CN103263031B - A kind of processing method of flower-shaped sausage processing - Google Patents

A kind of processing method of flower-shaped sausage processing Download PDF

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Publication number
CN103263031B
CN103263031B CN201310158985.6A CN201310158985A CN103263031B CN 103263031 B CN103263031 B CN 103263031B CN 201310158985 A CN201310158985 A CN 201310158985A CN 103263031 B CN103263031 B CN 103263031B
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China
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processing
degree
flower
sausage
fat
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CN201310158985.6A
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Chinese (zh)
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CN103263031A (en
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王志强
侯君
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安徽卫食园肉类食品有限公司
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Abstract

A kind of processing method of flower-shaped sausage processing, relate to food-processing method technical field, meat cutting fourth, with auxiliary material is mixed thoroughly, natural hog intestine is recorded, clean, prick that hole is vented, dries, hanging, packaging, it is characterized in that: include dried sweet-scented osmanthus in described auxiliary material, it is 0.25 ~ 0.35 ‰ that described sweet osmanthus accounts for whole flower-shaped sausage processing mass percent.The fragrance of sweet osmanthus can fully be combined with the taste of traditional sausage by the present invention, and the taste producing flower-shaped sausage processing is fragrant beautiful, and mouthfeel is good, often eats, and has good health-care effect to human body.<!--1-->

Description

A kind of processing method of flower-shaped sausage processing

Technical field:

The present invention relates to food-processing method technical field, specifically a kind of processing method of flower-shaped sausage processing.

Background technology:

Sweet osmanthus is one of Chinese ten great tradition famous flowers except viewing and admiring outer is also common health food in autumn.Sweet osmanthus has very high edibility to be widely used as food seasoning by our people since ancient times.Sweet osmanthus is a kind of crude drug.The pungent of sweet osmanthus taste warm in nature has stomach invigorating, reduces phlegm, promotes the production of body fluid, loose phlegm, flat liver effect can control the many coughs of phlegm, intestines wind bloody flux, toothache halitosis, poor appetite, through closing stomachache.In prior art, sweet osmanthus, as time edible, generally compare in the middle of sweet based foods such as being suitable for use in cake, candy, preserved fruit, tea, wine, but usage is comparatively single.Sausage, as meat product, is one of very popular cuisines, and sausage also can put into certain sugar when making, make certain sugariness of tasting, therefore both tastes are relatively applicable to merging, but do not have similar product in prior art, and the kind of sausage products is also very single.

Summary of the invention:

Technical problem to be solved by this invention is to provide a kind of delicious and processing method to the useful flower-shaped sausage processing of the person.

Technical problem to be solved by this invention realizes by the following technical solutions.

A kind of processing method of flower-shaped sausage processing, meat cutting fourth, with auxiliary material is mixed thoroughly, natural hog intestine is recorded, prick that hole is vented, cleans, dries, hanging, packaging, it is characterized in that: include dried sweet-scented osmanthus in described auxiliary material, it is 0.25 ~ 0.35 ‰ that described sweet osmanthus accounts for whole flower-shaped sausage processing mass percent; Need before meat cutting fourth to clean lean meat, sausage fat meat used and ridge fat, ridge fat need with 80---and the hot water cleaning of 85 degree, is commonly called as boiling hot fat, the temperature of the supplementary material to be mixed that all pretreatment are good all controls at 0-4 degree, and the one-tenth material temperature degree after stirring is also at 0-4 degree; Between system material, spice and enema operation, temperature is below 10 degree; The material pre-treatment time must not more than 5 hours, the bowel lavage time must not more than 1 hour, drying room is sent into after cleaning draining, drying room controls within 10 minutes from normal temperature to the heating-up time of 50 degree, 50---the programming rate of 65 degree controls within 20 minutes, 60---65 degree of oven dry need after 20 hours by drying room temperature prompt drop to normal temperature, and be conducive to sausage and receive body, speed is warmed up to 50 more afterwards---55 degree of oven dry can go out drying room by dry for moisture content receipts residual in the middle part of sausage in 4 hours.

Described auxiliary material also comprises that to account for whole flower-shaped sausage processing mass percent be the salt of 3.5% ~ 4.5%, spice, the sugar of 2.5% ~ 3.5%, maltose, the nitrous of 0.08 ‰ ~ 0.12 ‰, D sodium isoascorbate, 0.045 ‰ ~ 0.055 ‰ nisins of 0.28% ~ 0.32% of 1.5% ~ 2.5% of 1.5% ~ 2.5%.

Described auxiliary material also comprises 300ppm natamycin.Natamycin is that a kind of polyene macrolide is antifungal agents based, and appearance white (or cream-colored) is colourless, tasteless crystalline powder.Active stability affects by pH value, temperature, intensity of illumination.Casing owing to being eat raw, without high temperature sterilization, in transport or the process of selling, casing within the shelf-life just face there is mouldization, although the meat stuffing of inside is through there will not be problem through ovennodulation, outside mouldization of casing own.Therefore 300ppm natamycin can be used to soak casing or spray its surface, energy hook effectively extends the mouldization time on casing surface.

Described meat cutting fourth is that fat and lean meat is separately diced.Mouthfeel is better, can control the amount of fat meat, from but the present invention is fertile and oiliness.1, the earlier stage processing method because of fat and lean meat in raw material is different, so fat and lean meat will be separated in advance; 2, the lean meat after drying is higher than the receipts body rate of fat meat, so lean meat is diced larger than fat meat; 3, fat and lean meat all obtains suitable pretreatment, makes it give full play to its characteristic, increases finished product mouthfeel.

Described spice and salt need to grind stand-by after together frying perfume (or spice), add nitrous and sodium ascorbate after cooling, maltose, sugar, nisin in the end add.

The present invention adopts natural flavor, uses the nitrous of seldom amount can play painted and corrosion-resistant effect, is convenient to the preservation of flower-shaped sausage processing, meets food safety requirements.D sodium isoascorbate is a kind of new bio type food antioxidant, anti-corrosive fresh-keeping assistant toner.Carcinogen in curing food can be prevented---the formation of nitrosamine, eradicate the bad phenomenon such as the variable color of food and drink, peculiar smell and muddiness.Nisin (Nisin) is that Buddhist nun is pungent also known as nisin or transliteration, is a kind of peptide material that streptococcus lactis produces, is made up of 34 amino acid residues.Under the physiology PH condition and α-chymotrypsin effect of human body, amino acid is hydrolyzed into very soon after edible, normal flora in human body intestinal canal can not be changed and produce as other antibiotic the resistance problem that occurs, more can not there is cross tolerance with other antibiotic, be a kind of efficient, nontoxic, safely, the antiseptics for natural food that has no side effect.

The invention has the beneficial effects as follows: the fragrance of sweet osmanthus can fully be combined with the taste of traditional sausage by the present invention, the taste producing flower-shaped sausage processing is fragrant beautiful, and mouthfeel is good, often eats, and has good health-care effect to human body.

Detailed description of the invention:

The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.

A processing method for flower-shaped sausage processing, meat cutting fourth, with auxiliary material is mixed thoroughly, natural hog intestine is recorded, prick that hole is vented, cleans, dries, hanging, packaging, include dried sweet-scented osmanthus in auxiliary material, it is 0.25 ~ 0.35 ‰ that sweet osmanthus accounts for whole flower-shaped sausage processing mass percent; Need before meat cutting fourth to clean lean meat, sausage fat meat used and ridge fat, ridge fat need with 80---and the hot water cleaning of 85 degree, is commonly called as boiling hot fat, the temperature of the supplementary material to be mixed that all pretreatment are good all controls at 0-4 degree, and the one-tenth material temperature degree after stirring is also at 0-4 degree; Between system material, spice and enema operation, temperature is below 10 degree; The material pre-treatment time must not more than 5 hours, the bowel lavage time must not more than 1 hour, drying room is sent into after cleaning draining, drying room controls within 10 minutes from normal temperature to the heating-up time of 50 degree, 50---the programming rate of 65 degree controls within 20 minutes, 60---65 degree of oven dry need after 20 hours by drying room temperature prompt drop to normal temperature, and be conducive to sausage and receive body, speed is warmed up to 50 more afterwards---55 degree of oven dry can go out drying room by dry for moisture content receipts residual in the middle part of sausage in 4 hours.Auxiliary material also comprises that to account for whole flower-shaped sausage processing mass percent be the salt of 3.5% ~ 4.5%, spice, the sugar of 2.5% ~ 3.5%, maltose, the nitrous of 0.08 ‰ ~ 0.12 ‰, D sodium isoascorbate, 0.045 ‰ ~ 0.055 ‰ nisins of 0.28% ~ 0.32% of 1.5% ~ 2.5% of 1.5% ~ 2.5%.Auxiliary material also comprises 300ppm natamycin.Meat cutting fourth is that fat and lean meat is separately diced.Spice and salt need to grind stand-by after together frying perfume (or spice), add nitrous and sodium ascorbate after cooling, maltose, sugar, nisin in the end add.

The product that the present invention produces after tested, learns that remnant nitrite, sorbic acid, benzoic acid, famille rose, lead, inorganic arsenic, total mercury, cadmium all do not detect, and protein content is 31g/100g, and fat content is 25g/100g

More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (4)

1. the processing method of a flower-shaped sausage processing, meat cutting fourth, with auxiliary material is mixed thoroughly, natural hog intestine is recorded, prick that hole is vented, cleans, dries, hanging, packaging, it is characterized in that: include dried sweet-scented osmanthus in described auxiliary material, it is 0.25 ~ 0.35 ‰ that described sweet osmanthus accounts for whole flower-shaped sausage processing mass percent; Need before meat cutting fourth to clean lean meat, sausage fat meat used and ridge fat, ridge fat need with 80---and the hot water cleaning of 85 degree, is commonly called as boiling hot fat, the temperature of the supplementary material to be mixed that all pretreatment are good all controls at 0-4 degree, and the one-tenth material temperature degree after stirring is also at 0-4 degree; Between system material, spice and enema operation, temperature is below 10 degree; The material pre-treatment time must not more than 5 hours, the bowel lavage time must not more than 1 hour, drying room is sent into after cleaning draining, drying room controls within 10 minutes from normal temperature to the heating-up time of 50 degree, 50---the programming rate of 65 degree controls within 20 minutes, 60---65 degree of oven dry need drying room temperature prompt drop after 20 hours to normal temperature, be conducive to sausage and receive body, speed is warmed up to 50 more afterwards---and 55 degree of oven dry can go out drying room by dry for moisture content receipts residual in the middle part of sausage in 4 hours, described meat cutting fourth is that fat and lean meat is separately diced, and lean meat is diced larger than fat meat.
2. the processing method of a kind of flower-shaped sausage processing according to claim 1, is characterized in that: described auxiliary material also comprises that to account for whole flower-shaped sausage processing mass percent be the salt of 3.5% ~ 4.5%, spice, the sugar of 2.5% ~ 3.5%, maltose, the nitrous of 0.08 ‰ ~ 0.12 ‰, D sodium isoascorbate, 0.045 ‰ ~ 0.055 ‰ nisins of 0.28% ~ 0.32% of 1.5% ~ 2.5% of 1.5% ~ 2.5%.
3. the processing method of a kind of flower-shaped sausage processing according to claim 2, is characterized in that: described auxiliary material also comprises 300ppm natamycin.
4. the processing method of a kind of flower-shaped sausage processing according to claim 2, is characterized in that: described spice and salt need to grind stand-by after together frying perfume (or spice), add nitrous and sodium ascorbate after cooling, maltose, sugar, nisin in the end add.
CN201310158985.6A 2013-05-02 2013-05-02 A kind of processing method of flower-shaped sausage processing CN103263031B (en)

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CN103462054A (en) * 2013-09-29 2013-12-25 杨晓虹 Method for preparing sleeved cattle intestine
CN103598619A (en) * 2013-11-15 2014-02-26 南通玉兔集团有限公司 Process for preparing sausages
CN104757581A (en) * 2015-02-09 2015-07-08 旌德县饱过岗食品有限公司 Sausage preserving method
CN104719948B (en) * 2015-03-11 2017-08-04 宁波大学 A kind of sweet osmanthus flower flavor feature fermentation jujube intestines and preparation method thereof
CN106071936A (en) * 2016-06-12 2016-11-09 罗朝吉 A kind of manufacture method of Luchuan pig Guangdong style sausage
CN106036541A (en) * 2016-06-29 2016-10-26 四川东坡三味农业科技有限公司 Sichuan-flavored nutritional health Chinese sausages and production method
CN106579031A (en) * 2016-12-19 2017-04-26 怀宁县恒达畜产品有限公司 Processing method of chrysanthemum morifolium ramat sausage
CN106579003A (en) * 2016-12-19 2017-04-26 怀宁县恒达畜产品有限公司 Processing method of Radix Echinopsis sausages

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CN101444306A (en) * 2007-11-26 2009-06-03 赵静 Production method of yak preserved meat
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