CN103598617B - A kind of production technology of high nutritious red sausage - Google Patents
A kind of production technology of high nutritious red sausage Download PDFInfo
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- CN103598617B CN103598617B CN201310568117.5A CN201310568117A CN103598617B CN 103598617 B CN103598617 B CN 103598617B CN 201310568117 A CN201310568117 A CN 201310568117A CN 103598617 B CN103598617 B CN 103598617B
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 19
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000008935 nutritious Nutrition 0.000 title claims description 5
- 238000003756 stirring Methods 0.000 claims abstract description 39
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 238000004040 coloring Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 206010001497 Agitation Diseases 0.000 claims abstract description 5
- 238000013019 agitation Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000021110 pickles Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 108010033040 Histones Proteins 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 9
- 235000020995 raw meat Nutrition 0.000 claims description 9
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 239000000945 filler Substances 0.000 claims description 6
- 239000000049 pigment Substances 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 239000002985 plastic film Substances 0.000 claims description 3
- 229920006255 plastic film Polymers 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 230000000384 rearing effect Effects 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 229940029982 garlic powder Drugs 0.000 claims description 2
- -1 garlic powder Substances 0.000 claims description 2
- 229940010454 licorice Drugs 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 239000001931 piper nigrum l. white Substances 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 2
- 240000002930 Alternanthera sessilis Species 0.000 description 1
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000003913 materials processing Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production technology of high nutritive value bologna sausage, its innovative point is: comprise the following steps: raw material prepares, once stir, pickle, secondary agitation, filling, primary drying, poach colouring, redrying, packing and storing.The present invention produces under cryogenic, reduces the loss of raw material Middle nutrition composition; Through twice spice, twice dry, the product meat exquisiteness obtained, fresh and tender succulence, fragrance are pure.
Description
Technical field
The present invention relates to a kind of production technology of meat products, be specifically related to a kind of production technology of the bologna sausage be of high nutritive value, belong to food processing technology field.
Background technology
Bologna sausage is comparatively popular in southern a kind of natural intestine clothing meat products, be made primarily of the materials processing such as meat and starch, Fresh & Tender in Texture with it, tasty and ruddy outward appearance is main characteristics, beef and pork are the primary raw materials of bologna sausage, and mutton, rabbit meat, horseflesh, poultry etc. also can do the raw material of bologna sausage.Need in the process of bologna sausage through pickling and drying process, baking temperature is high, causes the nutrient loss in raw meat, can not meet the nutritional need of consumer.
Summary of the invention
The object of the invention is to for deficiency of the prior art, a kind of production technology of high nutritive value bologna sausage is provided.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A production technology for high nutritive value bologna sausage, its innovative point is: comprise the following steps:
(1) raw material prepares:
Raw meat prepares: raw meat thaws, and the time is 12 ~ 24h, and after thawing, meat temperature is-4 DEG C ~-2 DEG C, removes foreign material after thawing, and is then put into meat grinder strand system;
The making of rehydration histone: after pigment first fully being dissolved with water, then add histone, be placed on 0-4 DEG C after stirring by hand and soak >=10 hours, ratio is histone: water=1:2.5;
(2) once stir: Fresh Grade Breast is added mixer, then limit stir add natrium nitrosum, phosphate, sodium iso-vc, salt, water stirs, add cock skin, minced chicken meat, rehydration histone, the stirring of skin mud again, cover cover, vacuumize after stirring 4-6min when reaching-0.08Mpa and take the dish out of the pot, go out pot temperature and control at-2.5 ~ 2 DEG C;
(3) pickle: be divided into standard number by once stirring the meat stuffing taken the dish out of the pot, and use covered rearing with plastic film meat surface, clap tightly make film and flesh noodles fit closely with hand, salting period controls at >=16h;
(4) secondary agitation: first the meat material pickled is added in mixer and stir, add compound while stirring, cover cover, be evacuated to more than 0.06Mpa; Then white sugar and protein isolate are poured in truck and mix and stir by hand, add pigment after whole suction again, essence material, additive, water stirs, cover cover again and be evacuated to more than 0.06Mpa, after suction starch terminates, disappear vacuum, opens cover, surrounding cleaning in machine, cover again after cover vacuumizes stirring 15min and take the dish out of the pot, take the dish out of the pot and control at 7 ~ 10 DEG C;
(5) filling: meat stuffing to be poured in the hopper of sausage filler, select qualified casing to record on sausage filler;
(6) dry: dry in Fumigator high speed, run 20min/70 DEG C;
(7) poach colouring: add water in poach groove to fixed position, controls water temperature 78 ~ 82 DEG C;
(8) redrying: the propelling Fumigator after poach colouring is dry at a high speed, runs 15min/70 DEG C;
(9) once pack: with vacuum sealer sealing, sealing formation, without twisted mouth, vacuum time 30-35 second, vacuum-0.1Mpa;
(10) re-pasteurization: when temperature reaches 88 DEG C, steam off valve, is incubated 25min, pressure 0.02Mpa when temperature reaches 90 DEG C.
(11) secondary package, stores.
Further, in described step (1), when raw meat strand is processed, the chicken orifice plate of Ф 10mm, cock skin, minced chicken meat, the rehydration histone orifice plate of Ф 4mm.
Further, the compound in described step (4) is carragheen, monosodium glutamate, licorice powder, garlic powder, white pepper powder and sugar.
Beneficial effect of the present invention: the present invention produces under cryogenic, reduces the loss of raw material Middle nutrition composition; Through twice spice, twice dry, the product meat exquisiteness obtained, fresh and tender succulence, fragrance are pure.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated.
A production technology for high nutritious red sausage, comprises the following steps:
(1) raw material prepares:
Raw meat prepares: raw meat thaws, and the time is 12 ~ 24h, and after thawing, meat temperature is-4 DEG C ~-2 DEG C, removes foreign material after thawing, and is then put into meat grinder strand system;
The making of rehydration histone: after pigment first fully being dissolved with water, then add histone, be placed on 0-4 DEG C after stirring by hand and soak >=10 hours, ratio is histone: water=1:2.5;
(2) once stir: Fresh Grade Breast is added mixer, then limit stir add natrium nitrosum, phosphate, sodium iso-vc, salt, water stirs, add cock skin, minced chicken meat, rehydration histone, the stirring of skin mud again, cover cover, vacuumize after stirring 4-6min when reaching-0.08Mpa and take the dish out of the pot, go out pot temperature and control at-2.5 ~ 2 DEG C;
(3) pickle: be divided into standard number by once stirring the meat stuffing taken the dish out of the pot, and use covered rearing with plastic film meat surface, clap tightly make film and flesh noodles fit closely with hand, salting period controls at >=16h;
(4) secondary agitation: first the meat material pickled is added in mixer and stir, add compound while stirring, cover cover, be evacuated to more than 0.06Mpa; Then white sugar and protein isolate are poured in truck and mix and stir by hand, add pigment after whole suction again, essence material, additive, water stirs, cover cover again and be evacuated to more than 0.06Mpa, after suction starch terminates, disappear vacuum, opens cover, surrounding cleaning in machine, cover again after cover vacuumizes stirring 15min and take the dish out of the pot, take the dish out of the pot and control at 7 ~ 10 DEG C;
(5) filling: meat stuffing to be poured in the hopper of sausage filler, select qualified casing to record on sausage filler;
(6) dry: dry in Fumigator high speed, run 20min/70 DEG C;
(7) poach colouring: add water in poach groove to fixed position, controls water temperature 78 ~ 82 DEG C;
(8) redrying: the propelling Fumigator after poach colouring is dry at a high speed, runs 15min/70 DEG C;
(9) once pack;
(10) re-pasteurization: when temperature reaches 88 DEG C, steam off valve, is incubated 25min, pressure 0.02Mpa when temperature reaches 90 DEG C.
(11) secondary package, stores.
Above-described embodiment is only in order to illustrate technical scheme of the present invention; but not design of the present invention and protection domain are limited; those of ordinary skill of the present invention is modified to technical scheme of the present invention or equivalent replacement; and not departing from aim and the scope of technical scheme, it all should be encompassed in right of the present invention.
Claims (2)
1. a production technology for high nutritious red sausage, comprises the following steps:
(1) raw material prepares:
Raw meat prepares: raw meat thaws, and the time is 12 ~ 24h, and after thawing, meat temperature is-4 DEG C ~-2 DEG C, removes foreign material after thawing, and is then put into meat grinder strand system;
The making of rehydration histone: after pigment first fully being dissolved with water, then add histone, be placed on 0-4 DEG C after stirring by hand and soak >=10 hours, ratio is histone: water=1:2.5;
(2) once stir: Fresh Grade Breast is added mixer, then limit stir add natrium nitrosum, phosphate, sodium iso-vc, salt, water stirs, then adds cock skin, minced chicken meat, rehydration histone, skin mud, stir, cover cover to vacuumize, take the dish out of the pot under low temperature after stirring;
(3) pickle: be divided into standard number by once stirring the meat stuffing taken the dish out of the pot, and use covered rearing with plastic film meat surface, clap tightly make film and flesh noodles fit closely with hand, salting period controls at >=16h;
(4) secondary agitation: first the meat material pickled is added in mixer and stir, add compound while stirring, cover cover, vacuumize; Then white sugar and protein isolate are poured in truck and mix and stir by hand, add pigment after whole suction again, essence material, additive, water stirs, cover cover again, vacuumize, after suction starch terminates, disappear vacuum, open cover, surrounding cleaning in machine, then cover cover, take the dish out of the pot after vacuumizing stirring, take the dish out of the pot under low temperature;
(5) filling: meat stuffing to be poured in the hopper of sausage filler, select qualified casing to record on sausage filler;
(6) dry: dry in Fumigator high speed;
(7) poach colouring: add water in poach groove to fixed position;
(8) redrying: advance Fumigator dry at a high speed after poach colouring;
(9) once pack;
(10) re-pasteurization;
(11) secondary package, stores;
It is characterized in that
Described step (2) once stirs, and be carry out 4-6min under cryogenic vacuum, take the dish out of the pot under low temperature, described vacuum is-0.08Mpa, and the described pot temperature that goes out controls as-2.5 ~ 2 DEG C;
Described step (4) secondary agitation, front twice evacuated pressure controls at more than 0.06Mpa, vacuumizes for the last time and stirs 15min, go out pot temperature and control at 7 ~ 10 DEG C;
Described step (6) is dry, is run 20min at 70 DEG C;
Described step (7) poach colouring, described water temperature controls at 78 ~ 82 DEG C;
Described step (8) redrying runs 15min at 70 DEG C;
Described step (9) is once packed, and is that sealing formation, without twisted mouth with vacuum sealer sealing; At vacuum-0.1Mpa, vacuum time 30-35 carries out under second;
Described step (10) re-pasteurization is when temperature reaches 88 DEG C, steam off valve, is incubated 25min, pressure 0.02Mpa when temperature reaches 90 DEG C;
Compound in described step (4) is carragheen, monosodium glutamate, licorice powder, garlic powder, white pepper powder and sugar.
2. the production technology of a kind of high nutritious red sausage according to claim 1, is characterized in that: in described step (1), when raw meat strand is processed, and the Fresh Grade Breast orifice plate of Ф 10mm, cock skin, the minced chicken meat orifice plate of Ф 4mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310568117.5A CN103598617B (en) | 2013-11-15 | 2013-11-15 | A kind of production technology of high nutritious red sausage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310568117.5A CN103598617B (en) | 2013-11-15 | 2013-11-15 | A kind of production technology of high nutritious red sausage |
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| Publication Number | Publication Date |
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| CN103598617A CN103598617A (en) | 2014-02-26 |
| CN103598617B true CN103598617B (en) | 2016-04-20 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029474A (en) * | 2015-06-05 | 2015-11-11 | 秦健 | Process for producing sausage |
| CN106722339A (en) * | 2016-12-08 | 2017-05-31 | 南通玉兔集团有限公司 | A kind of preparation method of fresh and tender ham |
| CN106387706A (en) * | 2016-12-08 | 2017-02-15 | 南通玉兔集团有限公司 | Production method of crispy sausage |
| CN109567047A (en) * | 2019-01-24 | 2019-04-05 | 名佑（福建）食品有限公司 | A kind of Baconic and its manufacturing process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912119A (en) * | 2010-07-14 | 2010-12-15 | 黑龙江对青鹅业集团有限公司 | Goose red sausage and making method |
| CN102078000A (en) * | 2010-12-11 | 2011-06-01 | 黑龙江对青鹅业集团有限公司 | Preparation method of smashed goose meat and bone sausage and smashed goose meat and bone foods |
| CN102326782A (en) * | 2011-06-02 | 2012-01-25 | 天津春发食品配料有限公司 | Smoked chicken flavor baked sausage and preparation method thereof |
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
-
2013
- 2013-11-15 CN CN201310568117.5A patent/CN103598617B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912119A (en) * | 2010-07-14 | 2010-12-15 | 黑龙江对青鹅业集团有限公司 | Goose red sausage and making method |
| CN102078000A (en) * | 2010-12-11 | 2011-06-01 | 黑龙江对青鹅业集团有限公司 | Preparation method of smashed goose meat and bone sausage and smashed goose meat and bone foods |
| CN102326782A (en) * | 2011-06-02 | 2012-01-25 | 天津春发食品配料有限公司 | Smoked chicken flavor baked sausage and preparation method thereof |
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 哈红肠的制作工艺与配方;无;《中国食品报》;20091020;第1页 * |
| 林昌玉 等.哈尔滨红肠的加工工艺及其应该注意的几个问题.《肉类工业》.2004,(第11期),第1-2页. * |
| 王少庸 等.植物拉丝组织蛋白在红肠中的应用研究.《大豆科技》.2011,(第4期),第54页第1栏"主要原材料"，以及第2栏"2.2工艺流程"至第55页第1栏第1段，第55页"3.3讨论"和表1. * |
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| CN103598617A (en) | 2014-02-26 |
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