CN103315316A - Sausage and making method thereof - Google Patents
Sausage and making method thereof Download PDFInfo
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- CN103315316A CN103315316A CN2013102189649A CN201310218964A CN103315316A CN 103315316 A CN103315316 A CN 103315316A CN 2013102189649 A CN2013102189649 A CN 2013102189649A CN 201310218964 A CN201310218964 A CN 201310218964A CN 103315316 A CN103315316 A CN 103315316A
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Abstract
The invention discloses a sausage and a making method thereof. The making method comprises a step of providing raw materials; the raw materials comprise, by weight, 220-260 parts of chicken breast meat, 160-190 parts of mushrooms, and 200-220 parts of chicken skins; and a first accessory material set and a second accessory material set are further provided. The making method comprises a stewing step (S1600) of: after the drying step (S1500), placing the sausage in a steam condition, steaming the sausage for 20 minutes at a temperature of 80 DEG C in a steam condition, and steaming the sausage for 30 minutes at a temperature of 85 DEG C in a steam condition. The making method further comprises a quick-freezing step (S1900) of: after the stewing step (S1600), cooling and packaging the sausage, and placing the packaged sausage in a low temperature condition for 0.5-1 hour. The sausage made by the method has abundant nutrition, and satisfies nutrition food demands generated along with increasing living standard.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of roasting intestines and preparation method thereof.
Background technology
Roasting intestines material composition of the prior art is comparatively single, and being mostly only has meat products to be made, and its nutrition is abundant not, can not satisfy living standard that the people improves day by day to the demand of nutraceutical.
Summary of the invention
For this reason, the present invention proposes a kind of novel sausage-roasting of at least a portion that can address the above problem.
According to an aspect of the present invention, provide a kind of preparation method of roasting intestines, the method comprises supplies raw materials, and described raw material comprises 160～190 parts on 220～260 parts of Fresh Grade Breast, mushroom and 200～220 parts of cock skins by weight.
Mushroom is mushroom, dried mushroom, is a kind of Mycophyta that is grown on the timber.The people because its delicious flavour, fragrance ooze, nutritious, not only rank on straw mushroom, flat mushroom, the white mushroom, and have the reputation of " fungi queen ".Mushroom also has the title of " king of mountain delicacy ", is high protein, low-fat nutritional health food.The Chinese dynasties physician all has famous discussion to mushroom.The research that deepens continuously of modern medicine and nutrition, the medical value of mushroom is also constantly excavated.Quantitative Determination of Ergosterol is very high in the mushroom, and is effective to preventing and treating rickets; Lentinan (β～1,3 glucan) can strengthen cell immunocompetent, thus the growth of inhibition cancer cell; Mushroom contains 40 plurality of enzymes of six large enzymes, can correct the human chitinase deficiency disease; Fatty institute fatty acids in the mushroom reduces blood fat to human body useful.Contain mushroom in the roasting intestines provided by the invention, so that nutritional labeling is abundanter in the roasting intestines, the life that more can satisfy the people is required.
Alternatively, according to an embodiment of the invention, the method further comprises provides the first auxiliary material group, and described the first auxiliary material group comprises 0.03～0.04 part of 2.4～2.8 parts of 10～12 parts of salt, phosphate, Monascus color and 85～90 parts of frozen water by weight.
Alternatively, according to an embodiment of the invention, described method further comprises provides the second auxiliary material group, and described the second auxiliary material group comprises 30～33 parts of 55～60 parts of 40～43 parts of 2.8～3 parts of 0.8～1 part of 0.8～1 part of 2～2.5 parts of monosodium glutamates, spices, white pepper powder, thickeners, white sugar, frozen water, protein isolates and 50～55 parts of starch by weight.
Wherein.Described frozen water is the mixture of ice with water.
Wherein, spices is that a kind of aquatic foods that increase that described mushroom is rendered palatable are expected.
Preferably, described starch is cassava modified starch, and is low than common starch because the gelatinization point of cassava modified starch is about 80 ℃, can make the roasting intestines that contain mushroom reach best state after the boiling step.
Alternatively, according to an embodiment of the invention, described method comprises and further comprises step:
Once stir, pickle step S1200: described Fresh Grade Breast, described mushroom and described the first auxiliary material group are mixed and stirred 8 minutes, add afterwards described cock skin and form fillings, described fillings was pickled 24 hours after stirring 5 minutes under the first vacuum environment, wherein, described cock skin is without the cock skin that thaws;
Secondary agitation step S1300: add successively described monosodium glutamate, described spices, described white pepper powder, described thickener, described white sugar and described frozen water in described the second auxiliary material group in the described fillings after pickling, add described protein isolate after 3 minutes, added described Starch formation can material after 2 minutes, above operation is all carried out when stirring; Then described can material was stirred 7 minutes under the second vacuum environment.The fillings that secondary agitation goes out necessary can in 2 hours is complete.Described protein isolate is soybean protein.
Before step S1200, further comprise and prepare raw material stage S1100: purchase described raw material, and carry out described Fresh Grade Breast and described cock skin freezing; It is 0.4～0.6cm hexahedron that described mushroom is cut into the length of side; Freezing Fresh Grade Breast is placed 10～12 hours so that it is thawed under 18～20 ℃ environment temperature; With described freezing cock skin and the described Fresh Grade Breast after thawing twist system with φ 5mm orifice plate.
The rear Fresh Grade Breast central temperature of thawing is controlled at-2 ℃～1 ℃; Described cock skin can not thaw and directly use.Chicken is strictly carried out the weighing of raw meat by the prescription requirement, the auxiliary material weighing will be strictly by the prescription accurate weighing.
Alternatively, according to an embodiment of the invention, wherein, the vacuum of the first vacuum environment described in the step S1200 and the second vacuum environment is 80MPA.
Alternatively, according to an embodiment of the invention, described method comprises and further comprises step:
Drying steps S1500: the described roasting intestines after the can are placed 65 ℃ dry environment 40 minutes, with the casing of the described roasting intestines of drying.To must carry out preheating to baking box before the described roasting intestines drying, use drying and preheating during preheating.The temperature inside the box reaches 50 and sausage can be pushed in the baking box when spending.In order to make dried intestines surface dry and comfortable, casing is combined well with the material filling.
Before step S1500, further comprise can step S1400: with described can material pack into casing, automatically make roasting intestines after the kink, and described roasting intestines peg is added.Wherein beating the internode temperature is controlled at below 20 ℃.When the roasting intestines that can goes out are not able to do in time baking, should be put in temporarily first pickle between, prevent from that the workshop excess Temperature from be clamminess product surface to affect product quality, the roasting intestines that can goes out must push to steam to smoke stove and toast in 2h.
Alternatively, according to an embodiment of the invention, described method comprises and further comprises step:
Boiling step S1600: after drying steps S1500, described roasting intestines are placed steam ambient, under 80 ℃ steam ambient, steamed 20 minutes, then under 85 ℃ steam ambient, steamed 30 minutes; According to experiment showed, that conditions of cooking provided by the invention can make described roasting intestines reach all good states of color.
Alternatively, according to an embodiment of the invention, described method comprises step:
Quick-frozen step S1900: after boiling step S1600, described roasting intestines are cooled off, pack, and place low temperature environment to keep 0.5～1 hour in packaged described roasting intestines.
Wherein, the particular content of cooling, packaging step is as described below: cooling step S1700: after the boiling described roasting intestines are placed 10～20 ℃ environment temperature borehole cooling, to the central temperature of described roasting intestines during to＜15 ℃, be placed under 0～4 ℃ the environment temperature and cool off; Packaging step S1800: in 0.5 hour, the described roasting intestines of central temperature＜4 ℃ are packed.
Alternatively, according to an embodiment of the invention, wherein, the temperature of described low temperature environment is-35 ℃～-37 ℃.The enforcement of described quick-frozen step is so that roasting intestines provided by the invention have more nutrition than common roasting intestines, and this is because common roasting intestines all are to keep meat fresh by high temperature sterilization, has caused a large amount of losses of nutritional labeling in the roasting intestines.And the present invention so that roasting intestines not only can keep meat fresh, can also effectively lock the nutritional labeling in the described roasting intestines by the mode sterilization of low-temperature quick-freezing.
Further, after quick-frozen step S1900, comprise vanning, check, warehouse-in step S2000: the described roasting intestines that will freeze were finished vanning in 20～30 minutes, and the described roasting intestines after then will casing place＜and-18 ℃ freezing environment stores.
According to another aspect of the present invention, a kind of roasting intestines are provided.Comprise mushroom in the raw material of roasting intestines provided by the invention, it is nutritious, has satisfied living standard that the people improves day by day to the demand of nutraceutical.
Description of drawings
By reading hereinafter detailed description of the preferred embodiment, various other advantage and benefits will become cheer and bright for those of ordinary skills.Accompanying drawing only is used for the purpose of preferred embodiment is shown, and does not think limitation of the present invention.And in whole accompanying drawing, represent identical parts with identical reference symbol.Wherein in the accompanying drawings, the alphabetic flag after the reference number is indicated a plurality of identical parts, when these parts of general reference, will omit its last alphabetic flag.In the accompanying drawings:
Fig. 1 shows the preparation method of the roasting intestines of a preferred embodiment of the invention; And
Fig. 2 shows the roasting intestines process chart of a kind of preferred embodiment of the present invention.
Wherein, * is CCP.
The specific embodiment
The invention provides many applicable creative concepts, what this creativeness concept can be a large amount of is embodied in the concrete context.The specific embodiment of describing in following embodiments of the present invention is only as the exemplary illustration of the specific embodiment of the present invention, and do not consist of limitation of the scope of the invention.
The invention will be further described below in conjunction with accompanying drawing and concrete embodiment.
The preparation method of the roasting intestines of a preferred embodiment of the invention as shown in Figure 1, a kind of preparation method of roasting intestines is provided, the method comprises supplies raw materials, and described raw material comprises 160～190 parts on 220～260 parts of Fresh Grade Breast, mushroom and 200～220 parts of cock skins by weight.Further comprise providing the first auxiliary material group, described the first auxiliary material group comprises 0.03～0.04 part of 2.4～2.8 parts of 10～12 parts of salt, phosphate, Monascus color and 85～90 parts of frozen water by weight.Further comprise providing the second auxiliary material group, described the second auxiliary material group comprises 30～33 parts of 55～60 parts of 40～43 parts of 2.8～3 parts of 0.8～1 part of 0.8～1 part of 2～2.5 parts of monosodium glutamates, spices, white pepper powder, thickeners, white sugar, frozen water, protein isolates and 50～55 parts of starch by weight.
The preparation method of described roasting intestines comprises: at first enter preparation raw material stage S1100 the roasting required raw material of intestines is provided, enter once again and stir, pickle the fillings that step S1200 will bake intestines and pickle, then entering secondary agitation step S1300 makes the fillings of roasting intestines more delicious, enter subsequently can step S1400 with the fillings of the described roasting intestines casing of packing into, enter afterwards drying steps S1500 and come dry casing, make dried intestines surface dry and comfortable, casing is combined well with the material filling.Entering boiling step S1600 cooks the fillings of described roasting intestines again, then enter cooling step S1700, next enter again packaging step S1800, then enter quick-frozen step S1900, at low temperatures roasting intestines are carried out sterilization processing, enter at last vanning, check, warehouse-in step S2000.
The technological parameter of the preparation method of roasting intestines is designed following examples the present invention is carried out exemplary illustration according to the present invention.Below the preparation method of roasting intestines provided by the invention is described:
Embodiment 1
The preparation method of the roasting intestines of a preferred embodiment of the invention as shown in Figure 1 at first enters and prepares raw material stage S1100: purchases described raw material, and carry out described Fresh Grade Breast and described cock skin freezing.Before making roasting intestines described mushroom being cut into the length of side is the 0.5cm hexahedron, and freezing Fresh Grade Breast is placed 12 hours so that it is thawed under 18 ℃ environment temperature; With described freezing cock skin and the described Fresh Grade Breast after thawing twist system.After being ready to, above-mentioned raw materials takes by weighing Fresh Grade Breast 220 weight portions, mushroom 160 weight portions and cock skin 200 weight portions.
Enter once again and stir, pickle step S1200: with described Fresh Grade Breast, described mushroom and described 12 weight portion salt, 2.4 weight portion phosphate, 0.03 weight portion Monascus color and 90 weight portion frozen water, mixing was also stirred 8 minutes, add afterwards described cock skin and form fillings, described fillings was pickled 24 hours after stirring 5 minutes under the vacuum of 80MPA;
Then enter secondary agitation step S1300: add successively described 2 weight portion monosodium glutamates, the described spices of 0.8 weight portion, the described white pepper powder of 0.8 weight portion, the described thickener of 3 weight portions, the described white sugar of 40 weight portions and the described frozen water of 60 weight portions in described the second auxiliary material group in the described fillings after pickling, add the described protein isolate of 30 weight portions after 3 minutes, after 2 minutes, add the described cassava modified starch of 50 weight portions, form the can material, above operation is all carried out when stirring; Described can material was stirred 7 minutes under the vacuum of 80MPA.
Enter subsequently can step S1400: with described can material pack into casing, automatically make roasting intestines after the kink.
Enter afterwards drying steps S1500: described roasting intestines are placed 65 ℃ dry environment 40 minutes, with the described casing of the described roasting intestines of drying.
Enter again boiling step S1600: dried described roasting intestines are placed steam ambient, under 80 ℃ steam ambient, steamed 20 minutes, then under 85 ℃ steam ambient, steam to form in 30 minutes and bake intestines.
Then enter cooling step S1700: described roasting intestines are placed 10～20 ℃ environment temperature borehole cooling, to the central temperature of described roasting intestines during to＜15 ℃, be placed under 0～4 ℃ the environment temperature and cool off.
Next enter again packaging step S1800: in 0.5 hour, the described roasting intestines of central temperature＜4 ℃ are packed.
Then enter quick-frozen step S1900: place the low temperature environment temperature to keep 0.5 hour in packaged described roasting intestines.Described low temperature environment temperature is-35 ℃.
Enter at last vanning, check, warehouse-in step S2000: the described roasting intestines that will freeze were finished vanning in 30 minutes, and the described roasting intestines after then will casing place＜and-18 ℃ freezing environment stores.
Embodiment 2
The preparation method of the roasting intestines of a preferred embodiment of the invention as shown in Figure 1 at first enters and prepares raw material stage S1100: purchases described raw material, and carry out described Fresh Grade Breast and described cock skin freezing.Before making roasting intestines described mushroom being cut into the length of side is the 0.5cm hexahedron, and freezing Fresh Grade Breast is placed 10 hours so that it is thawed under 20 ℃ environment temperature; With described freezing cock skin and the described Fresh Grade Breast after thawing twist system.After being ready to, above-mentioned raw materials takes by weighing Fresh Grade Breast 260 weight portions, mushroom 190 weight portions and cock skin 220 weight portions.
Enter once again and stir, pickle step S1200: with described Fresh Grade Breast, described mushroom and described 10 weight portion salt, 2.8 weight portion phosphate, 0.04 weight portion Monascus color and 85 weight portion frozen water, mixing was also stirred 8 minutes, add afterwards described cock skin and form fillings, described fillings was pickled 24 hours after stirring 5 minutes under the vacuum of 80MPA;
Then enter secondary agitation step S1300: add successively described 2.5 weight portion monosodium glutamates, the described spices of 1 weight portion, the described white pepper powder of 0.8 weight portion, the described thickener of 2.8 weight portions, the described white sugar of 43 weight portions and the described frozen water of 55 weight portions in described the second auxiliary material group in the described fillings after pickling, add the described protein isolate of 30 weight portions after 3 minutes, after 2 minutes, add the described cassava modified starch of 55 weight portions, form the can material, above operation is all carried out when stirring; Described can material was stirred 7 minutes under the vacuum of 80MPA.
Enter subsequently can step S1400: with described can material pack into casing, automatically make roasting intestines after the kink.
Enter afterwards drying steps S1500: described roasting intestines are placed 65 ℃ dry environment 40 minutes, with the described casing of the described roasting intestines of drying.
Enter again boiling step S1600: dried described roasting intestines are placed steam ambient, under 80 ℃ steam ambient, steamed 20 minutes, then under 85 ℃ steam ambient, steam to form in 30 minutes and bake intestines.
Then enter cooling step S1700: described roasting intestines are placed 10～20 ℃ environment temperature borehole cooling, to the central temperature of described roasting intestines during to＜15 ℃, be placed under 0～4 ℃ the environment temperature and cool off.
Next enter again packaging step S1800: in 0.5 hour, the described roasting intestines of central temperature＜4 ℃ are packed.
Then enter quick-frozen step S1900: place the low temperature environment temperature to keep 0.5 hour in packaged described roasting intestines.Described low temperature environment temperature is-35 ℃.
Enter at last vanning, check, warehouse-in step S2000: the described roasting intestines that will freeze were finished vanning in 30 minutes, and the described roasting intestines after then will casing place＜and-18 ℃ freezing environment stores.
Embodiment 3
The preparation method of the roasting intestines of a preferred embodiment of the invention as shown in Figure 1 at first enters and prepares raw material stage S1100: purchases described raw material, and carry out described Fresh Grade Breast and described cock skin freezing.Before making roasting intestines described mushroom being cut into the length of side is the 0.5cm hexahedron, and freezing Fresh Grade Breast is placed 12 hours so that it is thawed under 18 ℃ environment temperature; With described freezing cock skin and the described Fresh Grade Breast after thawing twist system.After being ready to, above-mentioned raw materials takes by weighing Fresh Grade Breast 240 weight portions, mushroom 180 weight portions and cock skin 210 weight portions.
Enter once again and stir, pickle step S1200: with described Fresh Grade Breast, described mushroom and described 11 weight portion salt, 2.6 weight portion phosphate, 0.03 weight portion Monascus color and 88 weight portion frozen water, mixing was also stirred 8 minutes, add afterwards described cock skin and form fillings, described fillings was pickled 24 hours after stirring 5 minutes under the vacuum of 80MPA;
Then enter secondary agitation step S1300: add successively described 2.5 weight portion monosodium glutamates, the described spices of 0.8 weight portion, the described white pepper powder of 0.8 weight portion, the described thickener of 3 weight portions, the described white sugar of 40 weight portions and the described frozen water of 40 weight portions in described the second auxiliary material group in the described fillings after pickling, add the described protein isolate of 30 weight portions after 3 minutes, after 2 minutes, add the described cassava modified starch of 50 weight portions, form the can material, above operation is all carried out when stirring; Described can material was stirred 7 minutes under the vacuum of 80MPA.
Enter subsequently can step S1400: with described can material pack into casing, automatically make roasting intestines after the kink.
Enter afterwards drying steps S1500: described roasting intestines are placed 65 ℃ dry environment 40 minutes, with the described casing of the described roasting intestines of drying.
Enter again boiling step S1600: dried described roasting intestines are placed steam ambient, under 80 ℃ steam ambient, steamed 20 minutes, then under 85 ℃ steam ambient, steam to form in 30 minutes and bake intestines.
Then enter cooling step S1700: described roasting intestines are placed 10～20 ℃ environment temperature borehole cooling, to the central temperature of described roasting intestines during to＜15 ℃, be placed under 0～4 ℃ the environment temperature and cool off.
Next enter again packaging step S1800: in 0.5 hour, the described roasting intestines of central temperature＜4 ℃ are packed.
Then enter quick-frozen step S1900: place the low temperature environment temperature to keep 0.5 hour in packaged described roasting intestines.Described low temperature environment temperature is-35 ℃.
Enter at last vanning, check, warehouse-in step S2000: the described roasting intestines that will freeze were finished vanning in 30 minutes, and the described roasting intestines after then will casing place＜and-18 ℃ freezing environment stores.
Not only color is various the roasting intestines that preparation method of the present invention provides, owing to having added the nutritional labeling that mushroom has improved roasting intestines greatly.In addition, by the mode of baking intestines quick-frozen sterilization greatly having been kept the nutritional labeling in the roasting intestines, effectively prevented the loss of nutrition in the preparation process.
The roasting intestines process chart of a kind of preferred embodiment of the present invention as shown in Figure 2 shows roasting intestines technique and CCP.
Job specification below in conjunction with roasting intestines makes an explanation to the preparation method of baking intestines:
The manufacture craft of described roasting intestines comprises the steps: that raw meat and auxiliary material check and accept * → thaw, clean, pick * → strand and make → once stir * → pickle → secondary agitation * → can, automatic (binding knotting) → hot-working * → cooling → merogenesis, pack, the sealing * → quick-frozen * → case → check the quality, put in storage of twisting together
* be CCP
Wherein, described CCP comprises product quality, processing step and the standard that need to strictly control of determining in the production process.
Wherein, the control of described key point requires as described below:
1. the supplementary material quality should meet concerned countries or industry standard should be asked for enterprise's three cards, the factory's check of advancing of going forward side by side, and qualified rear allows into factory and use;
2. supplementary material is in earlier stage processed and should be guaranteed production environment and personnel's clean hygiene, and raw and auxiliary material is not contaminated;
3. batching guarantees that employed food additives meet the GB2760-2011 requirement;
4. stir: go out pot temperature and be controlled at 0-4 ℃, material filling color and luster is normally without open fire, without bubble;
5. hot-working: range estimation boiling hindgut body is flexible, and color and luster is bright, and the product tissue is compact, and nothing has quick-fried intestines, the phenomenon of undressing; Mouth is tasted product: without half-cooked phenomenon, and fully slaking, sweet salty moderate;
6. packing: check outward appearance without the defect wares such as decortication, quick-fried intestines, heartbroken, casing head, air pocket intestines, stain are arranged, the sealing line heat-sealing is good, corrugationless, gas leak phenomenon;
7. quick-frozen: the central temperature that checks product after the quick-frozen is between-7-18 ℃, and temperature should remain on-18 ℃ or lower in the freezer, and temperature fluctuation requires to be controlled in 2 ℃;
8. cold storage chain: the temperature of freezer and haulage vehicle is between-16-18 ℃.
One, raw material is checked and accepted and proportioning
The primary raw material of producing bright product in morning is Fresh Grade Breast, mushroom, cock skin.Require the freezing good colour of Fresh Grade Breast bright, without blood coagulation, acomia black phenomenon; Cock skin is freezing good, without other impurity; All raw materials are without rotten and severe oxidation phenomenon, and three cards are complete, and are concrete with reference to " raw material acceptance criteria ".
Two, thaw, pick
1. thaw: the thawing room temperature is controlled at 18 ± 2 ℃, and room temperature is thawed under normal circumstances, and thawing time is adjusted at any time according to outside air temperature (seasonal variations), thaws to Fresh Grade Breast to thaw to substantially scattering but can there be hard core the centre, can not thaw excessively; The rear Fresh Grade Breast central temperature of thawing is controlled at-2 ℃-1 ℃; Cock skin can not thaw and directly use.
2. pick: pick and must carry out picking table top, the raw meat after requiring to pick is without broken bone, cartilage, dirt, flesh and blood, lymph, pathological tissues, hair, woven bag sheet etc. and other impurity.Packing material consolidation pack, inaccurate arbitrarily stacking.Raw meat temperature after picking is controlled at-2 ℃-0 ℃, and in time enters next procedure, as can not in time twisting system, puts between 0 ℃-4 ℃ pickle temporaryly, and the time must not surpass 5h.
3. the mushroom grain is made: the small cubes that fresh mushroom is cut into high each 0.5cm of length and width with dicer.
4. weighing: strictly carry out the weighing of raw meat by prescription requirements, and carry out the loss record, the auxiliary material weighing will be strictly by the accurate weighing of filling a prescription.
Three, Minced Steak
During Minced Steak in strict accordance with the equipment regulation operating equipment.Operating personnel should guarantee the clean hygiene of meat grinder material and instrument, guarantee the Minced Steak of can starting shooting after machine run normally.All raw materials are all with φ 5mm orifice plate strand system, require the raw meat after the strand system to be obvious graininess or strip, and the meat temperature control places respectively clean ladle car stand-by at-1-1 ℃.What strand made treats materials, puts successively neatly pickling operation room by charging sequence.
Four, once stir:
Raw material Fresh Grade Breast, mushroom grain, pigment, preserved materials, the frozen water that strand is made all adds in the mixer and stirred 8 minutes, adds at last cock skin that strand makes and vacuumizes and stirred 5 minutes, once stirs out pot temperature-2-0 ℃.Vacuumize stirring, main purpose is to prevent that the sunken temperature of material heats up too fast and prevents from producing in the finished product bubble in whipping process, and vacuum degree control stops to stir discharging at 80MPA.Go out good material and cover with plastic foil, push and pickle the storehouse and pickled 24 hours.(note having or not in the truck impurity such as mosquitos and flies that fly into when feeding in raw material, reinforced initial vacuum mixer discharging opening must be placed two empty trucks, prevents that the material filling that causes because of mechanical disorder lands).
Five, secondary agitation:
1. must feed in raw material while stirring during secondary charging, add successively cured meat, white sugar, stirring small powder and stirred 3 minutes; Add again albumen, frozen water stirring 2 minutes, add starch (forbidding when adding starch to knock truck with scraper plate) when treating without visible open fire, after the adding around the mixer and upper edge and loam cake sealing strip contact portion are scraped totally, close de-airing mixer, begin to vacuumize and stirred 7 minutes.Stir out pot temperature and be controlled at 0-4 ℃, the meat stuffing material is evenly distributed without caking, and skin oil particles obvious (be controlled at about 3 ℃ summer as far as possible).
2. discharging: after water in the truck is clean before the discharging, can discharging.Build fly net after the discharging and be stored in and pickle in the storehouse stand-byly, and note pot, kind and points for attention.The material that secondary agitation goes out necessary can in 2h is complete, can not be long placed in.
Six, can, automatic kink, peg
1. can: check the casing situation before the can, press casing batch concentrated the use, the intestines body after the can is full more even than degree, without bubble.Two ends Liu Kou is controlled in the 5cm.(speed governing of sausage filler must be carried out under the machine run state).
2. automatically kink (binding): adjust kink (binding) speed, kink (binding) length (when producing product, it is fixed to come depending on casing producer and specification, plays other end projection take a distal process during measurement and is as the criterion), the kink number of turns (the kink number of turns is 2.5 circles); Binding is good, and each intestines body junction is without loose ends, and semi-finished product weight and length were measured once in per 30 minutes, guaranteed product standard.
3. peg is added: each root peg is hung a sausage, and one is overworked rear in time addedly, and four hang up a pot inferior board after overworking, and indicate pot, kind, specification, points for attention, shift the baking room preparation onto and toast boiling.Beating the internode temperature is controlled at below 20 ℃.When the roasting intestines that can goes out are not able to do in time baking, should be put in temporarily first pickle between, prevent from that the workshop excess Temperature from be clamminess product surface to affect product quality, the roasting intestines that can goes out must push to steam to smoke stove and toast in 2h, can not be long placed in.
Seven, hot-working
1. preheating: must carry out preheating to baking box before dry, use drying and preheating during preheating.The temperature inside the box reaches 50 and sausage can be pushed in the baking box when spending,
2. dry: 65 ℃ of furnace temperature, 40min.Dried intestines surface is dry and comfortable, and casing is combined well with the material filling.
3. boiling: 80 ℃ of once boiling furnace temperature, 20min; 85 ℃ of secondary boiled furnace temperature, 30min; Boiling hindgut body is flexible.To pay close attention at any time temperature in the stove in the hot procedure, guarantee drying, the cooking effect of product.After the baking boiling finishes, exhaust to come out of the stove again in 3 minutes.
4. cooling: the finished product of coming out of the stove should push rapidly between cooling and to use power fan to lower the temperature, and temperature reaches 15 degree when following, pushes in the chilling room below 4 ℃ and cools off, and can pack after being cooled to the product center temperature and being below 4 ℃.(forbidding to cool off the bad hot packing that carries out)
Eight, merogenesis, packing, sealing
1. merogenesis: product by from top to bottom order, is poured on from shelf and cuts on the joint machine table top, and single filling in cut in the joint machine, adjusts and cuts joint length, machines and cuts joint, and good product is in time poured the packaging table inner packing into to cut joint; Use the product of binding machine knotting, product is placed on the packaging table platform, tremble by hand line, note not overexerting, tremble product disconnected or tremble on the ground.(product that lands should in time pick up, and 75% alcohol disinfecting after water cleans up can be packed.)
2. packing: to carry out coding to packaging bag and stamp the date before the packing, (the coding date should allow after mixing up Quality Inspector on duty confirm errorless after again coding.Require to pack according to the packing of product, long and too short product will be chosen special disposal in the packaging process, avoid in the same packaging bag product different in size.Do not allow that decortication is arranged in the finished product, the defect ware such as quick-fried intestines, heartbroken, casing head, air pocket intestines, stain wraps in the finished product.(require per half an hour with 75% alcoholic solution spray disinfectant once in the production process, sterilization objects is work top, electronic scale, employee's hand and work top surrounding environment etc.Per 2 hours cleaning and sterilizings of towel once.Control of product length is measured from the end, two ends of sausage, and measure once per half an hour.The product that precooling is good should be complete in the 2h inner packing.)
3. sealing: sealing line heat-sealing is good, corrugationless, without gas leak phenomenon.The sealing worker is responsible for checking product that the sacker contracts for fixed output quotas, and to uneven in length changing, the impurity between intestines body and the packing material is cleared up.(attention checks lot number and puts by pot)
Nine, quick-frozen
The as early as possible quick-frozen of product after the vacuum packaging faces up, and neat puts on the guipure, apart from about 10cm, avoids at make-up room standing time long (be no more than 1 hour, timely not quick frozen product is stored in the warehouse for finished product during power failure) between bag and the bag.The central temperature of product is below-10 ℃ after the requirement quick-frozen.(guipure speed is except refrigeration worker, workshop supervisor, job contract segment length, and other people haves no right to adjust)
Ten, vanning
Face up during vanning, every layer two bag sealing part is inwardly relative, and bamboo let is placed on a side, the downward 4cm of adhesive tape during joint sealing, and the alignment of case mouth both sides, opening part must not be greater than 0.5cm.(must each hour in time more transducer package after again pack for gas leakage or the not qualified product of quick-frozen carry out quick-frozen).After having sealed case, carry out coding to the chest outside, the coding date is consistent with the date in the packaging bag, pot can not occur and load in mixture phenomenon with the date.
11, check the quality, put in storage
Product is in time put in storage cover qualified chapter through being up to the standards after, whenever finishes one pot of one pot of product warehousing.Be stored in＜store in-18 ℃ the storehouse.8 every layer, 40 of every plates are stacked and neatly are convenient to outbound.Deposit position is deposited by finished product library manager requirement in the storehouse.
Classification weighing after defect ware per tour finishes, the information such as record weight, teams and groups, date.Be stored in the warehouse for finished product and stack neatly.Unusual to the defect ware appearance, the workshop supervisor should analyze with the section chief and search reason.Reminding employees is noted standard operation when again producing, and reduces the generation of defect ware.
It should be noted, the present invention will be described rather than limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment in the situation of the scope that does not break away from claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and is not listed in element or step in the claim.Being positioned at word " " before the element or " one " does not get rid of and has a plurality of such elements.The use of word first, second and C grade does not represent any order.Can be title with these word explanations.
Claims (10)
1. the preparation method of roasting intestines, the method comprises supplies raw materials, and described raw material comprises 160～190 parts on 220～260 parts of Fresh Grade Breast, mushroom and 200～220 parts of cock skins by weight.
2. method according to claim 1, the method further comprises provides the first auxiliary material group, and described the first auxiliary material group comprises 0.03～0.04 part of 2.4～2.8 parts of 10～12 parts of salt, phosphate, Monascus color and 85～90 parts of frozen water by weight.
3. method according to claim 1, described method further comprises provides the second auxiliary material group, and described the second auxiliary material group comprises 30～33 parts of 55～60 parts of 40～43 parts of 2.8～3 parts of 0.8～1 part of 0.8～1 part of 2～2.5 parts of monosodium glutamates, spices, white pepper powder, thickeners, white sugar, frozen water, protein isolates and 50～55 parts of starch by weight.
4. method according to claim 1, described method comprise and further comprise step:
Once stir, pickle step (S1200): described Fresh Grade Breast, described mushroom and described the first auxiliary material group are mixed and stirred 8 minutes, add afterwards described cock skin and form fillings, described fillings was pickled 24 hours after stirring 5 minutes under the first vacuum environment;
Secondary agitation step (S1300): add successively described monosodium glutamate, described spices, described white pepper powder, described thickener, described white sugar and described frozen water in described the second auxiliary material group in the described fillings after pickling, add described protein isolate after 3 minutes, added described Starch formation can material after 2 minutes, above operation is all carried out when stirring; Then described can material was stirred 7 minutes under the second vacuum environment.
5. method according to claim 4, wherein, the vacuum of the first vacuum environment and the second vacuum environment is 80MPA described in the step (S1200).
6. method according to claim 1, described method comprise and further comprise step:
Drying steps (S1500): the described roasting intestines after the can are placed 65 ℃ dry environment 40 minutes, with the casing of the described roasting intestines of drying.
7. method according to claim 6, described method comprise and further comprise step:
Boiling step (S1600): at drying steps (S1500) afterwards, described roasting intestines are placed steam ambient, under 80 ℃ steam ambient, steamed 20 minutes, then under 85 ℃ steam ambient, steamed 30 minutes.
8. method according to claim 7, described method comprises step:
Quick-frozen step (S1900): in boiling step (S1600) afterwards, described roasting intestines are cooled off, pack, and place low temperature environment to keep 0.5～1 hour in packaged described roasting intestines.
9. method according to claim 8, wherein, the temperature of described low temperature environment is-35 ℃～-37 ℃.
One kind according to claim 1～9 in the roasting intestines made of the described method of any one.
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| CN104026623A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Western style fried chicken leg and preparation method thereof |
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| CN105231184A (en) * | 2015-09-30 | 2016-01-13 | 河南科技大学 | Chrysanthemum powder, Chinese yam, and almond sausage and preparation method |
| GR1008910B (en) * | 2015-08-07 | 2016-12-19 | ΣΑΡΗΜΠΟΓΙΑΣ - ΕΠΕΞΕΡΓΑΣΙΑ - ΕΜΠΟΡΙΑ ΚΡΕΑΤΩΝ - ΑΛΛΑΝΤΙΚΩΝ ΑΝΩΝΥΜΗ ΕΤΑΙΡΕΙΑ με δ.τ. "ΣΑΡΗ ΑΕ" | Low-fat chicken fillet roasted along with porcini mushrooms |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103783552A (en) * | 2014-01-16 | 2014-05-14 | 晨明金蘑菇股份有限公司 | Mushroom ball processing technology |
| CN104026623A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Western style fried chicken leg and preparation method thereof |
| CN104026622A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Chicken pieces and making method thereof |
| GR1008910B (en) * | 2015-08-07 | 2016-12-19 | ΣΑΡΗΜΠΟΓΙΑΣ - ΕΠΕΞΕΡΓΑΣΙΑ - ΕΜΠΟΡΙΑ ΚΡΕΑΤΩΝ - ΑΛΛΑΝΤΙΚΩΝ ΑΝΩΝΥΜΗ ΕΤΑΙΡΕΙΑ με δ.τ. "ΣΑΡΗ ΑΕ" | Low-fat chicken fillet roasted along with porcini mushrooms |
| CN105231184A (en) * | 2015-09-30 | 2016-01-13 | 河南科技大学 | Chrysanthemum powder, Chinese yam, and almond sausage and preparation method |
| CN108029988A (en) * | 2017-12-13 | 2018-05-15 | 宿州市百汇食品有限公司 | A kind of vegetable nutrient sausage |
| CN113598324A (en) * | 2021-06-23 | 2021-11-05 | 安徽科技学院 | Baked sausage crisp chips and processing method thereof |
| CN113598324B (en) * | 2021-06-23 | 2023-11-14 | 安徽科技学院 | Dried crisp slices of roast sausage and processing method thereof |
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