CN103445213A - Liquid-smoked sausage and processing technology thereof - Google Patents
Liquid-smoked sausage and processing technology thereof Download PDFInfo
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Abstract
The invention relates to a liquid-smoked sausage and a processing technology thereof. The liquid-smoked sausage comprises the following raw materials: pork, chicken skin, salt, sugar, smoked liquid, spice and water. The commercially-available high-quality smoked liquid is selected and is combined with a special formula, so that the liquid-smoking technology is simplified, safe and health products are produced, and the purposes of shortening the overall processing time of products, saving the production cost and increasing the product yield are achieved.
Description
Technical field
The present invention relates to meat product, be specifically related to a kind of sootiness sausage and processing technology thereof.
Background technology
The bacon goods have long history in China, and it is unique color and deeply be subject to consumers in general's favor with it.
But traditional wood chip bacon goods easily produce the carcinogens such as multiring aromatic hydrocarbon, nitrosamines, are unfavorable for health.The potential safety hazard of bringing in order to change traditional sootiness, most factory carrys out processing cigarette bacon goods by the fumersion method.
The fumersion method is to adopt the smoke solution that does not contain the carcinogens such as polycyclic aromatic hydrocarbon to take smoking food, and products obtained therefrom is safe and reliable, and its production technology is simple, easy to operate, and the time of smoking is short, is easy to realize mechanization, automation, welcome by vast producer.
At present, there were some research reports optimization and product special flavour analysis aspect to fumersion technique, but the evaluation of fumersion Optimization Technology is substantially all employing sensory evaluation method, but only larger by sensory evaluation analysis personnel otherness, comprehensively the characteristics of objective reactor product; In part Study, conventional smoke wiener and fumersion sausage flavor material have been carried out to comparative analysis, but owing to the flavor substance of smoke solution itself not being analyzed, so can't accurately determine the influence factor of product quality, but also process complications that easily causes smoke solution to select.
Therefore, the present invention is at first by gas-chromatography-smell news-mass spectrum (GC-O-MS) GC-MS to be applied to choosing in process of High Quality Tobacco Fumeol; Secondly sensory evaluation, the analysis of matter structure, color difference analysis, GC-O-MS are analyzed to the overall evaluation system formed and be applied in fumersion process optimization process, can judge accurately the impact of each factor on product quality, can also shorten the process time of product integral body, save production cost, reduce cooking loss and the nuisance residual quantity of product, improve product yield ratio.
Summary of the invention
The purpose of this invention is to provide a kind of fumersion sausage.
A kind of fumersion sausage provided by the invention, its raw material contains following composition: pork, cock skin, salt, sugar, smoke solution, spice and water.
Concrete, the raw material of described smoked intestines contains the composition of following weight portion: pork 70-80 part, cock skin 20-30 part, salt 1.5-3 part, sugared 1-3 part, smoke solution 0.1-0.5 part, spice 0.1-0.8 part and water 40-70 part.
Preferably, the raw material of described smoked intestines contains the composition of following weight portion: pork 75-80 part, cock skin 20-25 part, salt 2-2.5 part, sugared 1-2 part, smoke solution 0.1-0.3 part, spice 0.3-0.6 part and water 40-50 part.
In described smoked intestines, also contain following food additives: phosphate, carragheen, protein, starch, nitrite, sodium isoascorbate.
Concrete, the food additives of described smoked intestines contain the composition of following weight portion: phosphate 0.3-0.5 part, carragheen 0.4-0.8 part, protein 3-5 part, starch 5-8 part, nitrite 0.01-0.03 part, sodium isoascorbate 0.06-0.1 part.
Preferably, the composition that the food additives of described smoked intestines contain following weight portion: phosphate 0.3-0.5 part, carragheen 0.6-0.8 part, protein 3-5 part, starch 7-8 part, nitrite 0.01-0.02 part, sodium isoascorbate 0.07-0.09 part.
In above-mentioned smoked intestines:
Described phosphate is tripolyphosphate;
Described sugar is sucrose, glucose;
Described protein is soybean protein;
The mixture that described spice is ground nutmeg, ginger powder and white pepper powder, three's proportioning is respectively 1-3:1-2:1-3, is preferably 1.5-2:1-1.5:1-2.
Described smoke solution be to analyze by GC-O-MS, select in smoke solution the commercially available smoke solution that contains a large amount of carbonyls and phenolic compound.Smoke solution is except adding as auxiliary material inside, and this fumersion sausage also needs outside spray smoke solution, and outside spray is generally that smoke solution is diluted to 2-4 doubly, spray 2-3 time, every minor tick 20min, reusable, complete spray by spray appliance, its consumption is about 1-3 part.
The present invention also provides the processing method of above-mentioned smoked intestines, and the method comprises the following steps: thaw, repair → Minced Steak → auxiliary material takes → configures pickling liquid → tumbling, pickles → record → dry → spray smoke solution → drying → boiling → cooling → vacuum packaging → re-pasteurization → cooling → warehouse-in.
Concrete, the method comprises the following steps:
1) thaw: adopt the nature thawing mode to thaw;
2) finishing: reject wherein larger muscle tendon and manadesma, to avoid muscle tendon, manadesma, affect end product quality;
3) strand system: the sieve plate Minced Steak of selecting the 8mm aperture;
4) take: according to the formula requirement, take each composition after calculating;
5) stir: each composition that will take is put into mixer and is carried out high-speed stirred, and the time is about 5-10min, makes auxiliary material present uniform emulsion;
6) tumbling, pickle: raw meat, pickling liquid are added in vacuum tumbling tank to vacuum tumbling 16-20h under 4 ℃ of conditions, pre-treatment time 20min, tumbling time 30-50min, intermittent time 30-50min;
7) record: by the fillings bowel lavage after tumbling, select the Collagent casing for sausages that diameter is 20mm ± 3mm;
8) drying: 50-60 ℃ of dry 20-60min, select high wind speed;
9) spray smoke solution, drying: the spray smoke solution need carry out drying, generally needs spray 2-3 time, each dry 20-40min;
10) boiling: 85-90 ℃ of lower boiling 1h;
11) packing: after product is cooling, adopt the packaging bag of high resistant oxygen to carry out vacuum packaging;
12) re-pasteurization: 85 ℃ of water-bath 20-30min carry out re-pasteurization;
13) cooling: as the product after sterilization to be placed in to cold water or frozen water is cooled to lower than 25 ℃.
Preferably, the tumbling time in described step 6) is 20-60min;
Be 20-50min the drying time in described step 8).
The present invention also provides the analytical method of above-mentioned fumersion sausage, and the method adopts GC-O-MS to analyze.
Concrete, described GC-O-MS analytical method comprises the following steps:
1) sample pre-treatments: SPME;
Accurately take the extraction bottle that the 3g sausage is placed in SPME, 50 ℃ the insulation 30min, then extracting head is inserted to bottle, absorption 30min, after taking-up in GC-MS injection port desorb 5min;
2) sample analysis: GC-O-MS
Sample introduction after SPME, the volatility extraction component is separated by gas chromatography after resolving, then by entering respectively mass detector (MSD) after the proportional diverting of 1:1 and smelling and hear detector (ODP);
Adopt DB-WAX(30m * 250 μ m * 0.25 μ m) capillary column separates the volatile ingredient of extracted sausage, adopt high-purity helium do carrier gas (constant current mode, 1.2ml/min), front injector temperature is 250 ℃, split ratio is 20:1; The gas-chromatography temperature programming is: initial 40 ℃, keep 3min, and be raised to 140 ℃ with 3 ℃/min, maintain 0min, then be raised to 230 ℃ of maintenance 0min with 10 ℃/min;
Mass spectrum ionization mode is EI, electron energy 70eV, and 230 ℃ of ion source temperatures, 150 ℃ of level Four bar temperature, solvent delay 3min, mass spectrum mass scanning scope 40-600amu, the Mass Spectrometric Identification of compound carries out in spectrum storehouse NIST05a.
Smoked intestines provided by the invention have the following advantages:
1, conventional smoke is smoked sausage processed, easily produces the carcinogens such as polycyclic aromatic hydrocarbon, BaP, adopts smoke solution to make smoked intestines, can change the potential safety hazard that traditional sootiness brings.The present invention chooses commercially available High Quality Tobacco Fumeol, in conjunction with special formulation of the present invention, has simplified fumersion technique, produces safe, healthy product, and has reached the process time that shortens product integral body, saves production cost, and improves the purpose of product yield ratio.
2, sensory evaluation, the analysis of matter structure, color difference analysis, GC-O-MS are analyzed to the overall evaluation system formed and be applied in the optimizing process of fumersion technique, formula.The definite of high-quality fumersion sausage technique and formula is to contrast and determine by each index with traditional High Quality Tobacco wiener, the sensory evaluation of fumersion sausage, the analysis of matter structure, color difference analysis index and high-quality conventional smoke wiener corresponding index are more approaching, even are better than the conventional smoke wiener.
The specific embodiment
Following examples are used for the present invention is described, but are not used for limiting the scope of the invention.
Embodiment 1: the fumersion sausage
1, formula: pork 80kg, cock skin 20kg, salt 2kg, sucrose 1kg, smoke solution 0.3kg, tripolyphosphate 0.3kg, starch 7kg, soybean protein 3kg, carragheen 0.6kg, nitrite 0.01kg, arabo-ascorbic acid 0.08kg, ground nutmeg 0.2kg, ginger powder 0.1kg, white pepper powder 0.1kg, water 40kg.
2, processing technology
Figure 1 shows that the preparation technology of sootiness sausage, concrete machined parameters is as follows:
1) thaw: adopt the nature thawing mode to thaw;
2) finishing: reject wherein larger muscle tendon and manadesma, to avoid muscle tendon, manadesma, affect end product quality;
3) strand system: the sieve plate Minced Steak of selecting the 8mm aperture;
4) auxiliary material takes: according to the formula requirement, take each composition after calculating;
5) auxiliary material stirs: each composition that will take is put into mixer and is carried out high-speed stirred, and the time is about 5min, makes auxiliary material present uniform emulsion;
6) tumbling, pickle: raw meat, pickling liquid are added in vacuum tumbling tank, and under 4 ℃ of conditions, the vacuum tumbling is 18 hours, pre-treatment time 20min, tumbling time 40min, intermittent time 40min;
7) record: the fillings after tumbling is transferred in vacuum sausage filler and carries out the bowel lavage operation, select the Collagent casing for sausages that diameter is the 20mm left and right;
8) drying: 50 ℃ of dry 30min, select high wind speed;
9) spray smoke solution, drying: the spray smoke solution need carry out drying, by 4 times of smoke solution dilutions, sprays each dry 20min 3 times;
10) boiling: 90 ℃ of lower boiling 1h, select high wind speed;
11) packing: after product is cooling, adopt the packaging bag of high resistant oxygen to carry out vacuum packaging;
12) re-pasteurization: 85 ℃ of water-bath 20min carry out re-pasteurization;
13) cooling: as the product after sterilization to be placed in to cold water or frozen water is cooled to lower than 25 ℃.
Embodiment 2: the fumersion sausage
1, formula: pork 75kg, cock skin 25kg, salt 2.2kg, glucose 1.5kg, smoke solution 0.2kg, tripolyphosphate 0.3kg, starch 8kg, soybean protein 3kg, carragheen 0.8kg, nitrite 0.01kg, arabo-ascorbic acid 0.08kg, ground nutmeg 0.15kg, ginger powder 0.15kg, white pepper powder 0.1kg, water 45kg.
2, processing technology:
Figure 1 shows that the preparation technology of sootiness sausage, concrete machined parameters is as follows:
1) thaw: adopt the nature thawing mode to thaw;
2) finishing: reject wherein larger muscle tendon and manadesma, to avoid muscle tendon, manadesma, affect end product quality;
3) strand system: the sieve plate Minced Steak of selecting the 8mm aperture;
4) take: according to the formula requirement, take corresponding each composition after calculating;
5) stir: each composition that will take is put into mixer and is carried out high-speed stirred, and the time is about 8min, makes auxiliary material present uniform emulsion;
6) tumbling, pickle: raw meat, pickling liquid are added in vacuum tumbling tank, and under 4 ℃ of conditions, the vacuum tumbling is 18 hours, pre-treatment time 20min, tumbling time 30min, intermittent time 30min;
7) record: the fillings after tumbling is transferred in vacuum sausage filler and carries out the bowel lavage operation, select the Collagent casing for sausages that diameter is the 20mm left and right;
8) drying: 50 ℃ of dry 20min, select high wind speed;
9) spray smoke solution, drying: the spray smoke solution need carry out drying, by 3 times of smoke solution dilutions, sprays each dry 30min 2 times;
10) boiling: 90 ℃ of lower boiling 1h, select high wind speed;
11) packing: after product is cooling, adopt the packaging bag of high resistant oxygen to carry out vacuum packaging;
12) re-pasteurization: 85 ℃ of water-bath 20min carry out re-pasteurization.
13) cooling: as the product after sterilization to be placed in to cold water or frozen water is cooled to lower than 25 ℃.
Embodiment 3: the fumersion sausage
1, formula: pork 78kg, cock skin 22kg, salt 2.5kg, sucrose 3kg, smoke solution 0.1kg, tripolyphosphate 0.5kg, starch 5kg, soybean protein 5kg, carragheen 0.7kg, nitrite 0.02kg, arabo-ascorbic acid 0.07kg, ground nutmeg 0.2kg, ginger powder 0.15kg, white pepper powder 0.1kg, water 50kg.
2, processing technology
Figure 1 shows that the preparation technology of sootiness sausage, concrete machined parameters is as follows:
1) thaw: adopt the nature thawing mode to thaw;
2) finishing: reject wherein larger muscle tendon and manadesma, to avoid muscle tendon, manadesma, affect end product quality;
3) strand system: the sieve plate Minced Steak of selecting the 8mm aperture.
4) take: according to the formula requirement, take corresponding each composition after calculating.
5) stir: each composition that will take is put into mixer and is carried out high-speed stirred, and the time is about 10min, makes auxiliary material present uniform emulsion;
6) tumbling, pickle: raw meat, pickling liquid are added in vacuum tumbling tank, and under 4 ℃ of conditions, the vacuum tumbling is 18 hours, pre-treatment time 20min, tumbling time 40min, intermittent time 40min;
7) record: the fillings after tumbling is transferred in vacuum sausage filler and carries out the bowel lavage operation, select the Collagent casing for sausages that diameter is the 20mm left and right.
8) drying: 50 ℃ of dry 30min, select high wind speed.
9) spray smoke solution, drying: the spray smoke solution need carry out drying, by 4 times of smoke solution dilutions, sprays each dry 20min 3 times.
10) boiling: 90 ℃ of lower boiling 1h, select high wind speed.
11) packing: after product is cooling, adopt the packaging bag of high resistant oxygen to carry out vacuum packaging;
12) re-pasteurization: 85 ℃ of water-bath 20min carry out re-pasteurization.
13) cooling: as the product after sterilization to be placed in to cold water or frozen water is cooled to lower than 25 ℃.
Still with it, excellent sootiness local flavor and color and luster occupies larger specific gravity to present stage tradition fruit tree sootiness sausage on market, but the higher situations of polycyclic arene compound content such as BaP easily appear in the conventional smoke wiener, and this compounds is unfavorable to health.Therefore, present stage, enterprise replaced traditional sootiness mainly with the fumersion mode, but determining of fumersion technique determines mainly with Analyses Methods for Sensory Evaluation Results, but the Analyses Methods for Sensory Evaluation Results subjectivity is excessively strong, can not be fully the objective quality of reactor product, the present invention analyzes sensory evaluation, the analysis of matter structure, color difference analysis, GC-O-MS the overall evaluation system formed and is applied in the optimizing process of fumersion technique, formula, and objective data is combined with the subjective assessment result, can better choose fumersion technique and formula.
Experimental example 1: fumersion sausage sensory evaluation
1, sensory evaluation method: embodiment 1-3 and traditional sootiness sausage are estimated, and concrete evaluation method and standards of grading are in Table 1:
Table 1: fumersion sausage sensory evaluation standard
2, evaluation result: in Table 2
Table 2: fumersion sausage Analyses Methods for Sensory Evaluation Results
By table 2 Analyses Methods for Sensory Evaluation Results, shown: the fumersion sausage not only can have the qualitative characteristics that traditional fruit tree sootiness sausage has, and its whole smoke can be more harmonious; And detecting discovery by high performance liquid chromatography, fumersion sausage integral body does not detect the existence of the carcinogenic words compounds such as BaP substantially.This illustrates that excellent fumersion technique not only can have sootiness local flavor and the color and luster had than high-quality conventional smoke wiener, and safer, healthy.
Experimental example 2: the color and luster evaluation of fumersion sausage
1, color and luster evaluation method: embodiment 1-3 and traditional sootiness sausage are carried out to the color and luster evaluation, and concrete evaluation method is:
Adopt CR-400 type colour difference meter to detect the color and luster of sausage under different sootiness modes, do 6 groups of parallel tests.Acquired results adopts the SPSS analysis software to carry out the significant difference analysis to result.
2, evaluation result: in Table 3
Table 3: the color and luster analysis of fumersion sausage
| Group | L | a | b |
| The tradition sootiness | 42.22±2.06 | 23.89±1.26 | 24.71±1.29 |
| Embodiment 1 | 43.35±1.87 * | 23.65±1.13 | 24.04±1.08 |
| Embodiment 2 | 43.65±1.68 * | 23.58±1.19 | 23.84±1.12 |
| Embodiment 3 | 43.23±1.55 * | 23.69±1.10 | 24.81±1.03 |
Annotate: mark
*the data representation result compare significant difference with conventional smoke wiener data
Table 3 result shows: the brightness value of conventional smoke wiener and fumersion sausage (L value), red scale value (a value) and yellow value degree (b value) have difference, but by the SPSS software analysis, only the L value difference is not remarkable, a value, b value difference with insignificance, the fumersion sausage is described in the situation that technique is suitable, the red scale value of sausage and yellow value degree and conventional smoke wiener do not have difference substantially, but the overall brightness value is more effective than conventional smoke wiener.
Experimental example 3: the matter structure of fumersion sausage is analyzed
1, matter structure analytical method: embodiment 1-3 and traditional sootiness sausage are carried out to the color and luster evaluation, concrete evaluation method is cut-off footpath 1.5cm, height 2cm Cylindrical Samples, adopt TA-XTPlus type matter structure instrument to detect the matter structure of sausage under different sootiness modes, does altogether 6 groups of parallel tests.
2, analysis result: in Table 4
Table 4: the matter structure of fumersion sausage is analyzed
| Project | Hardness (g) | Elasticity | Cohesiveness | Chewability | Recovery |
| The tradition sootiness | 4500.70±533.78 | 0.67±0.05 | 0.36±0.02 | 1430.45±17.58 | 0.10±0.01 |
| Embodiment 1 | 4340.35±449.18 | 0.69±0.13 | 0.36±0.03 | 1413.13±15.89 | 0.09±0.02 |
| Embodiment 2 | 4337.38±476.16 | 0.73±0.10 * | 0.35±0.01 | 1400.13±17.01 | 0.09±0.02 |
| Embodiment 3 | 4423±501.35 | 0.72±0.06 | 0.35±0.02 | 1427±15.38 | 0.09±0.01 |
Table 4 result shows: by SPSS, analyze discovery, although the hardness of meat, elasticity, cohesiveness, chewability, recovery are all variant, but difference is substantially not remarkable, illustrate that the fumersion sausage is this piece of mouthfeel and the basic indifference of high-quality conventional smoke wiener, global tissue well-formed.By example 2, be found that, when the concentration that improves smoke solution, while reducing the spray number of times, what the elasticity of fumersion sausage can be than conventional smoke wiener is good.
Embodiment 4: sausage GC-O-MS analyzes
1, sausage evaluation, concrete grammar is as follows:
1) sample pre-treatments: SPME;
Accurately take the extraction bottle that the 3g sausage is placed in SPME, 50 ℃ the insulation 30min, then extracting head is inserted to bottle, absorption 30min, after taking-up in GC-MS injection port desorb 5min;
2) sample analysis: GC-O-MS
Sample introduction after SPME, the volatility extraction component is separated by gas chromatography after resolving, then by entering respectively mass detector (MSD) after the proportional diverting of 1:1 and smelling and hear detector (ODP);
Adopt DB-WAX(30m * 250 μ m * 0.25 μ m) capillary column separates the volatile ingredient of extracted sausage, adopt high-purity helium do carrier gas (constant current mode, 1.2ml/min), front injector temperature is 250 ℃, split ratio is 20:1; The gas-chromatography temperature programming is: initial 40 ℃, keep 3min, and be raised to 140 ℃ with 3 ℃/min, maintain 0min, then be raised to 230 ℃ of maintenance 0min with 10 ℃/min;
Mass spectrum ionization mode is EI, electron energy 70eV, and 230 ℃ of ion source temperatures, 150 ℃ of level Four bar temperature, solvent delay 3min, mass spectrum mass scanning scope 40-600amu, the Mass Spectrometric Identification of compound carries out in spectrum storehouse NIST05a.
3) volatile flavor substance Analysis of test results method
Volatile flavor substance is compared by mass spectrum (MS) result, identical chromatographic column compound retention index (RI) and is smelt smelling and describe 3 methods and jointly determine.The mass spectrum result is retrieved and is obtained by NIST05a; Describe and can obtain smelling the compound that news detects by http://www.odour.org.uk and pertinent literature report according to testing compound RI value and smell, the results are shown in Table 5.
Table 5: volatile flavor substance testing result
Table 5 result shows: the phenolic compound of conventional smoke wiener accounts for 27.86% of general volatile compound, and 1,2,3 of fumersion sausage examples account for respectively 30.04%, 29.41%, 29.55%.
Aldehydes matter is the typical flavor components of bacon goods, formation to the sootiness local flavor has important function, wherein guaiacol, 4-ethyl guaiacol, 2,5-xylenol, 2,6-syringol, isoeugenol etc. are all typical sootiness character flavor compounds.By testing result, can be found out, the conventional smoke wiener detects 15 kinds of phenolic compounds altogether, and the fumersion sausage detects 13 kinds of phenolic compounds altogether.By analysis result, can be found out, although the contained phenolic compound of fumersion sausage is different from the conventional smoke wiener, the content of aldehydes matter is relatively high, and this sootiness local flavor that fumersion sausage of the present invention also is described is than the excellence of conventional smoke wiener.
Sum up: the present invention adopts sensory evaluation, color difference analysis, the analysis of matter structure and GC-O-MS to analyze the evaluation method combined and has developed high-quality fumersion sausage.The fumersion sausage Analyses Methods for Sensory Evaluation Results that the present invention develops is excellent, mouthfeel is whole more harmonious, there is good sootiness color and luster and sausage brightness value higher than the conventional smoke wiener, the matter structure is the same with the conventional smoke wiener excellent, whole sootiness local flavor is stronger than traditional sootiness, also proved that the fumersion sausage can reach the superior quality that the conventional smoke wiener has, and be better than the conventional smoke wiener on some index.
Although, above used general explanation, the specific embodiment and test, the present invention is described in detail, on basis of the present invention, can make some modifications or improvements it, and this will be apparent to those skilled in the art.Therefore, these modifications or improvements, all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a fumersion sausage, is characterized in that, the raw material of described smoked intestines contains following composition: pork, cock skin, salt, sugar, smoke solution, spice and water.
2. sausage according to claim 1, it is characterized in that, the composition that the raw material of described smoked intestines contains following weight portion: pork 70-80 part, cock skin 20-30 part, salt 1.5-3 part, sugared 1-3 part, smoke solution 0.1-0.5 part, spice 0.1-0.8 part and water 40-70 part.
3. sausage according to claim 1, it is characterized in that, the composition that the raw material of described smoked intestines contains following weight portion: pork 75-80 part, cock skin 20-25 part, salt 2-2.5 part, sugared 1-2 part, smoke solution 0.1-0.3 part, spice 0.3-0.6 part and water 40-50 part.
4. according to the described sausage of claim 1-3 any one, it is characterized in that, in described smoked intestines, also contain following food additives: phosphate, carragheen, protein, starch, nitrite, sodium isoascorbate.
5. sausage according to claim 4, it is characterized in that, the food additives of described smoked intestines contain the composition of following weight portion: phosphate 0.3-0.5 part, carragheen 0.4-0.8 part, protein 3-5 part, starch 5-8 part, nitrite 0.01-0.03 part, sodium isoascorbate 0.06-0.1 part.
6. sausage according to claim 4, it is characterized in that, the food additives of described smoked intestines contain the composition of following weight portion: phosphate 0.3-0.5 part, carragheen 0.6-0.8 part, protein 3-5 part, starch 7-8 part, nitrite 0.01-0.02 part, sodium isoascorbate 0.07-0.09 part.
7. according to the described sausage of claim 1-6 any one, it is characterized in that, described phosphate is tripolyphosphate; Described sugar is sucrose or glucose; Described protein is soybean protein.
8. according to the described sausage of claim 1-6 any one, it is characterized in that, the mixture that described spice is ground nutmeg, ginger powder and white pepper powder, three's proportioning is respectively 1-3:1-2:1-3, is preferably 1.5-2:1-1.5:1-2.
9. a method for preparing the described sausage of claim 1-8 any one, it is characterized in that, the method comprises the following steps: thaw, repair → Minced Steak → auxiliary material takes → configures pickling liquid → tumbling, pickles → record → dry → spray smoke solution → drying → boiling → cooling → vacuum packaging → re-pasteurization → cooling → warehouse-in.
10. the analytical method of smoke solution described in claims 1-10, this analytical method is to adopt gas-chromatography-smell news-mass spectrum (GC-O-MS) GC-MS.
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| CN106983091A (en) * | 2017-04-28 | 2017-07-28 | 合肥绿益食品有限公司 | Sootiness meat enema and preparation method thereof |
| CN107028107A (en) * | 2017-03-21 | 2017-08-11 | 广西师范大学 | A kind of liquid smokes the preparation method of bacon can |
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| CN106174120A (en) * | 2016-07-08 | 2016-12-07 | 茂县羌里缘腌腊土特产有限公司 | A kind of Qiang flavored preserved pork and preparation method thereof |
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| CN106343392A (en) * | 2016-08-30 | 2017-01-25 | 临沂金锣文瑞食品有限公司 | Calcium-added western ham or cooked and smoked sausage and preparation method thereof |
| CN107028107A (en) * | 2017-03-21 | 2017-08-11 | 广西师范大学 | A kind of liquid smokes the preparation method of bacon can |
| CN106983091A (en) * | 2017-04-28 | 2017-07-28 | 合肥绿益食品有限公司 | Sootiness meat enema and preparation method thereof |
| CN108887552A (en) * | 2018-07-12 | 2018-11-27 | 本溪市双花熟食品有限公司 | The processing method for promoting meat sausage anti-corrosive properties |
| ES2926694A1 (en) * | 2021-04-20 | 2022-10-27 | Aguilar Serrano Maria Yolanda | PROCEDURE FOR INTERNAL SMOKING FOOD PRODUCTS (Machine-translation by Google Translate, not legally binding) |
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