration histone, beef, duck neck skin, rehydration histone are poured in the mixer, and rotating 2-4 turns, and then adds preserved materials, rotating 2-4 minute, add again butter, rotating 2-5 minute, to stirring;
5. pickle: the material filling after will stirring is discharged into ladle car, and smooth material filling surface is also surperficial with film mulch filling, then makes real closely, avoid air residual in film, anti-oxidation will expect that filling is sent into to pickle the storehouse and pickle, pickle warehouse temperature and be controlled at 0-4 ℃, pickled 10-12 hour;
6. secondary agitation: the material filling that will pickle is poured in the mixer, adds to stir material, stirs, and vacuumizes, and rotating 80-100 second, the material filling that stirs is discharged in the ladle car;
7. can: will expect that filling is filled in intestinal tube or the casing, requiring does not have bubble in the good intestinal tube of can and the casing, does not have the turpentine phenomenon;
8. Fumigator boiling: Fumigator is warming up to 70-90 ℃ in advance, and setting baking temperature is 50-60 ℃, and stoving time is 15-20 minute, and wind speed is at a high speed; Boiling temperature is set as 70-85 ℃, and digestion time is 16 minutes, and wind speed is low speed;
9. cooling: intestines are pushed quick-freezing room cooled off 15-20 minute;
10. montage is packed: utilize the montage machine that intestines are carried out montage, residual casing length is 2mm on the requirement montage hindgut, not fuel-displaced in the time of can not longly causing baking, inner meat stuffing can not too shortly be spilt and fuel-displaced too serious when causing baking, then with intestines packs, the Vacuum Package scanning frequency of going forward side by side is frozen and is obtained roasting intestines product.
Described preserved materials is: salt, tripolyphosphate, Monascus color, sodium iso-vc, nitrous, transaminase; Described stirring material is: white sugar, liquor, tapioca, carragheen, R type albumen, soybean protein isolate, essential oil, ox bone essence, flavouring juice, yeast extract, frozen water, monosodium glutamate, white pepper powder, nutmeg powder, licorice powder, oily cassia lignea flour, garlic powder, ginger powder.
In the Minced Steak process of telling, beef is being twisted when processed, requiring that beef and frozen water are put into mixer together and stir, the beef that adds and the weight ratio of frozen water are 6:1.
Material filling temperature after the described once stirring≤4 ℃, and the material filling is without fuel-displaced phenomenon.
Add in the secondary agitation process when stirring material, soybean protein isolate adds fashionable limit edged and stirs the material filling temperature that stirs≤4 ℃.
Product after the packing should carry out quick-frozen in 2 hours, in quick-frozen below-28 ℃, and temperature after the quick-frozen-18 ℃.
Beneficial effect of the present invention:
1, Taiwan-style baked sausage of the present invention adopts the main raw meat of beef flavour, belongs to halal food, can satisfy all groups' demand.
2, the granularity of the present invention's strict control meat stuffing in the process of Minced Steak, the roasting intestines meat full grains of making, mouthfeel is good.
3, product of the present invention is fatty lower, belongs to healthy food.
The specific embodiment
Embodiment 1:
Take by weighing accurately beef 46 Kg, butter 2 Kg, protein meat 10 Kg, duck neck skin 17 Kg, frozen water 18 Kg, salt 1.7 Kg, tripolyphosphate 0.25 Kg, Monascus color 0.005 Kg, sodium iso-vc 0.15 Kg, natrium nitrosum 0.003 Kg, transaminase 0.1 Kg, rehydration histone 4 Kg, white sugar 7.5 Kg, liquor 0.2 Kg, tapioca 10 Kg, carragheen 0.6 Kg, R type albumen 1.8 Kg, soybean protein isolate 1.8 Kg, essential oil 0.11 Kg, ox bone essence 0.55 Kg, flavouring juice 0.2 Kg, yeast extract 0.2 Kg, monosodium glutamate 0.35 Kg, white pepper powder 0.11 Kg, nutmeg powder 0.02 Kg, licorice powder 0.04 Kg, oil cassia lignea flour 0.13 Kg, garlic powder 0.01 Kg, ginger powder 0.02 Kg, frozen water is the mixture of ice and water, the weight ratio of ice and water is 1:1, raw meat is positioned over carries out nature on the thaw shelf and thaw, reach the end of thawing of-4 ℃ to 0 ℃ raw meat to the raw meat temperature, then the raw meat after thawing is repaired, repair residual floating hair, broken bone, air-dry oxide layer, to guarantee the sanitation and hygiene of raw meat, with meat grinder raw meat is twisted system, require the strand meat knife edge processed sharp, obvious to guarantee the meat granularity after the system of twisting, beef is twisted in the process of system, requirement is put into together mixer with beef and frozen water and is stirred, and the beef that adds and the weight ratio of frozen water are 6:1; Begin to carry out after the strand system to stir the first time, the rehydration histone is cut at a high speed with cutmixer mixed the 2-4 circle first, extremely without larger particles, take out the rehydration histone, beef, duck neck skin, rehydration histone are poured in the mixer, and rotating 2-4 turns, and then adds preserved materials, rotating 2-4 minute, add again butter, rotating 2-5 minute, to stirring, expect filling temperature≤4 ℃ this moment, and the material filling is without fuel-displaced phenomenon; Material filling after stirring is discharged into ladle car, and smooth material filling surface is also surperficial with film mulch filling, then makes real closely, avoid air residual in film, anti-oxidation will expect that filling is sent into to pickle the storehouse and pickle, pickle warehouse temperature and be controlled at 0-4 ℃, pickled 10-12 hour; The material filling of pickling is carried out the second time to be stirred, the material filling of pickling is poured in the mixer, add and stir material, stir, vacuumize, rotating 80-100 second, the material filling that stirs is discharged in the ladle car, add in this process when stirring material, soybean protein isolate adds fashionable limit edged and stirs the material filling temperature that stirs≤4 ℃; Next will expect that filling is filled in intestinal tube or the casing, requiring does not have bubble in the good intestinal tube of can and the casing, does not have the turpentine phenomenon; Then intestines are carried out the Fumigator boiling, in the sootiness digestion process, Fumigator is warming up to 82 ℃ in advance, setting baking temperature is 52 ℃, and stoving time is 15-20 minute, and wind speed is at a high speed; Boiling temperature is set as 76 ℃, digestion time is 16 minutes, wind speed is low speed, after complete, intestines are pushed quick-freezing room to be cooled off 15-20 minute, utilize the montage machine that cooled intestines are carried out montage, residual casing length is 2mm on the requirement montage hindgut, not fuel-displaced in the time of can not longly causing baking, can not too shortly spill inner meat stuffing and fuel-displaced too serious when causing baking, then with the intestines pack, Vacuum Package was also carried out quick-frozen to intestines and is obtained roasting intestines product in 2 hours, quick-frozen is once to carry out at-28 ℃, temperature after the quick-frozen-18 ℃.
Embodiment 2:
Beef 40 Kg, butter 1 Kg, protein meat 5 Kg, duck neck skin 10 Kg, frozen water 12 Kg, salt 0.5 Kg, tripolyphosphate 0.1 Kg, Monascus color 0.001 Kg, sodium iso-vc 0.1 Kg, natrium nitrosum 0.001 Kg, transaminase 0.1 Kg, rehydration histone 2 Kg, white sugar 5 Kg, liquor 0.1 Kg, tapioca 7 Kg, carragheen 0.5 Kg, R type albumen 1 Kg, soybean protein isolate 1 Kg, essential oil 0.1 Kg, ox bone essence 0.3Kg, flavouring juice 0.1Kg, yeast extract 0.1 Kg, monosodium glutamate 0.2 Kg, white pepper powder 0.1 Kg, nutmeg powder 0.01 Kg, licorice powder 0.02 Kg, oil cassia lignea flour 0.1 Kg, garlic powder 0.01 Kg, ginger powder 0.015 Kg, frozen water is the mixture of ice and water, the weight ratio of ice and water is 1:1, raw meat is positioned over carries out nature on the thaw shelf and thaw, reach the end of thawing of-4 ℃ to 0 ℃ raw meat to the raw meat temperature, then the raw meat after thawing is repaired, repair residual floating hair, broken bone, air-dry oxide layer, to guarantee the sanitation and hygiene of raw meat, with meat grinder raw meat is twisted system, require the strand meat knife edge processed sharp, obvious to guarantee the meat granularity after the system of twisting, beef is twisted in the process of system, requirement is put into together mixer with beef and frozen water and is stirred, and the beef that adds and the weight ratio of frozen water are 6:1; Begin to carry out after the strand system to stir the first time, the rehydration histone is cut at a high speed with cutmixer mixed the 2-4 circle first, extremely without larger particles, take out the rehydration histone, beef, duck neck skin, rehydration histone are poured in the mixer, and rotating 2-4 turns, and then adds preserved materials, rotating 2-4 minute, add again butter, rotating 2-5 minute, to stirring, expect filling temperature≤4 ℃ this moment, and the material filling is without fuel-displaced phenomenon; Material filling after stirring is discharged into ladle car, and smooth material filling surface is also surperficial with film mulch filling, then makes real closely, avoid air residual in film, anti-oxidation will expect that filling is sent into to pickle the storehouse and pickle, pickle warehouse temperature and be controlled at 0-4 ℃, pickled 10-12 hour; The material filling of pickling is carried out the second time to be stirred, the material filling of pickling is poured in the mixer, add and stir material, stir, vacuumize, rotating 80-100 second, the material filling that stirs is discharged in the ladle car, add in this process when stirring material, soybean protein isolate adds fashionable limit edged and stirs the material filling temperature that stirs≤4 ℃; Next will expect that filling is filled in intestinal tube or the casing, requiring does not have bubble in the good intestinal tube of can and the casing, does not have the turpentine phenomenon; Then intestines are carried out the Fumigator boiling, in the sootiness digestion process, Fumigator is warming up to 90 ℃ in advance, setting baking temperature is 60 ℃, and stoving time is 15-20 minute, and wind speed is at a high speed; Boiling temperature is set as 85 ℃, digestion time is 16 minutes, wind speed is low speed, after complete, intestines are pushed quick-freezing room to be cooled off 15-20 minute, utilize the montage machine that cooled intestines are carried out montage, residual casing length is 2mm on the requirement montage hindgut, not fuel-displaced in the time of can not longly causing baking, can not too shortly spill inner meat stuffing and fuel-displaced too serious when causing baking, then with the intestines pack, Vacuum Package was also carried out quick-frozen to intestines and is obtained roasting intestines product in 2 hours, quick-frozen is to carry out below-28 ℃, temperature after the quick-frozen-18 ℃.
Embodiment 3:
Beef 55 Kg, butter 4 Kg, protein meat 17 Kg, duck neck skin 25 Kg, frozen water 25 Kg, salt 2 Kg, tripolyphosphate 0.4 Kg, Monascus color 0.015 Kg, sodium iso-vc 0.2 Kg, natrium nitrosum 0.015 Kg, transaminase 0.2 Kg, rehydration histone 5 Kg, white sugar 9 Kg, liquor 0.3 Kg, tapioca 15 Kg, carragheen 0.7 Kg, R type albumen 2.5 Kg, soybean protein isolate 2.5 Kg, essential oil 0.15 Kg, ox bone essence 1 Kg, flavouring juice 0.3 Kg, yeast extract 0.3 Kg, monosodium glutamate 0.5 Kg, white pepper powder 0.2 Kg, nutmeg powder 0.03 Kg, licorice powder 0.07 Kg, oil cassia lignea flour 0.3 Kg, garlic powder 0.02 Kg, ginger powder 0.03 Kg, frozen water is the mixture of ice and water, the weight ratio of ice and water is 1:1, raw meat is positioned over carries out nature on the thaw shelf and thaw, reach the end of thawing of-4 ℃ to 0 ℃ raw meat to the raw meat temperature, then the raw meat after thawing is repaired, repair residual floating hair, broken bone, air-dry oxide layer, to guarantee the sanitation and hygiene of raw meat, with meat grinder raw meat is twisted system, require the strand meat knife edge processed sharp, obvious to guarantee the meat granularity after the system of twisting, beef is twisted in the process of system, requirement is put into together mixer with beef and frozen water and is stirred, and the beef that adds and the weight ratio of frozen water are 6:1; Begin to carry out after the strand system to stir the first time, the rehydration histone is cut at a high speed with cutmixer mixed the 2-4 circle first, extremely without larger particles, take out the rehydration histone, beef, duck neck skin, rehydration histone are poured in the mixer, and rotating 2-4 turns, and then adds preserved materials, rotating 2-4 minute, add again butter, rotating 2-5 minute, to stirring, expect filling temperature≤4 ℃ this moment, and the material filling is without fuel-displaced phenomenon; Material filling after stirring is discharged into ladle car, and smooth material filling surface is also surperficial with film mulch filling, then makes real closely, avoid air residual in film, anti-oxidation will expect that filling is sent into to pickle the storehouse and pickle, pickle warehouse temperature and be controlled at 0-4 ℃, pickled 10-12 hour; The material filling of pickling is carried out the second time to be stirred, the material filling of pickling is poured in the mixer, add and stir material, stir, vacuumize, rotating 80-100 second, the material filling that stirs is discharged in the ladle car, add in this process when stirring material, soybean protein isolate adds fashionable limit edged and stirs the material filling temperature that stirs≤4 ℃; Next will expect that filling is filled in intestinal tube or the casing, requiring does not have bubble in the good intestinal tube of can and the casing, does not have the turpentine phenomenon; Then intestines are carried out the Fumigator boiling, in the sootiness digestion process, Fumigator is warming up to 70 ℃ in advance, setting baking temperature is 52 ℃, and stoving time is 15-20 minute, and wind speed is at a high speed; Boiling temperature is set as 70 ℃, digestion time is 16 minutes, wind speed is low speed, after complete, intestines are pushed quick-freezing room to be cooled off 15-20 minute, utilize the montage machine that cooled intestines are carried out montage, residual casing length is 2mm on the requirement montage hindgut, not fuel-displaced in the time of can not longly causing baking, can not too shortly spill inner meat stuffing and fuel-displaced too serious when causing baking, then with the intestines pack, Vacuum Package was also carried out quick-frozen to intestines and is obtained roasting intestines product in 2 hours, quick-frozen is to carry out below-28 ℃, temperature after the quick-frozen-18 ℃.
Embodiment 4:
Beef 40 Kg, butter 2 Kg, protein meat 8 Kg, duck neck skin 10 Kg, frozen water 25 Kg, salt 2 Kg, tripolyphosphate 0.3 Kg, Monascus color 0.001 Kg, sodium iso-vc 0.15 Kg, natrium nitrosum 0.001 Kg, transaminase 0.1 Kg, rehydration histone 5 Kg, white sugar 5Kg, liquor 0.1Kg, tapioca 8Kg, carragheen 0.5 Kg, R type albumen 1.5 Kg, soybean protein isolate 1 Kg, essential oil 0.1 Kg, ox bone essence 0.3 Kg, flavouring juice 0.3 Kg, yeast extract 0.1 Kg, monosodium glutamate 0.3 Kg, white pepper powder 0.15 Kg, nutmeg powder 0.01 Kg, licorice powder 0.02 Kg, oil cassia lignea flour 0.3 Kg, garlic powder 0.02 Kg, ginger powder 0.03 Kg, frozen water is the mixture of ice and water, the weight ratio of ice and water is 1:1, raw meat is positioned over carries out nature on the thaw shelf and thaw, reach the end of thawing of-4 ℃ to 0 ℃ raw meat to the raw meat temperature, then the raw meat after thawing is repaired, repair residual floating hair, broken bone, air-dry oxide layer, to guarantee the sanitation and hygiene of raw meat, with meat grinder raw meat is twisted system, require the strand meat knife edge processed sharp, obvious to guarantee the meat granularity after the system of twisting, beef is twisted in the process of system, requirement is put into together mixer with beef and frozen water and is stirred, and the beef that adds and the weight ratio of frozen water are 6:1; Begin to carry out after the strand system to stir the first time, the rehydration histone is cut at a high speed with cutmixer mixed the 2-4 circle first, extremely without larger particles, take out the rehydration histone, beef, duck neck skin, rehydration histone are poured in the mixer, and rotating 2-4 turns, and then adds preserved materials, rotating 2-4 minute, add again butter, rotating 2-5 minute, to stirring, expect filling temperature≤4 ℃ this moment, and the material filling is without fuel-displaced phenomenon; Material filling after stirring is discharged into ladle car, and smooth material filling surface is also surperficial with film mulch filling, then makes real closely, avoid air residual in film, anti-oxidation will expect that filling is sent into to pickle the storehouse and pickle, pickle warehouse temperature and be controlled at 0-4 ℃, pickled 10-12 hour; The material filling of pickling is carried out the second time to be stirred, the material filling of pickling is poured in the mixer, add and stir material, stir, vacuumize, rotating 80-100 second, the material filling that stirs is discharged in the ladle car, add in this process when stirring material, soybean protein isolate adds fashionable limit edged and stirs the material filling temperature that stirs≤4 ℃; Next will expect that filling is filled in intestinal tube or the casing, requiring does not have bubble in the good intestinal tube of can and the casing, does not have the turpentine phenomenon; Then intestines are carried out the Fumigator boiling, in the sootiness digestion process, Fumigator is warming up to 85 ℃ in advance, setting baking temperature is 60 ℃, and stoving time is 15-20 minute, and wind speed is at a high speed; Boiling temperature is set as 80 ℃, digestion time is 16 minutes, wind speed is low speed, after complete, intestines are pushed quick-freezing room to be cooled off 15-20 minute, utilize the montage machine that cooled intestines are carried out montage, residual casing length is 2mm on the requirement montage hindgut, not fuel-displaced in the time of can not longly causing baking, can not too shortly spill inner meat stuffing and fuel-displaced too serious when causing baking, then with the intestines pack, Vacuum Package was also carried out quick-frozen to intestines and is obtained roasting intestines product in 2 hours, quick-frozen is to carry out below-28 ℃, temperature after the quick-frozen-18 ℃.
Embodiment 5:
Beef 48Kg, butter 2 Kg, protein meat 13 Kg, duck neck skin 10 Kg, frozen water 15 Kg, salt 1.5 Kg, tripolyphosphate 0.1 Kg, Monascus color 0.001 Kg, sodium iso-vc 0.2 Kg, natrium nitrosum 0.015 Kg, transaminase 0.1Kg, rehydration histone 4 Kg, white sugar 6 Kg, liquor 0.1 Kg, tapioca 15 Kg, carragheen 0.5 Kg, R type albumen 1Kg, soybean protein isolate 1 Kg, essential oil 0.1Kg, ox bone essence 0.7 Kg, flavouring juice 0.1 Kg, yeast extract 0.2Kg, monosodium glutamate 0.4 Kg, white pepper powder 0.1Kg, nutmeg powder 0.03 Kg, licorice powder 0.02Kg, oil cassia lignea flour 0.3 Kg, garlic powder 0.01 Kg, ginger powder 0.015 Kg, frozen water is the mixture of ice and water, the weight ratio of ice and water is 1:1, raw meat is positioned over carries out nature on the thaw shelf and thaw, reach the end of thawing of-4 ℃ to 0 ℃ raw meat to the raw meat temperature, then the raw meat after thawing is repaired, repair residual floating hair, broken bone, air-dry oxide layer, to guarantee the sanitation and hygiene of raw meat, with meat grinder raw meat is twisted system, require the strand meat knife edge processed sharp, obvious to guarantee the meat granularity after the system of twisting, beef is twisted in the process of system, requirement is put into together mixer with beef and frozen water and is stirred, and the beef that adds and the weight ratio of frozen water are 6:1; Begin to carry out after the strand system to stir the first time, the rehydration histone is cut at a high speed with cutmixer mixed the 2-4 circle first, extremely without larger particles, take out the rehydration histone, beef, duck neck skin, rehydration histone are poured in the mixer, and rotating 2-4 turns, and then adds preserved materials, rotating 2-4 minute, add again butter, rotating 2-5 minute, to stirring, expect filling temperature≤4 ℃ this moment, and the material filling is without fuel-displaced phenomenon; Material filling after stirring is discharged into ladle car, and smooth material filling surface is also surperficial with film mulch filling, then makes real closely, avoid air residual in film, anti-oxidation will expect that filling is sent into to pickle the storehouse and pickle, pickle warehouse temperature and be controlled at 0-4 ℃, pickled 10-12 hour; The material filling of pickling is carried out the second time to be stirred, the material filling of pickling is poured in the mixer, add and stir material, stir, vacuumize, rotating 80-100 second, the material filling that stirs is discharged in the ladle car, add in this process when stirring material, soybean protein isolate adds fashionable limit edged and stirs the material filling temperature that stirs≤4 ℃; Next will expect that filling is filled in intestinal tube or the casing, requiring does not have bubble in the good intestinal tube of can and the casing, does not have the turpentine phenomenon; Then intestines are carried out the Fumigator boiling, in the sootiness digestion process, Fumigator is warming up to 80 ℃ in advance, setting baking temperature is 56 ℃, and stoving time is 15-20 minute, and wind speed is at a high speed; Boiling temperature is set as 78 ℃, digestion time is 16 minutes, wind speed is low speed, after complete, intestines are pushed quick-freezing room to be cooled off 15-20 minute, utilize the montage machine that cooled intestines are carried out montage, residual casing length is 2mm on the requirement montage hindgut, not fuel-displaced in the time of can not longly causing baking, can not too shortly spill inner meat stuffing and fuel-displaced too serious when causing baking, then with the intestines pack, Vacuum Package was also carried out quick-frozen to intestines and is obtained roasting intestines product in 2 hours, quick-frozen is to carry out below-28 ℃, temperature after the quick-frozen-18 ℃.
Claims (9)
1. a desk-top beef is baked intestines, it is characterized in that: it is formulated by the raw material of following weight fraction, beef 40-55 part, butter 1-4 part, protein meat 5-17 part, duck neck skin 10-25 part, frozen water 12-25 part, salt 0.5-2 part, tripolyphosphate 0.1-0.4 part, Monascus color 0.001-0.015 part, sodium iso-vc 0.1-0.2 part, natrium nitrosum 0.001-0.015 part, transaminase 0.1-0.2 part, rehydration histone 2-5 part, white sugar 5-9 part, liquor 0.1-0.3 part, tapioca 7-15 part, carragheen 0.5-0.7 part, R type albumen 1-2.5 part, soybean protein isolate 1-2.5 part, essential oil 0.1-0.15 part, ox bone essence 0.3-1 part, flavouring juice 0.1-0.3 part, yeast extract 0.1-0.3 part, monosodium glutamate 0.2-0.5 part, white pepper powder 0.1-0.2 part, nutmeg powder 0.01-0.03 part, licorice powder 0.02-0.07 part, oil cassia lignea flour 0.1-0.3 part, garlic powder 0.01-0.02 part, ginger powder 0.015-0.03 part.
2. desk-top beef according to claim 1 is baked intestines, it is characterized in that: it is formulated by the raw material of following weight fraction, 46 parts in beef, 2 parts in butter, 10 parts of protein meats, 17 parts of duck neck skins, 18 parts of frozen water, 1.7 parts of salt, 0.25 part of tripolyphosphate, 0.005 part of Monascus color, 0.15 part of sodium iso-vc, 0.003 part of natrium nitrosum, 0.1 part of transaminase, 4 parts of rehydration histones, 7.5 parts of white sugar, 0.2 part of liquor, 10 parts of tapiocas, 0.6 part of carragheen, 1.8 parts in R type albumen, 1.8 parts of soybean protein isolates, 0.11 part of essential oil, 0.55 part in ox bone essence, 0.2 part in flavouring juice, 0.2 part of yeast extract, 0.35 part of monosodium glutamate, 0.11 part of white pepper powder, 0.02 part in nutmeg powder, 0.04 part of licorice powder, 0.13 part of oil cassia lignea flour, 0.01 part in garlic powder, 0.02 part in ginger powder.
3. bake intestines, it is characterized in that with 2 described desk-top beef according to claim 1: described frozen water is the mixture of ice and water, and the weight ratio of ice and water is 1:1.
4. desk-top beef as claimed in claim 1 or 2 is baked the preparation method of intestines, and it is characterized in that: it comprises following processing step:
1. raw meat thaws: raw meat is positioned over carries out nature on the thaw shelf and thaw, reach the end of thawing of-4 ℃ to 0 ℃ raw meat to the raw meat temperature;
2. finishing: the raw meat after thawing is repaired, repaiied residual floating hair, broken bone, air-dry oxide layer;
3. Minced Steak: with meat grinder raw meat is twisted system, require strand meat knife edge profit processed, obvious to guarantee the meat granularity after the system of twisting;
4. once stir: the rehydration histone is cut at a high speed with cutmixer mixed the 2-4 circle first, extremely without larger particles, take out the rehydration histone, beef, duck neck skin, rehydration histone are poured in the mixer, and rotating 2-4 turns, and then adds preserved materials, rotating 2-4 minute, add again butter, rotating 2-5 minute, to stirring;
5. pickle: the material filling after will stirring is discharged into ladle car, and smooth material filling surface is also surperficial with film mulch filling, then makes real closely, avoid air residual in film, anti-oxidation will expect that filling is sent into to pickle the storehouse and pickle, pickle warehouse temperature and be controlled at 0-4 ℃, pickled 10-12 hour;
6. secondary agitation: the material filling that will pickle is poured in the mixer, adds to stir material, stirs, and vacuumizes, and rotating 80-100 second, the material filling that stirs is discharged in the ladle car;
7. can: will expect that filling is filled in intestinal tube or the casing, requiring does not have bubble in the good intestinal tube of can and the casing, does not have the turpentine phenomenon;
8. Fumigator boiling: Fumigator is warming up to 70-90 ℃ in advance, and setting baking temperature is 50-60 ℃, and stoving time is 15-20 minute, and wind speed is at a high speed; Boiling temperature is set as 70-85 ℃, and digestion time is 16 minutes, and wind speed is low speed;
9. cooling: intestines are pushed quick-freezing room cooled off 15-20 minute;
10. montage is packed: utilize the montage machine that intestines are carried out montage, residual casing length is 2mm on the requirement montage hindgut, not fuel-displaced in the time of can not longly causing baking, inner meat stuffing can not too shortly be spilt and fuel-displaced too serious when causing baking, then with intestines packs, the Vacuum Package scanning frequency of going forward side by side is frozen and is obtained roasting intestines product.
5. desk-top beef according to claim 4 is baked the preparation method of intestines, and it is characterized in that: described preserved materials is: salt, tripolyphosphate, Monascus color, sodium iso-vc, nitrous, transaminase; Described stirring material is: white sugar, liquor, tapioca, carragheen, R type albumen, soybean protein isolate, essential oil, ox bone essence, flavouring juice, yeast extract, frozen water, monosodium glutamate, white pepper powder, nutmeg powder, licorice powder, oily cassia lignea flour, garlic powder, ginger powder.
6. the preparation method of the roasting intestines of desk-top beef according to claim 4 is characterized in that: beef is being twisted in the process of system, requiring that beef and frozen water are put into mixer together and stir, the beef that adds and the weight ratio of frozen water are 6:1.
7. desk-top beef according to claim 4 is baked the preparation method of intestines, it is characterized in that: the material filling temperature after once stirring≤4 ℃, and the material filling is without fuel-displaced phenomenon.
8. bake according to claim 4 the preparation method of intestines with 5 described desk-top beef, it is characterized in that: add in the secondary agitation process when stirring material, soybean protein isolate adds fashionable limit edged and stirs the material filling temperature that stirs≤4 ℃.
9. the preparation method of the roasting intestines of desk-top beef according to claim 4, it is characterized in that: the product after the packing should carry out quick-frozen in 2 hours, in quick-frozen below-28 ℃, temperature after the quick-frozen-18 ℃.
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