CN103300405B - Processing method of wormwood, green tea and jujube sausage - Google Patents

Processing method of wormwood, green tea and jujube sausage Download PDF

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Publication number
CN103300405B
CN103300405B CN201310197303.2A CN201310197303A CN103300405B CN 103300405 B CN103300405 B CN 103300405B CN 201310197303 A CN201310197303 A CN 201310197303A CN 103300405 B CN103300405 B CN 103300405B
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wormwood
meat
green tea
minutes
intestines
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CN103300405A (en
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曹锦轩
潘道东
欧昌荣
邵兴锋
翁佩芳
张玉林
蒋亚婷
谢媚
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Ningbo University
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Ningbo University
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Abstract

The invention discloses a processing method of a wormwood, green tea and jujube sausage. The processing method specifically comprises the following steps of: slicing cattle ectoloph meat and pig hind leg lean meat into slices with the thickness of 3cm; slicing fat pig meat into meat dices of 2*2*2cm for future use; pouring a pickling solution into the slices of the cattle ectoloph meat and the pig hind leg lean meat to carry out low-temperature pickling; immersing fresh wormwoods into a color protection solution and blanching in hot water; washing and cooling by utilizing running water; chopping for future use; grinding fresh green tea into powder and adding the powder into drinking water to extract; freezing and centrifuging for 20 minutes; taking liquid supernatant to obtain a green tea extract for future use; chopping and crushing the pickled meat slices, sequentially adding the fat meat dices, a chopping auxiliary agent, the green tea extract and wormwood stems, and totally chopping for 7-10 minutes; and finally casting, filling, punching, baking, smoking, steaming and sterilizing to obtain a finished product. The wormwood, green tea and jujube sausage disclosed by the invention has the advantages that high protein, wormwood essential oil and tea polyphenol are enriched; the wormwood, green tea and jujube sausage has the strong fragrance of the wormwoods, and special fresh mouth feel and striking and refreshing effects of the green tea.

Description

The processing method of the little jujube intestines of a kind of wormwood green tea
Technical field
The present invention relates to a kind of processing method of little jujube intestines, especially relate to a kind of with wormwood, green tea, beef and the pork method for the little jujube intestines of Raw material processing wormwood green tea.
Background technology
Wormwood is also known as " Chinese mugwort ", have the another names such as ice platform, wormwood, moxibustion grass, tarragon, Classification system is Artemisia argyi, it is a kind of composite family, the herbaceos perennial of artemisia, its bitter, pungent, warm in nature, return liver,spleen,kidney warp, have blood of regulating the flow of vital energy, warm passages through which vital energy circulates, by cold-dampness, hemostasis, only crymodynia, antiabortive effect such as antipruritic.
In wormwood, general flavone content is up to 5.5%, composition mainly contains 5,7 dihydroxy 6,3,4-trimethoxy flavone (eupatilin), 5-hydroxyl-6,7,3,4 tetramethoxy flavones, Quercetin (quercetin) and naringenin (naringenin) etc., can oxygen radical effectively in purged body, stop the ability of oxidation to be more than ten times of vitamin E, also can the effectively degeneration of T suppression cell, aging, the incidence of disease of reduce the incidence of cell carcinogenesis, improve blood circulation, reduce cholesterol, reduction cardiovascular and cerebrovascular disease.Wormwood contains various trace elements, as strontium, chromium, cobalt, zinc, iron, calcium, magnesium etc.Calcareously effectively can protect retina, prevention of osteoporosis; Zinc, selenium and other trace elements, can strengthen human body cancer-resisting ability.
Wormwood major function composition is wormwood essential oil, and the volatile oil content of tarragon herb is 0.20% ~ 0.33%, based on small molecule volatile terpenoid, also has aliphatic compound in addition, Small molecular aromatic compound.The terpenoid identified has citrene, australene, nopinene, α-terpinenol, β-terpinenol, amphene, β-phellandrene, cineole, α-phellandrene, thujone, camphor, borneol, terpinenol-4, terpinenol-5, trans-fragrant Wei alcohol, carvol, carypohyllene, Thymol, copaene, spainulenol, caryophyllene oxide.Aliphatic compound has: ethyl myristate, Palmiticacid, ethyl palmitate, ethyl linoleate, (Z, Z, Z)-cis 9,12,15-oc-tadecatrienoic acid ethyl ester, benzenpropanoic acid ethyl ester, octadecanoid acid ethyl ester.Aromatic compound has octane, 2,4-dimethyl heptanes, 2,5-dimethyl heptanes, 3,4-dimethyl heptane, 4-ethyl heptane, to paraxylene, 1,3-dimethylbenzene, nonane, 1-first ethylo benzene, 1-ethyl-3-methylbenzene, 1,2,3-trimethylbenzene, azulenes.Wormwood essential oil has cough-relieving, relievings asthma, eliminates the phlegm, the effect of anti-inflammatory, is clinically usually used in the diseases such as treatment chronic bronchitis, pulmonary emphysema, bronchial astehma.The main pharmacodynamics composition of volatile oil is 1, 8-Cineole, camphor, borneol, azulenes etc., and wherein 1, 8-Cineole has antitussive action, and azulenes has antiulcer action, and camphor has sterilization, antiinflammation, and borneol has pain relieving, detumescence effect.
At present, wormwood has more application China is among the people, often to when the Dragon Boat Festival, Chinese mugwort is always placed in house with " avoiding evil spirits " with drive mosquito away by people, strain body after stalk is withered is soaked stifling to reach disinfectant antipruritic, the multiplex Ai Shui of puerpera has a bath or fumigates, " herb bath " that present Taiwan is just popular, mostly select wormwood regulating menstruation, hemostasis, antiabortively only to collapse, the effect of dispelling cold and removing dampness, control irregular menstruation, dysmenorrhoea is suffered from abdominal pain, miscarriage, uterine hemorrhage, radical cure of rheumatic arthritis, head wind, wind etc. in month, employing wormwood is that warm sexual stimulus is carried out in the moxa-moxibustion of raw material, moxibustion portion is occurred obviously congested, strengthen nutrition, vigorous metabolism, simultaneously can be antibacterial, sterilization, make organized renewing vigor.
Wormwood also may be used for eating, and China resident adopts wormwood to make the recipe such as " folium artemisiae argyi tea ", " tarragon soup ", " tarragon congee " mostly, and more common is then make blue or green group the Dragon Boat Festival.Being because wormwood has more above-mentioned functional activity compositions on the one hand, on the other hand, is then be rich in chlorophyll due to wormwood can give the green of food the Nature and have the shelf-life that bacteriostasis can extend food.Visible wormwood is a kind of health care draft with higher using value, has higher Development volue and potentiality in food processing.
Existing little jujube intestines generally adopt pork, chicken etc. through Minced Steak, filling processed, pickle, bowel lavage, boiling form, due to containing significant quantities of fat, meat fishy smell is heavier, in storage process, easily cause microbial reproduction to produce corrupt, and fatty easily aliphatic acid hydrolysis in storage process, oxidation produce Kazakhstan and lose taste.At present, also do not disclose any correlative study about being the method for the little jujube intestines of Raw material processing wormwood green tea with wormwood, green tea, beef and pork both at home and abroad to report.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of high protein, is rich in wormwood essential oil and Tea Polyphenols, has the processing method of the little jujube intestines of wormwood green tea of strong wormwood fragranced, the peculiar clean mouthfeel of green tea and eye-catching refreshing effect.
The present invention solves the problems of the technologies described above adopted technical scheme: the processing method of the little jujube intestines of a kind of wormwood green tea, comprises the steps:
(1) selection of raw meat
Selection meets veterinary sanitary inspection, and by the thin slice that outer for the ox of rejecting connective tissue fillet becomes 3cm thick with pig back leg lean meat, it is stand-by that lard is cut into 2 × 2 × 2cm meat cubelets;
(2) low-temperature salting
To be dissolved in warm water in the ratio of mass volume ratio 1.62kg:2L to be cooled to 4 DEG C by pickling auxiliary material mixing, then pickling liquid is poured in the outer fillet of ox and pig back leg lean meat thin slice and mix thoroughly, in 4 ~ 10 DEG C, pickle 24 ~ 48 hours; Wherein said ox outer fillet, described pig back leg lean meat and described pickling liquid mixing ratio are 25 ~ 45kg:40 ~ 60kg:2L; Proportioning advantage: the ratio of beef and pork determines the content of unrighted acid, has an impact to the consumption of the oxidation of lipid in storage process and green-tea extract, wormwood polyphenoils; The object of meat and pickling liquid proportioning to make curing agent more fully dissolve, and can not have a negative impact again with the total moisture content of green-tea extract that adds in subsequent step to products'texture;
(3) process of wormwood and green tea
The tender stem of fresh wormwood and blade are cut into the length of 1 ~ 1.5cm size, immerse in colour protecting liquid and soak 20 minutes, then pull out and put into 90 DEG C of hot water blanchings 2.5 minutes, be cooled to 0 ~ 2 DEG C with running water rapidly, shred stand-by; After fresh green tea grinds is crossed 80 orders, green tea powder is joined 90 ~ 100 DEG C of drinking water in the ratio of mass volume ratio 0.8kg:3L extract 5 ~ 9 minutes, be cooled to rapidly 4 DEG C, and 1500 × g refrigerated centrifuge 20 minutes at such a temperature, get supernatant and obtain green-tea extract, be stored in 4 DEG C stand-by; Fresh wormwood processing method advantage: passivation polyphenol oxidase, maintain chlorophyllous stability preferably; Green tea processing method advantage: extract comparatively abundant to polyphenoils, institute adds moisture and pickling liquid total moisture content meets Product processing requirement, and meanwhile, green tea residue can not produce harmful effect to products'texture less;
(4) system falls into
Sliced meat will be pickled and be cut into 2 3~ 4 3cm 3fritter, pour in cutmixer and carry out chopping system, chopped, Zhan Ban limit, 1 ~ 2min back adds fat meat fourth, cuts and mix auxiliary agent and green-tea extract; Add treated wormwood stem after 3 ~ 4min, altogether cut and mix 7 ~ 10min, cut after mixing end, various supplementary material is mixed thoroughly, leave standstill in 4 DEG C and obtain meat stuffing in 5 hours; The addition of wherein said fat meat fourth is pickle sliced meat weight 14.3 ~ 23.1%, the described addition mixing auxiliary agent of cutting is pickle sliced meat weight 10.0 ~ 16.2%, the addition of described green-tea extract is pickle sliced meat weight 0.76 ~ 1.23%, and the addition of described wormwood stem is pickle sliced meat weight 4.8 ~ 7.7%; Fat meat fourth and cut the addition mixing auxiliary agent and make product have good emulsion stability, can not water outlet, fuel-displaced; The addition of wormwood stem is to give the fragranced of the more lucid and more lively green of product and wormwood, and add excessive matter structure and the emulsifiability that can affect product, addition does not then reach effect required for the present invention very little; The addition of green-tea extract improves product TAC and gives the aftertaste of product delicate fragrance, and it is excessive to add, and product can be made to have certain bitter taste, and addition does not then reach effect required for the present invention very little;
(5) record
Meat stuffing is poured in the sheep casing of bore 1.8 ~ 2cm, require degree of tightness appropriateness during filling, evenly, the long 5 ~ 8cm of every root, adopts punched-card machine to check card;
(6) toast
Adopt baking temperature 60 ~ 68 DEG C, toast 20 ~ 35 minutes, make the central temperature of intestines reach 60 ~ 65 DEG C; In order to make casing dry tack free, increase casing mechanical strength and stability;
(7) smoke
Fumersion method or cold smoking method is adopted to smoke;
(8) boiling
Intestines after smoking are put into boiling station, adopts 80 DEG C of vapours process 25 ~ 35 minutes;
(9) pack
Nylon/polypropylene composite materials the packaging bag of 4 × 7 ~ 4 × 12cm is adopted to carry out vacuum packaging in cured little jujube intestines;
(10) sterilization
Sterilization in the hot bath of 85 ~ 95 DEG C is adopted within 15 ~ 25 minutes, to obtain the little jujube intestines of wormwood green tea.
Described in step (2) to pickle auxiliary material collocation method as follows: bad hematic acid sodium 0.1kg, Radix Glycyrrhizae 0.12 kg, garlic 1 kg, ground pepper 150g, monosodium glutamate 150g, red yeast rice 100g.
Fresh wormwood described in step (3) requires that color is in evenly blackish green, has the due delicate fragrance of wormwood, free from extraneous odour, non-variegation, moisture 86% ~ 91%, pH value 7.0 ~ 8.2, total plate count≤300/g, and coliform≤3/g, pathogenic bacteria must not detect.
Colour protecting liquid described in step (3) comprises 0.03wt% ascorbic acid, 0.75wt% citric acid, 0.4wt% zinc acetate, 1.5wt% sodium chloride, adopts the NaOH solution of 0.05wt% that pH value is adjusted to 7.8.
Colour protecting liquid described in step (3) comprises 0.03wt% ascorbic acid, 0.25wt %L-cysteine hydrochloride, 0.75 wt% citric acid, 0.4wt % calcium gluconae, 1.5wt% sodium chloride, adopts the NaOH solution of 0.05wt% that pH value is adjusted to 8.6.
It is as follows that cutting described in step (4) mixes auxiliary agent collocation method: comprise starch 10kg, glycerin monostearate 40g, Sucrose Fatty Acid Ester acid esters 120g, modified soy bean lipoid 200g, stearoyl lactate 200g.
In step (7), fumersion method is specific as follows: the fermentation vinegar of 5 liters or the glacial acetic acid of 3% are added in 20 liters of fumigation liquid, then add 75 premium on currency, be made into and smoke solution, put into by roasted little jujube intestines and smoke solution, soak 20 minutes.
Compared with prior art, the invention has the advantages that: the present invention is a kind of with wormwood, tealeaves, beef and the pork method for the functional little jujube intestines of raw material production, certain pre-treating method is adopted to keep functional activity and the pigmentary structures of fresh wormwood, add and be applicable to during some auxiliary materials of wormwood taste formula waste to meat, and add green-tea extract enhancing antioxidation activity, compare traditional little jujube intestines, add the wormwood of being rich in physiologically active essential oil and Flavonoid substances, the fishy smell of meat can be eliminated preferably, give the fragranced of product wormwood uniqueness; Add and be rich in the green tea extractive liquor of polyphenol compound, product antioxidation activity can be strengthened, give the quiet and beautiful simple and elegant aftertaste of product and eye-catching refresh oneself salubrious; Meanwhile, wormwood be rich in chlorophyll make the crust of final products sootiness in golden yellow, tangent plane is inner presents lucid and lively natural green; Compare traditional little jujube intestines, this product 4 DEG C of shelf lifes can reach 150 days, have stronger functional activity.
In sum, the processing method of the little jujube intestines of a kind of wormwood of the present invention green tea, the little jujube intestines prepared are a kind of high protein, are rich in wormwood essential oil and Tea Polyphenols, have the little jujube intestines product of strong wormwood fragranced, the peculiar mouthfeel of green tea and natural lucid and lively green.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
The processing method of the little jujube intestines of a kind of wormwood of the present invention green tea, comprises the steps:
(1) selection of raw meat
Selection meets veterinary sanitary inspection, and by the thin slice that outer for the ox of rejecting connective tissue fillet becomes 3cm thick with pig back leg lean meat, it is stand-by that lard is cut into 2 × 2 × 2cm meat cubelets;
(2) low-temperature salting
To be dissolved in warm water in the ratio of mass volume ratio 1.62kg:2L to be cooled to 4 DEG C by pickling auxiliary material mixing, then pickling liquid is poured in the outer fillet of ox and pig back leg lean meat thin slice and mix thoroughly, in 4 ~ 10 DEG C, pickle 24 ~ 48 hours; Wherein ox outer fillet, pig back leg lean meat and pickling liquid mixing ratio is 25 ~ 45kg:40 ~ 60kg:2L; Pickle auxiliary material collocation method as follows: bad hematic acid sodium 0.1kg, Radix Glycyrrhizae 0.12 kg, garlic 1 kg, ground pepper 150g, monosodium glutamate 150g, red yeast rice 100g;
(3) process of wormwood and green tea
The tender stem of fresh wormwood and blade are cut into the length of 1 ~ 1.5cm size, immerse in colour protecting liquid and soak 20 minutes, then pull out and put into 90 DEG C of hot water blanchings 2.5 minutes, be cooled to 0 ~ 2 DEG C with running water rapidly, shred stand-by; After fresh green tea grinds is crossed 80 orders, green tea powder is joined in 90 ~ 100 DEG C of drinking water in the ratio of mass volume ratio 0.8kg:3L and extracts 5 ~ 9 minutes, be cooled to rapidly 4 DEG C, and 1500 × g refrigerated centrifuge 20 minutes at such a temperature, get supernatant and obtain green-tea extract, be stored in 4 DEG C stand-by; Fresh wormwood requires that color is in evenly blackish green, has the due delicate fragrance of wormwood, free from extraneous odour, non-variegation, moisture 86% ~ 91%, pH value 7.0 ~ 8.2, total plate count≤300/g, coliform≤3/g, and pathogenic bacteria must not detect; Colour protecting liquid comprises (following composition is by percentage to the quality) 0.03% ascorbic acid, 0.75% citric acid, 0.4% zinc acetate, 1.5% sodium chloride, adopts the NaOH solution of 0.05% that pH value is adjusted to 7.8; Or colour protecting liquid comprises (following composition is by percentage to the quality) 0.03% ascorbic acid, 0.25%L-cysteine hydrochloride, 0.75% citric acid, 0.4% calcium gluconae, 1.5% sodium chloride, adopts the NaOH solution of 0.05% that pH value is adjusted to 8.6;
(4) system falls into
Sliced meat will be pickled and be cut into 2 3~ 4 3cm 3fritter, pour in cutmixer and carry out chopping system, chopped, Zhan Ban limit, 1 ~ 2min back adds fat meat fourth, cuts and mix auxiliary agent and green-tea extract; Add treated wormwood stem after 3 ~ 4min, altogether cut and mix 7 ~ 10min, cut after mixing end, various supplementary material is mixed thoroughly, leave standstill in 4 DEG C and obtain meat stuffing in 5 hours; The addition of wherein said fat meat fourth is pickle sliced meat weight 14.3 ~ 23.1%, the described addition mixing auxiliary agent of cutting is pickle sliced meat weight 10.0 ~ 16.2%, the addition of described green-tea extract is pickle sliced meat weight 0.76 ~ 1.23%, and the addition of described wormwood stem is pickle sliced meat weight 4.8 ~ 7.7%; Wherein cut that to mix auxiliary agent collocation method as follows: comprise starch 10kg, glycerin monostearate 40g, Sucrose Fatty Acid Ester acid esters 120g, modified soy bean lipoid 200g, stearoyl lactate 200g;
(5) record, filling and checking card
Meat stuffing is poured in the sheep casing of bore 1.8 ~ 2cm, require degree of tightness appropriateness during filling, evenly, the long 5 ~ 8cm of every root, adopts punched-card machine to check card;
(6) toast
Adopt baking temperature 60 ~ 68 DEG C, toast 20 ~ 35 minutes, make the central temperature of intestines reach 60 ~ 65 DEG C; In order to make casing dry tack free, increase casing mechanical strength and stability;
(7) smoke
Fumersion method or cold smoking method is adopted to smoke;
(8) boiling
Intestines after smoking are put into boiling station, adopts 80 DEG C of vapours process 25 ~ 35 minutes;
(9) pack
Nylon/polypropylene composite materials the packaging bag of 4 × 7 ~ 4 × 12cm is adopted to carry out vacuum packaging in cured little jujube intestines;
(10) sterilization
Adopt sterilization in the hot bath of 85 ~ 95 DEG C within 15 ~ 25 minutes, to obtain the little jujube intestines of wormwood green tea, after adopting cold water to cool rapidly, be stored in after the said goods is drained in 4 DEG C of low temperature environments, keep in Dark Place.Specific embodiment is as follows.
Embodiment 1
Choose the tender stem of fresh wormwood and blade 5kg, require that color is evenly blackish green, there is the due delicate fragrance of wormwood, free from extraneous odour, non-variegation, moisture 86% ~ 91%, pH value 7.0 ~ 8.2, total plate count≤300/g, coliform≤3/g, pathogenic bacteria must not detect.Selection meets veterinary sanitary inspection, and reject the outer fillet 45kg of ox of connective tissue, pig back leg lean meat 40kg, lard 15kg, is cut into the thin slice that 3cm is thick by lean meat, fat meat is cut into 2 × 2 × 2cm meat cubelets.Auxiliary material mixing will be pickled be dissolved in 2 intensification water and be cooled to 4 DEG C, and then pickling liquid be poured in lean meat thin slice and mix thoroughly, pickle at 4 DEG C, pickle 48 hours.Tender for 5kg wormwood stem and blade are cut into the length of 1 ~ 1.5cm size, immersing pH value is 7.8,0.03% ascorbic acid, 0.75% citric acid, 0.4% zinc acetate, soaks 20 minutes in the colour protecting liquid of 1.5% sodium chloride, then pulls out and put into 90 DEG C of hot water blanchings 2.5 minutes, rapid running water is cooled to 0 ~ 2 DEG C, shreds stand-by.Get the green tea grinds that 800g plucks then and cross 80 orders, add 3 liters of 100 DEG C of drinking water and extract 5 minutes, be cooled to rapidly 4 DEG C, and 1500 × g refrigerated centrifuge 20 minutes at such a temperature, get supernatant be stored in 4 DEG C stand-by.The sliced meat pickled are cut into the little cube meat of about 3 × 3 × 3cm, put into the meat grain that pulverizer rubs into 3 millimeters, pour in cutmixer and carry out chopping system, chopped, Zhan Ban limit, about 2min back adds fat meat fourth and cuts mixes auxiliary agent; 4min adds the wormwood stem of cooling, altogether cuts and mixes 10min.Cut after mixing end, various supplementary material is mixed thoroughly, leave standstill 5 hours in 4 DEG C.Meat stuffing is poured in the sheep casing of bore 1.8 ~ 2cm, require degree of tightness appropriateness during filling, evenly, the long 5cm of every root, adopts punched-card machine to check card.In order to make casing dry tack free, increasing casing mechanical strength and stability, adopting baking temperature 68 DEG C, acting on 20 minutes, make the central temperature of intestines reach 65 DEG C.The glacial acetic acid of 5 liter 3% is added in 20 liters of fumigation liquid, then add 75 premium on currency, be made into and smoke solution, roasted little jujube intestines are put into and smokes solution, soak 20 minutes.Intestines after smoking are put into boiling station, adopts 80 DEG C of vapours process 25 minutes.Nylon/polypropylene composite materials the packaging bag of 4 × 7cm is adopted to carry out vacuum packaging in well-done little jujube intestines.To adopt in the hot bath of 85 DEG C sterilization 25 minutes, then adopt rapidly cold water cooling.Be stored in after the said goods is drained in 4 DEG C of low temperature environments, keep in Dark Place.
Embodiment 2
Distinguish with embodiment 1 and be: the outer fillet 25kg of ox, pig back leg lean meat 60kg, lard 15kg; Pickle temperature 10 DEG C, salting period 24h; Green tea adopts 90 DEG C of drinking water to extract 9 minutes; Zhan Ban limit, about 1min back adds fat meat fourth and cuts mixes auxiliary agent; 3min adds the wormwood stem of cooling, altogether cuts and mixes 7 minutes; The long 8cm of the every root of sheep casing checks card; Baking temperature 65 DEG C, acts on 28 minutes, makes the central temperature of intestines reach 63 DEG C.Roasted little jujube intestines are put into and smokes solution, soak 35 minutes.Intestines after baking are put into boiling station, adopts 80 DEG C of vapours process 35 minutes.Nylon/polypropylene composite materials the packaging bag of 4 × 12cm is adopted to carry out vacuum packaging in well-done little jujube intestines.To adopt in the hot bath of 90 DEG C sterilization 20 minutes, then adopt rapidly cold water cooling, be stored in 4 DEG C of lucifuge low temperature environments and preserve.
Embodiment 3
Distinguish with embodiment 1 and be: the outer fillet 35kg of ox, pig back leg lean meat 50kg, lard 15kg; Pickle temperature 7 DEG C, salting period 36h; Green tea adopts 95 DEG C of drinking water to extract 7 minutes; Zhan Ban limit, about 1.5min back adds fat meat fourth and cuts mixes auxiliary agent; 3.5min adds the wormwood stem of cooling, altogether cuts and mixes 9 minutes; The long 6.5cm of the every root of sheep casing checks card; Baking temperature 60 DEG C, acts on 35 minutes, makes the central temperature of intestines reach 60 DEG C; Adopt 80 DEG C of vapours process 30 minutes; Nylon/polypropylene composite materials the packaging bag of 4 × 10cm is adopted to carry out vacuum packaging in well-done little jujube intestines.To adopt in the hot bath of 95 DEG C sterilization 15 minutes; Colour protecting liquid formula changes 0.03% ascorbic acid into, 0.25%L-cysteine hydrochloride, 0.75% citric acid, 0.4% calcium gluconae, 1.5% sodium chloride, adopts the NaOH solution of 0.05% that pH value is adjusted to 8.6.
Embodiment 4
Distinguish with embodiment 1 and be: adopt cold smoking method to smoke, select high-quality smoking material to produce fumigation, at 25 DEG C, smoke 36 hours.
Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention is also not limited to above-mentioned citing.Those skilled in the art are in essential scope of the present invention, and the change made, remodeling, interpolation or replacement, also should belong to protection scope of the present invention.

Claims (4)

1. a processing method for the little jujube intestines of wormwood green tea, is characterized in that comprising the steps:
(1) selection of raw meat
Selection meets veterinary sanitary inspection, and outer for the ox of rejecting connective tissue fillet and pig back leg lean meat are cut into the thick thin slice of 3cm, and it is stand-by that lard is cut into 2 × 2 × 2cm meat cubelets;
(2) low-temperature salting
To be dissolved in warm water in the ratio of mass volume ratio 1.62kg:2L to be cooled to 4 DEG C by pickling auxiliary material mixing, then pickling liquid is poured in the outer fillet of ox and pig back leg lean meat thin slice and mix thoroughly, in 4 ~ 10 DEG C, pickle 24 ~ 48 hours; Wherein said ox outer fillet, described pig back leg lean meat and described pickling liquid mixing ratio are 25 ~ 45kg:40 ~ 60kg:2L; Described to pickle auxiliary material collocation method as follows: sodium isoascorbate 0.1kg, Radix Glycyrrhizae 0.12kg, garlic 1kg, ground pepper 150g, monosodium glutamate 150g, red yeast rice 100g;
(3) process of wormwood and green tea
The tender stem of fresh wormwood and blade are cut into the length of 1 ~ 1.5cm size, immerse in colour protecting liquid and soak 20 minutes, then pull out and put into 90 DEG C of hot water blanchings 2.5 minutes, be cooled to 0 ~ 2 DEG C with running water rapidly, shred stand-by; After fresh green tea grinds is crossed 80 orders, green tea powder is joined in 90 ~ 100 DEG C of drinking water in the ratio of mass volume ratio 0.8kg:3L and extracts 5 ~ 9 minutes, be cooled to rapidly 4 DEG C, and 1500 × g refrigerated centrifuge 20 minutes at such a temperature, get supernatant and obtain green-tea extract, be stored in 4 DEG C stand-by; Described colour protecting liquid comprises 0.03% ascorbic acid, 0.75% citric acid, 0.4% zinc acetate, 1.5% sodium chloride, adopts the NaOH solution of 0.05% that pH value is adjusted to 7.8, or described colour protecting liquid comprises 0.03% ascorbic acid, 0.25%L-cysteine hydrochloride, 0.75% citric acid, 0.4% calcium gluconae, 1.5% sodium chloride, adopts the NaOH solution of 0.05% that pH value is adjusted to 8.6;
(4) filling processed
To pickle the fritter that sliced meat are cut into 2cm × 2cm × 2cm ~ 4cm × 4cm × 4cm, and pour in cutmixer and carry out chopping system, chopped, Zhan Ban limit, 1 ~ 2min back adds fat meat fourth, cuts and mix auxiliary agent and green-tea extract; Add treated wormwood stem after 3 ~ 4min, altogether cut and mix 7 ~ 10min, cut after mixing end, various supplementary material is mixed thoroughly, leave standstill in 4 DEG C and obtain meat stuffing in 5 hours; The addition of wherein said fat meat fourth is pickle sliced meat weight 14.3 ~ 23.1%, the described addition mixing auxiliary agent of cutting is pickle sliced meat weight 10.0 ~ 16.2%, the addition of described green-tea extract is pickle sliced meat weight 0.76 ~ 1.23%, and the addition of described wormwood stem is pickle sliced meat weight 4.8 ~ 7.7%;
(5) record, filling and checking card
Meat stuffing is poured in the sheep casing of bore 1.8 ~ 2cm, require degree of tightness appropriateness during filling, evenly, the long 5 ~ 8cm of every root, adopts punched-card machine to check card;
(6) toast
Adopt baking temperature 60 ~ 68 DEG C, toast 20 ~ 35 minutes, make the central temperature of intestines reach 60 ~ 65 DEG C; In order to make casing dry tack free, increase casing mechanical strength and stability;
(7) smoke
Fumersion method or cold smoking method is adopted to smoke;
(8) boiling
Intestines after smoking are put into boiling station, adopts 80 DEG C of vapours process 25 ~ 35 minutes;
(9) pack
Nylon/polypropylene composite materials the packaging bag of 4 × 7 ~ 4 × 12cm is adopted to carry out vacuum packaging in cured little jujube intestines;
(10) sterilization
Sterilization in the hot bath of 85 ~ 95 DEG C is adopted within 15 ~ 25 minutes, to obtain the little jujube intestines of wormwood green tea.
2. the processing method of the little jujube intestines of a kind of wormwood green tea according to claim 1, it is characterized in that: the fresh wormwood described in step (3) requires that color is in evenly blackish green, there is the due delicate fragrance of wormwood, free from extraneous odour, non-variegation, moisture 86% ~ 91%, pH value 7.0 ~ 8.2, total plate count≤300/g, coliform≤3/g, pathogenic bacteria must not detect.
3. the processing method of the little jujube intestines of a kind of wormwood green tea according to claim 1, is characterized in that cutting described in step (4) mixes auxiliary agent collocation method as follows: comprise starch 10kg, glycerin monostearate 40g, Sucrose Fatty Acid Ester acid esters 120g, modified soy bean lipoid 200g, stearoyl lactate 200g.
4. the processing method of the little jujube intestines of a kind of wormwood green tea according to claim 1, it is characterized in that in step (7), fumersion method is specific as follows: add in 20 liters of fumigation liquid by the fermentation vinegar of 5 liters or the glacial acetic acid of 3%, add 75 premium on currency again, be made into and smoke solution, roasted little jujube intestines are put into and smokes solution, soak 20 minutes.
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