CN103125975A - Instant sausage and production technology thereof - Google Patents
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- CN103125975A CN103125975A CN2013100730673A CN201310073067A CN103125975A CN 103125975 A CN103125975 A CN 103125975A CN 2013100730673 A CN2013100730673 A CN 2013100730673A CN 201310073067 A CN201310073067 A CN 201310073067A CN 103125975 A CN103125975 A CN 103125975A
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Abstract
The invention discloses an instant sausage and a production technology thereof. The technology comprises the steps of rubbing lean pork by a meat grinder for use; putting the rubbed lean pork into an agitator, adding 24 parts of refined salt, 58 parts of white sugar, 25 parts of Fen wine, 23 parts of primary light soy sauce, 13 parts of glucose, 0.15-0.3 part of vitamin E (VE), and 0.15-0.3 part of vitamin C (VC) according to the parts by weight; agitating until the meat stuffing is sticky and even; adding 30-40 parts of clean water to pickle after absorbing, wherein the pickling temperature is 2-4 DEG C; and the pickling time is 23-25 hours; putting the pickled meat stuffing into the agitator; adding cooled diced fat and 8-12 parts of soybean protein; and filling, drying, cooking, packaging in vacuum, sterilizing at high temperature, cooling and storing to prepare the instant sausage. The instant sausage is short in production period, stable in prepared sausage quality, unique in flavor, prominent in aroma, instant to eat after being opened, high in nutritional value, and suitable for the trend of modern food development, and is eaten as fast food.
Description
Technical field
The present invention relates to a kind of sausage, particularly relate to a kind of sausage cooked product and manufacture craft thereof, belong to the prepared food manufacture technology field.
Background technology
The traditional cured meat product process technology of China has a long history, and huge contribution has been made in the development of world's meat product processing technology and processing Theory, and Guangdong style sausage occupies more than 60% of Chinese sausage market.Guangdong style sausage be with lean meat through thick strand, show condition after dicing, be equipped with auxiliary material, pour into natural casing or artificial casing and form through the airing baking again; Because Guangdong style sausage adds more sucrose and wine, the environment of high hot high humidity, make Guangdong style sausage more easily form flavor substance in processing, storage and sales process in addition.But thereby the environment of high hot high humidity also easily causes the variations such as acid value, peroxide value to cause adverse effect to the Guangdong style sausage quality.And Guangdong style sausage is not too convenient owing to eating, more than needing boiling 20min, thus cause certain difficulty to market sale, thereby can not eat widely.
Summary of the invention
In order to overcome the existing problem of prior art, instant la sausage and the production technology thereof of the invention provides a kind of unique flavor, mouthfeel is better, oil reserve is few, time shelf-life is long.
For solving the problems of the technologies described above, the present invention adopts following technical scheme.
A kind of production technology of instant la sausage comprises the steps:
(1) raw meat is processed: standby after thin pork is rubbed with meat grinder; The ridge fat is cut into the show condition fourth of 4～5 millimeters with dicer, and washes away oil slick with the warm water of 42～45 ℃, then send between pickling cooling standby; The mass ratio of thin pork and ridge fat is 7.5: 2.5～7: 3; Thin pork and ridge fat amount to 80120 mass parts;
(2) pickle: the thin pork that strand makes is put into mixer, according to the mass fraction, add 24 parts of refined salt, 58 parts of white sugar, 25 parts, Fenyang wine, 23 parts of one-level light soy sauces, glucose 1-3 part, VE0.150.3 part and VC0.150.3 part are stirred to the meat stuffing thickness even, pickle after adding 30～40 parts of clear water to absorb, pickling temperature is 2～4 ℃, and salting period is 23～25 hours;
(3) filling processed: the pork filling that will pickle is put into mixer, adds cooling show condition fourth and soybean protein 812 mass parts, stirs 15～20 minutes to the meat stuffing uniformity; Soybean protein adds after stirring the hydrated and slurried pasty state by soyabean protein powder and frozen water by the mass ratio of 1: 2.7～1: 3.2;
(4) can: the meat stuffing that makes is poured into casing, and every casing 5～6 joints are got rid of bubble during can;
(5) drying: the product that can is good carries out drying, and baking temperature is 50～52 ℃, and be 23～25 hours drying time;
(6) boiling: dried product carries out boiling, and boiling temperature is 80～83 ℃, and digestion time is 28～32 minutes;
(7) vacuum packaging: the sausage after boiling is cooled to room temperature final vacuum packing;
(8) high-temperature sterilization: the product after vacuum packaging is sterilized, and temperature retention time was cooled to decompression under 38～40 ℃ after 32～34 minutes;
(9) cooling storage: product is cooled to 8～10 ℃, refrigeration.
For further realizing the object of the invention, the preferred Radix Polygalae Crotalarioidis of described casing is first used emerge in worm water, and temperature is 2832 ℃, and the time is 1520 minutes, and softening rear inside and outside the flushing one time separately soaked standby with clear water.
Be 1% saline sook with the lean meat mass concentration before lean meat rubs, stir, impel watery blood acceleration stripping; Remove decontamination salt solution after 2 hours, then used saline sook 68 hours, rinse well at last, be filtered dry.Tie by 14～16 centimetre length wings during can.Sterilising temp is 105～110 ℃, and pressure is 14.4 * 10
-4～14.8 * 10
-4Handkerchief, the time is 13～16min.The sterilization of employing cannery retort.Described drying is to carry out in high and dry stove.
A kind of instant la sausage, it is prepared by above-mentioned production technology.
Soybean protein is that soyabean protein powder and frozen water are that 1: 3 high-speed stirred makes its hydrated and slurried pasty state in proportion.
The present invention utilizes high-temperature cooking process to sausage, makes independent packaging food, can be widely used in household, travelling, and the instant food such as fast food make traditional Guangdong style sausage more be added with the market competitiveness.
Compared with prior art, the present invention has the following advantages:
1, in process, sausage carries out boiling after drying again, and add soybean protein to control oil content, coordinate glucose as sugared source, be conducive to occur Maillard reaction in drying, form flavor substance, shorten the dry reaction time, glucose also has moisture-keeping functions, and more high resilience of the instant la sausage that makes, its color and luster are vivider, unique flavor.Owing to adopting above-mentioned unique formula and method for salting, sausage product prepared food mouthfeel of the present invention is pure, aftertaste is good, have nutritious, instant etc. plurality of advantages.。
2, the large problem of oil pump capacity that occurs in the existing sausage product prepared food process that the present invention solves adopts the method for adding soybean protein, effectively adsorbs the fat of heating and melting, obviously reduces the sausage oil pump capacity, keeps good outward appearance and mouthfeel.
3, the present invention is in process, and sausage carries out boiling after drying again, can increase sausage meat moisture, the meat sclerosis of avoiding over-drying in dry run and causing, make meat recover elasticity, boiling temperature is low, can not make the meat albuminous degeneration excessive and lower its water holding and hold oiliness.
4, the present invention adopts glucose as sugared source, be conducive to occur Maillard reaction in drying, easily form flavor substance, shorten the dry reaction time, glucose also has moisture-keeping functions, and when preventing in dry run the too fast and boiling of moisture loss, moisture can adsorb preferably.
5, the present invention adopts after first vacuum packaging in the method for high steam sterilization, and sterilising temp is not too high, and the time is long, can effectively kill pathogenic bacteria, and is in time cooling after sterilization, makes meat keep elasticity, and is can normal temperature long time stored and can instant bagged.
6, the present invention replaces tradition employing VC as the way of antioxidant; two kinds of ropes of supporting one's family of VE and VC have been added simultaneously; utilize the mutual synergy of VC and VE; can further improve its oxidation resistance; the sausage color and luster is played better protective effect, can make sausage keep more bright-coloured color and luster within one period long term.
The specific embodiment
For understanding better the present invention, the invention will be further described below in conjunction with embodiment, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Embodiment 1
The lean meat fourth is with the saline sook of mass concentration 1%, timing agitation, impels watery blood to accelerate stripping, reduces the finished product oxidation and color and luster deepens; Remove decontamination salt solution after 2 hours, then used saline sook 7 hours, rinse well at last, be filtered dry.Clean with cold water immediately after the fat meat fourth is scalded with boiling water and dry, standby.
In parts by weight, prepare material component: 30 parts of 100 parts of porks (lean meat and ridge fat mass ratio are 7.5: 2.5), 40 parts of soybean proteins, 3 parts of refined salt, 6 parts of white sugar, 4 parts, Fenyang wine, 2 parts of one-level light soy sauces, 2 parts of glucose, VE0.2 part, VC0.2 part clear water.Lean meat rubs with the meat grinder of 10 millimeters orifice plates of diameter, it is the square of 5 millimeters that the ridge fat is cut into the length of side with dicer, and wash away oil slick with the warm water of 43 ℃, the lean meat that strand makes is put into mixer, add 30 parts, 3 parts of refined salt, 6 parts of white sugar, 4 parts, Fenyang wine, 2 parts of one-level light soy sauces, 2 parts of glucose, VE0.2 part, VC0.2 part and clear water by formula, stir and pickle after 20 minutes, pickle and be controlled at 3 ℃, salting period is 24 hours, and the meat stuffing temperature after pickling is 6 ℃.The pork filling of pickling is put into mixer, add cooling good ridge fat fourth and soyabean protein powder, stirred 18 minutes.To use emerge in worm water in advance 15 minutes, the inside and outside flushing one time, separately soak standby casing with clear water, be enclosed within on the skin intestines machine mouth of pipe since an end, be set to end, put air in clean intestines, after ligation is good, meat cubelets are poured into, tie port after being filled with whole casing, by 15 centimetres of left and right length wing knots, being divided into segment at last.Then put into high and dry stove inner drying, 50～52 ℃ of baking temperatures, be 24 hours drying time.Send into steam box after drying and carry out boiling, boiling temperature is 82 ℃, and digestion time is 30 minutes.Sausage after boiling is cooled to room temperature, then scouts quantitative vacuum packaging with nylon combined high temperature retort pouch.Again product is placed in cannery retort and sterilizes, sterilising temp is 105 ℃, and pressure is 14.7 * 10
-4Handkerchief was incubated after 35 minutes, and being cooled to reduces pressure below 40 ℃ takes the dish out of the pot.To in time be cooled to 10 ℃ after product takes the dish out of the pot, refrigerate in freezer.
The present embodiment is in process, sausage carries out boiling after drying again, and add soybean protein to control oil content, coordinate glucose as sugared source, be conducive to occur Maillard reaction in drying, form flavor substance, shorten the dry reaction time, glucose also has moisture-keeping functions, and more high resilience of the instant la sausage that makes, its color and luster are vivider, unique flavor.Owing to adopting above-mentioned unique formula and method for salting, sausage product prepared food mouthfeel of the present invention is pure, aftertaste is good, have nutritious, instant etc. plurality of advantages.
With the moisture in the dry method measurement sausage, the sausage moisture that draws example is 21.3% according to GB, Duo 6% left and right than general sausage, and moisture common and chewiness, hardness are inversely proportional to; Adopt the TA-XT2i instrumental test sausage matter of U.S. Stable Micro System company, get data hardness and be 1456.47g than general low 400g left and right, chewiness is 831.65g, and than general low 200g left and right, elasticity is 0.946, than general high 0.4 left and right; Adopt the full-automatic colour examining colour-difference-metre of GH4E type to analyze.Brightness value is generally high 0.3 left and right of 47.264 ratios, and red scale value is general low 20 left and right of 875.482 ratios.Compare oil mass with the method for weighing, the sausage of this embodiment of weighing and the oil pump capacity of not adding the sausage of soybean protein, drawing the sausage oil pump capacity of not adding albumen powder is 4.5%, the oil pump capacity of the present embodiment is 1.8%, and the present embodiment mainly makes oil pump capacity reduce half left and right by the interpolation of soybean protein.
Jointly as raw material, oxidation resistance is very strong with VC and VE for the present embodiment.In making sausage, when using VC separately, almost without playing antioxidation, oxidation number is 0.4g/100g.VE has stronger antioxidant effect, the content of the peroxide in the time of obviously reducing sausage and come out of the stove, and effectively be suppressed at the rising of storage endoperoxides in period value.The antioxidation mechanism of VE is that mainly it is a fat-soluble free radical scavenger of class, can be dissolved in well in grease, and hydrogen atom is provided for fatty free radical or peroxylradicals, making this radical conversion is inert compound, thereby the oxidizing process chain reaction is interrupted, stopped the continuation oxidation of fat.In addition, VE also have can quenching singlet oxygen ability.The common use of VC and VE has synergy, and reason is that VC utilizes its strong reducing property, with the VE radical reduction of oxidation, makes VE regeneration, thereby strengthened the oxidation resistance of VE.The present embodiment has utilized the synergy of VC and VE, and is fixed with automatic potential titrator tests, after 10 weeks, sausage detected, and its peroxide value is 0.12g/100g fat, and its antioxidation is effective.
Embodiment 2
The lean meat fourth is with 1% concentration saline sook, timing agitation, impels watery blood to accelerate stripping, reduces the finished product oxidation and color and luster deepens; Remove decontamination salt solution after 2 hours, then used saline sook 6 hours, rinse well at last, be filtered dry.Clean with cold water immediately after the fat meat fourth is scalded with boiling water and dry, standby.
Take each component raw material: 30 parts, pork 80 portions of (lean meat and ridge fat mass ratio are 7: 3), 33 parts of soybean proteins, 2.0 parts of refined salt, 5 parts of white sugar, 2 parts, Fenyang wine, 2 parts of one-level light soy sauces, 1 part of glucose, VE0.15 part, VC0.15 part and clear water.Pork rubs with the meat grinder of 10 millimeters orifice plates of diameter, the ridge fat is cut into the show condition fourth of 5 millimeters with dicer, and wash away oil slick with the warm water of 30 ℃, the meat that strand makes is put into mixer, add various batchings by formula, stir and pickle after 15 minutes, pickle and be controlled at 2 ℃, salting period is 23 hours, and the meat stuffing temperature after pickling is 5 ℃.The pork filling of pickling is put into mixer, add cooling good show condition fourth and soybean protein, stirred 15 minutes, soybean protein is to stir high-speed stirred by soyabean protein powder and frozen water in the ratio of 1: 2.7 to make its aquation form starchiness.To use emerge in worm water in advance 15 minutes, the inside and outside flushing one time, separately soak standby casing with clear water, be enclosed within on the skin intestines machine mouth of pipe since an end, be set to end, put air in clean intestines, after ligation is good, meat cubelets are poured into, tie port after being filled with whole casing, by 15 centimetres of left and right length wing knots, being divided into segment at last.Then put into high and dry stove inner drying, 50～52 ℃ of baking temperatures, be 23 hours drying time.Send into steam box after drying and carry out boiling, boiling temperature is 80 ℃, and digestion time is 28 minutes.Sausage after boiling is cooled to 25 ℃ of room temperatures, then scouts quantitative vacuum packaging with nylon combined high temperature retort pouch.Again product is placed in cannery retort and sterilizes, sterilising temp is 105 ℃, and pressure is 14.4 * 10-4 handkerchief, is incubated after 35 minutes, and being cooled to reduces pressure below 38 ℃ takes the dish out of the pot.To in time be cooled to 8 ℃ after product takes the dish out of the pot, refrigerate in freezer.
More high resilience of the instant la sausage that the present embodiment makes, its color and luster are vivider, after 10 weeks, sausage are detected.Fixed with automatic potential titrator tests, its peroxide value is 0.125g/100g fat, and this associating antioxidation that has proved VC and VE is effective; With the moisture in the dry method measurement sausage, the sausage moisture that draws example is 21.1% according to GB, Duo 6% left and right than general sausage, and moisture common and chewiness, hardness are inversely proportional to; Adopt the TA-XT2i instrumental test sausage matter of U.S. Stable Micro System company, get data hardness and be 1446.47g than general low 400g left and right, chewiness is 829.65g, and than general low 200g left and right, elasticity is 0.945, than general high 0.4 left and right; Adopt the full-automatic colour examining colour-difference-metre of GH4E type to analyze.Brightness value is generally high 0.3 left and right of 47.461 ratios, and red scale value is general low 20 left and right of-878.345 ratios.
Compare oil mass with the method for weighing, the sausage of this example of weighing and the oil pump capacity of not adding the sausage of soybean protein, drawing the sausage oil pump capacity of not adding albumen powder is 4.3%, and the oil pump capacity of this example is 1.9%, proves that the interpolation of soybean protein makes oil pump capacity reduce half left and right.
Embodiment 3
The lean meat fourth is with 1% concentration saline sook, timing agitation, impels watery blood to accelerate stripping, reduces the finished product oxidation and color and luster deepens; Remove decontamination salt solution after 2 hours, then used saline sook 8 hours, rinse well at last, be filtered dry.Clean with cold water immediately after the fat meat fourth is scalded with boiling water and dry, standby.
Take each component raw material: 40 parts, pork 120 portions of (lean meat and ridge fat mass ratio are 7: 3), 48 parts of soybean proteins, 4 parts of refined salt, 8 parts of white sugar, 5 parts, Fenyang wine, 3 parts of one-level light soy sauces, 3 parts of glucose, VE0.3 part, VC0.3 part and clear water.Pork rubs with the meat grinder of 10 millimeters orifice plates of diameter, the ridge fat is cut into the show condition fourth of 5 millimeters with dicer, and wash away oil slick with the warm water of 45 ℃, the meat that strand makes is put into mixer, add various batchings by formula, stir and pickle after 24 minutes, pickle and be controlled at 4 ℃, salting period is 26 hours, and the meat stuffing temperature after pickling is 8 ℃.The pork filling of pickling is put into mixer, add cooling good show condition fourth and soyabean protein powder, stirred 22 minutes.To use emerge in worm water in advance 15 minutes, the inside and outside flushing one time, separately soak standby casing with clear water, be enclosed within on the skin intestines machine mouth of pipe since an end, be set to end, put air in clean intestines, after ligation is good, meat cubelets are poured into, tie port after being filled with whole casing, pressing about 15 centimetres length 25 hours at last.Send into steam box after drying and carry out boiling, boiling temperature is 83 ℃, and digestion time is 32 minutes.Sausage after boiling is cooled to room temperature, then scouts quantitative vacuum packaging with nylon combined high temperature retort pouch.Again product is placed in cannery retort and sterilizes, sterilising temp is 110 ℃, and pressure is 14.8 * 10-4 handkerchief, is incubated after 34 minutes, and being cooled to reduces pressure below 40 ℃ takes the dish out of the pot.To in time be cooled to 10 ℃ after product takes the dish out of the pot, refrigerate in freezer.
More high resilience of the instant la sausage that the present embodiment makes, its color and luster are vivider, after 10 weeks, sausage are detected.Fixed with automatic potential titrator tests, its peroxide value is 0.123g/100g fat, and this associating antioxidation that has proved VC and VE is effective; With the moisture in the dry method measurement sausage, the sausage moisture that draws example is 20.9% according to GB, Duo 6% left and right than general sausage, and moisture common and chewiness, hardness are inversely proportional to; Adopt the TA-XT2i instrumental test sausage matter of U.S. Stable Micro System company, get data hardness and be 1465.68g than general low 400g left and right, chewiness is 843.65g, and than general low 200g left and right, elasticity is 0.947, than general high 0.4 left and right; Adopt the full-automatic colour examining colour-difference-metre of GH4E type to analyze.Brightness value is generally high 0.3 left and right of 47.269 ratios, and red scale value is general low 20 left and right of-877.654 ratios.
Compare oil mass with the method for weighing, the sausage of this example of weighing and the oil pump capacity of not adding the sausage of soybean protein, drawing the sausage oil pump capacity of not adding albumen powder is 4.6%, and the oil pump capacity of the present embodiment is 2.0%, proves that the interpolation of soybean protein makes oil pump capacity reduce half left and right.
Claims (8)
1. the production technology of an instant la sausage, is characterized in that comprising the steps:
(1) raw meat is processed: standby after thin pork is rubbed with meat grinder; The ridge fat is cut into the show condition fourth of 4～5 millimeters with dicer, and washes away oil slick with the warm water of 42～45 ℃, then send between pickling cooling standby; The mass ratio of thin pork and ridge fat is 7.5: 2.5～7: 3; Thin pork and ridge fat amount to 80120 mass parts;
(2) pickle: the thin pork that strand makes is put into mixer, according to the mass fraction, add 24 parts of refined salt, 58 parts of white sugar, 25 parts, Fenyang wine, 23 parts of one-level light soy sauces, glucose 1-3 part, VE0.150.3 part and VC0.150.3 part are stirred to the meat stuffing thickness even, pickle after adding 30～40 parts of clear water to absorb, pickling temperature is 2～4 ℃, and salting period is 23～25 hours;
(3) filling processed: the pork filling that will pickle is put into mixer, adds cooling show condition fourth and soybean protein 812 mass parts, stirs 15～20 minutes to the meat stuffing uniformity; Soybean protein adds after stirring the hydrated and slurried pasty state by soyabean protein powder and frozen water by the mass ratio of 1: 2.7～1: 3.2;
(4) can: the meat stuffing that makes is poured into casing, and every casing 5～6 joints are got rid of bubble during can;
(5) drying: the product that can is good carries out drying, and baking temperature is 50～52 ℃, and be 23～25 hours drying time;
(6) boiling: dried product carries out boiling, and boiling temperature is 80～83 ℃, and digestion time is 28～32 minutes;
(7) vacuum packaging: the sausage after boiling is cooled to room temperature final vacuum packing;
(8) high-temperature sterilization: the product after vacuum packaging is sterilized, and temperature retention time was cooled to decompression under 38～40 ℃ after 32～34 minutes;
(9) cooling storage: product is cooled to 8～10 ℃, refrigeration.
2. the production technology of instant la sausage according to claim 1, it is characterized in that: described casing is Radix Polygalae Crotalarioidis, first uses emerge in worm water, temperature is 28-32 ℃, the time is 1520 minutes, softening after inside and outside the flushing one time, separately soak standby with clear water.
3. the production technology of instant la sausage according to claim 1 is characterized in that: be 1% saline sook with the lean meat mass concentration before lean meat rubs, stir, impel watery blood acceleration stripping; Remove decontamination salt solution after 2 hours, then used saline sook 68 hours, rinse well at last, be filtered dry.
4. the production technology of instant la sausage according to claim 1, is characterized in that: tie by 14～16 centimetre length wings during can.
5. the production technology of instant la sausage according to claim 1, it is characterized in that: sterilising temp is 105～110 ℃, pressure is 14.4 * 10
-4～14.8 * 10
-4Handkerchief, the time is 13～16min.
6. the production technology of instant la sausage according to claim 1, is characterized in that: adopt the cannery retort sterilization.
7. the production technology of instant la sausage according to claim 1, it is characterized in that: described drying is to carry out in high and dry stove.
8. instant la sausage is characterized in that: it is by the described production technology preparation of claim 1-7 any one.
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| CN108719837A (en) * | 2018-05-31 | 2018-11-02 | 宣汉县蜀宣食品有限公司 | A kind of production method of leisure instant sausage |
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| CN104738666A (en) * | 2015-04-01 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wet-state meat braised with sauce and automatic continuous 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 |
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| CN107581518A (en) * | 2017-09-22 | 2018-01-16 | 广东今荣食品有限公司 | A kind of instant la sausage and preparation method thereof |
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| CN112120168A (en) * | 2020-07-31 | 2020-12-25 | 河北双鸽食品股份有限公司 | Low-temperature ham and processing technology thereof |
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Application publication date: 20130605 |