CN103734770A - Breakfast sausage with basil flavor and manufacturing method thereof - Google Patents
Breakfast sausage with basil flavor and manufacturing method thereof Download PDFInfo
- Publication number
- CN103734770A CN103734770A CN201310678243.6A CN201310678243A CN103734770A CN 103734770 A CN103734770 A CN 103734770A CN 201310678243 A CN201310678243 A CN 201310678243A CN 103734770 A CN103734770 A CN 103734770A
- Authority
- CN
- China
- Prior art keywords
- parts
- cut
- sweet basil
- taste
- breakfast sausage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000010676 Ocimum basilicum Nutrition 0.000 title claims abstract description 44
- 235000013580 sausages Nutrition 0.000 title claims abstract description 37
- 235000021152 breakfast Nutrition 0.000 title claims abstract description 29
- 240000007926 Ocimum gratissimum Species 0.000 title claims description 42
- 239000000796 flavoring agent Substances 0.000 title abstract description 8
- 235000019634 flavors Nutrition 0.000 title abstract description 8
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 14
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 14
- 239000010452 phosphate Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 17
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 17
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 210000000481 breast Anatomy 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 2
- 230000004927 fusion Effects 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims description 2
- 230000009467 reduction Effects 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 2
- 229930003316 Vitamin D Natural products 0.000 abstract description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 abstract description 2
- 229930003448 Vitamin K Natural products 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 229910052802 copper Inorganic materials 0.000 abstract description 2
- 239000010949 copper Substances 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 235000019155 vitamin A Nutrition 0.000 abstract description 2
- 239000011719 vitamin A Substances 0.000 abstract description 2
- 235000019166 vitamin D Nutrition 0.000 abstract description 2
- 239000011710 vitamin D Substances 0.000 abstract description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 abstract description 2
- 235000019168 vitamin K Nutrition 0.000 abstract description 2
- 239000011712 vitamin K Substances 0.000 abstract description 2
- 150000003721 vitamin K derivatives Chemical class 0.000 abstract description 2
- 229940045997 vitamin a Drugs 0.000 abstract description 2
- 229940046008 vitamin d Drugs 0.000 abstract description 2
- 229940046010 vitamin k Drugs 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 241001529734 Ocimum Species 0.000 abstract 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 abstract 2
- 229930003779 Vitamin B12 Natural products 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 abstract 1
- 235000019163 vitamin B12 Nutrition 0.000 abstract 1
- 239000011715 vitamin B12 Substances 0.000 abstract 1
- 235000019158 vitamin B6 Nutrition 0.000 abstract 1
- 239000011726 vitamin B6 Substances 0.000 abstract 1
- 229940011671 vitamin b6 Drugs 0.000 abstract 1
- 241000219095 Vitis Species 0.000 description 14
- 239000002390 adhesive tape Substances 0.000 description 9
- 238000007710 freezing Methods 0.000 description 9
- 230000008014 freezing Effects 0.000 description 9
- 238000010025 steaming Methods 0.000 description 9
- 210000000936 intestine Anatomy 0.000 description 7
- 238000012856 packing Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005338 heat storage Methods 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000012163 sequencing technique Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- NHZMQXZHNVQTQA-UHFFFAOYSA-N pyridoxamine Chemical compound CC1=NC=C(CO)C(CN)=C1O NHZMQXZHNVQTQA-UHFFFAOYSA-N 0.000 description 2
- 238000004500 asepsis Methods 0.000 description 1
- ASARMUCNOOHMLO-WLORSUFZSA-L cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2s)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O ASARMUCNOOHMLO-WLORSUFZSA-L 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000008151 pyridoxamine Nutrition 0.000 description 1
- 239000011699 pyridoxamine Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 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
- A23L13/40—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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention discloses a breakfast sausage with a basil flavor and a manufacturing method thereof. The breakfast sausage is composed of the following raw materials in parts by weight: 68 to 71 parts of chicken, 19 to 21 parts of water, 4 to 6 parts of starch, 1.2 to 1.4 parts of salt, 0.04 to 0.06 part of phosphate, 1.3 to 1.6 parts of sugar, 0.3 to 0.5 part of monosodium glutamate, 0.85 to 0.88 part of western basil powder, and 0.85 to 0.88 part of western wine. The breakfast sausage has the characteristics of rich fragrance and fine taste of western sausage, also has a light taste which is acceptable by Chinese, has the advantages of full structure, high meat content, crispy taste, high protein content, and low fat content, is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K, and the like, is also the main sources of trace elements such as phosphor, iron, copper, zinc, and the like, and is easy for digestive absorption for human body.
Description
Technical field
The present invention relates to a kind of sausage and preparation method thereof, relate in particular to a kind of sweet basil taste breakfast sausage and preparation method thereof.
Background technology
Sausage utilizes auxiliary material meat to process through the vacuum operations such as shortening, asepsis vacuum packing of recording, fire-cure, and its main component is auxiliary material meat, starch, essence etc.Increasing along with Chinese Economy Development and international exchange, the improving constantly of people's living standard, Western-style flavor sausage is more and more subject to consumer's welcome in China.But in China, Western-style local flavor breakfast sausage kind is few, and taste is single, can not meet the requirement of people to sausage mouthfeel and nutrition aspect.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious flavour, delicate mouthfeel and is rich in sweet basil taste breakfast sausage of the various vitamins that needed by human body wants and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: sweet basil taste breakfast sausage, by following weight portion raw material, made: 68～71 parts, chicken, 19～21 parts, water, 4～6 parts of starch, 1.2～1.4 parts of salt, 0.04～0.06 part of phosphate, 1.3～1.6 parts of sugar, 0.3～0.5 part of monosodium glutamate, 0.85～0.88 part, sweet basil powder, 0.85～0.88 part of grape wine.For adjusting the local flavor of sweet basil taste breakfast sausage, sweet basil powder can adopt the sweet basil powder of Western-style taste, and grape wine can adopt the grape wine of Western-style taste.
As preferred technical scheme, by following weight portion raw material, made: 70 parts, chicken, 20 parts, water, 5 parts of starch, 1.3 parts of salt, 0.05 part of phosphate, 1.5 parts of sugar, 0.4 part of monosodium glutamate, 0.875 part, sweet basil powder, 0.875 part of grape wine.
The preparation method of sweet basil taste breakfast sausage, comprises the following steps:
(1) batching is cut and is mixed: by formulation weight ratio, take each raw material, substep is cut and is mixed, wherein chicken can adopt Fresh Grade Breast, pork skin is separated, the first step: meat is cut and mixed to viscosity slightly by 1700～1900 rev/min, then add 1700～1900 revs/min of phosphate to cut and mix out viscosity, then add salt to continue to cut to mix to fine and smooth thickness; Second step: add skin to promote to cut the speed of mixing to be 3400～3800 revs/min and cut and mix, when after even fusion again reduction of speed cut and mix, and add sugar, monosodium glutamate, sweet basil powder, grape wine to mix to evenly; The 3rd step: add starch and water to cut to mix fine and smooth to meat stuffing surface, thickness is glossy; For adjusting the local flavor of sweet basil taste breakfast sausage, sweet basil powder can adopt the sweet basil powder of Western-style taste, and grape wine can adopt the grape wine of Western-style taste;
(2) vacuum tumbling: meat stuffing is put into the tumbling of vacuum tumbler;
(3) more successively through freshen filling filling, steam moulding, precooling, quick-frozen, weighing, packaging process, put in storage stored refrigerated.
As preferred technical scheme, described vacuum tumbling operation, the tumbling time is 15～25 minutes, vacuum is 0.06～0.08Mpa.
As preferred technical scheme, described in freshen the filling operation of filling, adopt automatic vacuum bottle placer filling, even 20 grams/of fillings size, 5-5.5cm/ grain.For adjusting the local flavor of sweet basil taste breakfast sausage, when filling, can adopt the import albumen sausage casing of 18mm to record.
As preferred technical scheme, described in steam molding procedure and divide two sections to carry out, first paragraph steam box temperature is 54～56 ℃, shaping time 8～10 minutes, second segment steam box temperature is 78～80 ℃, digestion time 8～10 minutes.
As preferred technical scheme, in described pre-cooling working procedure, product is quickly cooled to central temperature to pack into and singly freeze in box at 25 ℃ of following also individual layers.
As preferred technical scheme, in described quick-frozen operation, product quick-frozen to central temperature below-18 ℃.
Owing to having adopted technique scheme, sweet basil taste breakfast sausage, is made by following weight portion raw material: 68～71 parts, chicken, 19～21 parts, water, 4～6 parts of starch, 1.2～1.4 parts of salt, 0.04～0.06 part of phosphate, 1.3～1.6 parts of sugar, 0.3～0.5 part of monosodium glutamate, 0.85～0.88 part, sweet basil powder, 0.85～0.88 part of grape wine; Described sweet basil taste breakfast sausage had both had that Western Sausage spices is strong, the feature of delicate mouthfeel, met again the light taste of Chinese; Intestines class overall structure is full, voluptuousness is pure, mouthfeel is tender crisp, and high protein, low fat are rich in cobalamin, pyridoxamine, vitamin A, vitamin D and vitamin K etc., also be the main source of the trace elements such as phosphorus, iron, copper, zinc, be easy to human body and digest and assimilate.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1:
Sweet basil taste breakfast sausage, is made by following weight portion raw material: 68 parts, chicken, 21 parts, water, 6 parts of starch, 1.4 parts of salt, 0.06 part of phosphate, 1.3 parts of sugar, 0.5 part of monosodium glutamate, 0.88 part, sweet basil powder, 0.86 part of grape wine.
The preparation method of above-mentioned sweet basil taste breakfast sausage, comprises the following steps:
(1) batching is cut and is mixed:
Wherein chicken can adopt Fresh Grade Breast, and pork skin is separated, by above-mentioned weight portion, meat is thawed to central temperature at ± 2 ℃, start cutmixer, first meat 1700-1900 rev/min is cut out to viscosity slightly, then add 1700-1900 rev/min of phosphate to cut and within one minute, go out viscosity, add again salt, cut one minute with 1700-1900 rev/min, while cutting to fine and smooth thickness, add skin to promote to cut and mix speed 3400-3800 rev/min and cut one minute to evenly merging, underspeed and add sugar for 1700-1900 rev/min, monosodium glutamate, sweet basil powder, grape wine, after mixing, add again starch, water, keep this speed to cut and mix half a minute to surface exquisiteness, toughness, glossyly can go out filling.
(2) vacuum tumbling:
The fillings of accomplishing fluently is put into vacuum tumbler, be evacuated to 0.08MPa, tumbling discharging in 20 minutes continuously, puts into filling car, puts into 0-4 ℃ of constant heat storage standing 3 hours.
(3) freshen filling filling:
Adopt automatic vacuum bottle placer filling, fillings adds automatic vacuum bottle placer, even 20 grams/of size, 5-5.5cm/ grain.
(4) steam moulding:
Filling good intestines are placed in steam box, set two sections of steaming temperature steaming times.First paragraph steam box temperature is made as 54～56 ℃, shaping time 8～10 minutes, and second segment steam box temperature is 78～80 ℃, digestion time is 8～10 minutes.For guaranteeing that the effect of boiling and reaching sterilization will make product center temperature reach 70～80 ℃, and maintain more than 1 minute.
(5) precooling:
Product enters pre-cooling pond fast precooling after steaming moulding immediately, is cooled to product center temperature below 25 ℃; After cooling, kink place tear fracture, guarantee that intestines are intact, can not tear, pack into afterwards and singly freeze box, during mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not push, and prevents from freezing thoroughly and packing difficulty.
(6) product quick-frozen:
Product is uniform with full-automatic instant freezer quick-frozen by the sequencing of process time, make the central temperature of product-18 ℃ of following packings; Or put into quick freezing repository, quick freezing repository temperature remains on-25 ℃.
(7) weigh, pack warehouse-in:
According to client's needs, product to be packed, packaged product is cased after the detection of metal detector, correct sign outside case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Product is placed on to-18 ℃ of following freezer refrigerations, product temperature is below-18 ℃, and storage period is no more than 12 months.
embodiment 2:
Sweet basil taste breakfast sausage, is made by following weight portion raw material: 70 parts, chicken, 20 parts, water, 5 parts of starch, 1.3 parts of salt, 0.05 part of phosphate, 1.5 parts of sugar, 0.4 part of monosodium glutamate, 0.875 part, sweet basil powder, 0.875 part of grape wine.
The preparation method of above-mentioned sweet basil taste breakfast sausage, comprises the following steps:
(1) batching is cut and is mixed:
Wherein chicken can adopt Fresh Grade Breast, and pork skin is separated, by above-mentioned weight portion, meat is thawed to central temperature at ± 2 ℃, start cutmixer, first meat 1700-1900 rev/min is cut out to viscosity slightly, then add 1700-1900 rev/min of phosphate to cut and within one minute, go out viscosity, add again salt, cut one minute with 1700-1900 rev/min, while cutting to fine and smooth thickness, add skin to promote to cut and mix speed 3400-3800 rev/min and cut one minute to evenly merging, underspeed and add sugar for 1700-1900 rev/min, monosodium glutamate, sweet basil powder, grape wine, after mixing, add again starch, water, keep this speed to cut and mix half a minute to surface exquisiteness, toughness, glossyly can go out filling.
(2) vacuum tumbling:
The fillings of accomplishing fluently is put into vacuum tumbler, be evacuated to 0.08MPa, tumbling discharging in 20 minutes continuously, puts into filling car, puts into 0-4 ℃ of constant heat storage standing 3 hours.
(3) freshen filling filling:
Adopt automatic vacuum bottle placer filling, fillings adds automatic vacuum bottle placer, even 20 grams/of size, 5-5.5cm/ grain.
(4) steam moulding:
Filling good intestines are placed in steam box, set two sections of steaming temperature steaming times.First paragraph steam box temperature is made as 54～56 ℃, shaping time 8～10 minutes, and second segment steam box temperature is 78～80 ℃, digestion time is 8～10 minutes.For guaranteeing that the effect of boiling and reaching sterilization will make product center temperature reach 70～80 ℃, and maintain more than 1 minute.
(5) precooling:
Product enters pre-cooling pond fast precooling after steaming moulding immediately, is cooled to product center temperature below 25 ℃; After cooling, kink place tear fracture, guarantee that intestines are intact, can not tear, pack into afterwards and singly freeze box, during mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not push, and prevents from freezing thoroughly and packing difficulty.
(6) product quick-frozen:
Product is uniform with full-automatic instant freezer quick-frozen by the sequencing of process time, make the central temperature of product-18 ℃ of following packings; Or put into quick freezing repository, quick freezing repository temperature remains on-25 ℃.
(7) weigh, pack warehouse-in:
According to client's needs, product to be packed, packaged product is cased after the detection of metal detector, correct sign outside case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Product is placed on to-18 ℃ of following freezer refrigerations, product temperature is below-18 ℃, and storage period is no more than 12 months.
embodiment 3:
Sweet basil taste breakfast sausage, is made by following weight portion raw material: 71 parts, chicken, 19 parts, water, 5 parts of starch, 1.4 parts of salt, 0.06 part of phosphate, 1.3 parts of sugar, 0.5 part of monosodium glutamate, 0.86 part, sweet basil powder, 0.88 part of grape wine.
The preparation method of above-mentioned sweet basil taste breakfast sausage, comprises the following steps:
(1) batching is cut and is mixed:
Wherein chicken can adopt Fresh Grade Breast, and pork skin is separated, by above-mentioned weight portion, meat is thawed to central temperature at ± 2 ℃, start cutmixer, first meat 1700-1900 rev/min is cut out to viscosity slightly, then add 1700-1900 rev/min of phosphate to cut and within one minute, go out viscosity, add again salt, cut one minute with 1700-1900 rev/min, while cutting to fine and smooth thickness, add skin to promote to cut and mix speed 3400-3800 rev/min and cut one minute to evenly merging, underspeed and add sugar for 1700-1900 rev/min, monosodium glutamate, sweet basil powder, grape wine, after mixing, add again starch, water, keep this speed to cut and mix half a minute to surface exquisiteness, toughness, glossyly can go out filling.
(2) vacuum tumbling:
The fillings of accomplishing fluently is put into vacuum tumbler, be evacuated to 0.08MPa, tumbling discharging in 20 minutes continuously, puts into filling car, puts into 0-4 ℃ of constant heat storage standing 3 hours.
(3) freshen filling filling:
Adopt automatic vacuum bottle placer filling, fillings adds automatic vacuum bottle placer, even 20 grams/of size, 5-5.5cm/ grain.
(4) steam moulding:
Filling good intestines are placed in steam box, set two sections of steaming temperature steaming times.First paragraph steam box temperature is made as 54～56 ℃, shaping time 8～10 minutes, and second segment steam box temperature is 78～80 ℃, digestion time is 8～10 minutes.For guaranteeing that the effect of boiling and reaching sterilization will make product center temperature reach 70～80 ℃, and maintain more than 1 minute.
(5) precooling:
Product enters pre-cooling pond fast precooling after steaming moulding immediately, is cooled to product center temperature below 25 ℃; After cooling, kink place tear fracture, guarantee that intestines are intact, can not tear, pack into afterwards and singly freeze box, during mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not push, and prevents from freezing thoroughly and packing difficulty.
(6) product quick-frozen:
Product is uniform with full-automatic instant freezer quick-frozen by the sequencing of process time, make the central temperature of product-18 ℃ of following packings; Or put into quick freezing repository, quick freezing repository temperature remains on-25 ℃.
(7) weigh, pack warehouse-in:
According to client's needs, product to be packed, packaged product is cased after the detection of metal detector, correct sign outside case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Product is placed on to-18 ℃ of following freezer refrigerations, product temperature is below-18 ℃, and storage period is no more than 12 months.
Cutmixer, vacuum tumbler, the fully automatic vacuum sausage filler in the inventive method, used are the conventional machinery of food industry, do not repeat them here.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (8)
1. sweet basil taste breakfast sausage, it is characterized in that, by following weight portion raw material, made: 68～71 parts, chicken, 19～21 parts, water, 4～6 parts of starch, 1.2～1.4 parts of salt, 0.04～0.06 part of phosphate, 1.3～1.6 parts of sugar, 0.3～0.5 part of monosodium glutamate, 0.85～0.88 part, sweet basil powder, 0.85～0.88 part of grape wine.
2. sweet basil taste breakfast sausage as claimed in claim 1, it is characterized in that, by following weight portion raw material, made: 70 parts, chicken, 20 parts, water, 5 parts of starch, 1.3 parts of salt, 0.05 part of phosphate, 1.5 parts of sugar, 0.4 part of monosodium glutamate, 0.875 part, sweet basil powder, 0.875 part of grape wine.
3. the preparation method of sweet basil taste breakfast sausage as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
(1) batching is cut and is mixed: by formulation weight ratio, take each raw material, substep is cut and is mixed, wherein chicken can adopt Fresh Grade Breast, pork skin is separated, the first step: meat is cut and mixed to viscosity slightly by 1700～1900 rev/min, then add 1700～1900 revs/min of phosphate to cut and mix out viscosity, then add salt to continue to cut to mix to fine and smooth thickness; Second step: add skin to promote to cut the speed of mixing to be 3400～3800 revs/min and cut and mix, when after even fusion again reduction of speed cut and mix, and add sugar, monosodium glutamate, sweet basil powder, grape wine to mix to evenly; The 3rd step: add starch and water to cut to mix fine and smooth to meat stuffing surface, thickness is glossy;
(2) vacuum tumbling: meat stuffing is put into the tumbling of vacuum tumbler;
(3) more successively through freshen filling filling, steam moulding, precooling, quick-frozen, weighing, packaging process, put in storage stored refrigerated.
4. the preparation method of sweet basil taste breakfast sausage as claimed in claim 3, is characterized in that: described vacuum tumbling operation, and the tumbling time is 15～25 minutes, vacuum is 0.06～0.08Mpa.
5. the preparation method of sweet basil taste breakfast sausage as claimed in claim 3, is characterized in that: described in freshen the filling operation of filling, adopt automatic vacuum bottle placer filling, even 20 grams/of fillings size, 5-5.5cm/ grain.
6. the preparation method of sweet basil taste breakfast sausage as claimed in claim 3, it is characterized in that: described in steam molding procedure and divide two sections to carry out, first paragraph steam box temperature is 54～56 ℃, shaping time 8～10 minutes, second segment steam box temperature is 78～80 ℃, digestion time 8～10 minutes.
7. the preparation method of sweet basil taste breakfast sausage as claimed in claim 3, is characterized in that: in described pre-cooling working procedure, product is quickly cooled to central temperature to pack into and singly freeze in box at 25 ℃ of following also individual layers.
8. the preparation method of the sweet basil taste breakfast sausage as described in claim 3,4,5,6 or 7, is characterized in that: in described quick-frozen operation, product quick-frozen to central temperature below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310678243.6A CN103734770B (en) | 2013-12-14 | 2013-12-14 | Breakfast sausage with basil flavor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310678243.6A CN103734770B (en) | 2013-12-14 | 2013-12-14 | Breakfast sausage with basil flavor and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734770A true CN103734770A (en) | 2014-04-23 |
| CN103734770B CN103734770B (en) | 2016-01-27 |
Family
ID=50491905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310678243.6A Active CN103734770B (en) | 2013-12-14 | 2013-12-14 | Breakfast sausage with basil flavor and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734770B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172251A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Basil-flavored oatmeal sausage and preparation method thereof |
| CN107751828A (en) * | 2017-10-24 | 2018-03-06 | 长春老韩头清真食品有限公司 | A kind of cheese's flavor candy sausage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697078A (en) * | 2012-05-18 | 2012-10-03 | 安徽宝迪肉类食品有限公司 | Chicken sausage for breakfast and method for making same |
| CN102813230A (en) * | 2012-09-17 | 2012-12-12 | 南京大地冷冻食品有限公司 | Chicken sausage pill and preparation method thereof |
-
2013
- 2013-12-14 CN CN201310678243.6A patent/CN103734770B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697078A (en) * | 2012-05-18 | 2012-10-03 | 安徽宝迪肉类食品有限公司 | Chicken sausage for breakfast and method for making same |
| CN102813230A (en) * | 2012-09-17 | 2012-12-12 | 南京大地冷冻食品有限公司 | Chicken sausage pill and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 无: "手工香草鸡肉肠", 《包头晚报》 * |
| 无: "红酒做香肠 网友直呼高大上", 《重庆商报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172251A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Basil-flavored oatmeal sausage and preparation method thereof |
| CN107751828A (en) * | 2017-10-24 | 2018-03-06 | 长春老韩头清真食品有限公司 | A kind of cheese's flavor candy sausage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103734770B (en) | 2016-01-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2013216680B2 (en) | Puree compositions having specific carbohydrate ratios and methods for using same | |
| CN104026648A (en) | Minced fish and making method thereof | |
| CN104013005B (en) | Mutton cubes roasted on a skewer and preparation method thereof | |
| CN103734772B (en) | Chicken bone paste sausage and processing method thereof | |
| CN103750380B (en) | Fresh beef appetizer intestines and preparation method thereof | |
| CN102754858A (en) | Fish and meat sandwiched baked ham and processing method thereof | |
| CN104041862A (en) | Cuttlefish cake and making method thereof | |
| CN105962113A (en) | Boneless chicken fillet and manufacture method thereof | |
| CN104013004B (en) | Quick-fried juice ball of scallop and preparation method thereof | |
| CN103750405A (en) | Fish meat tofu and production method thereof | |
| CN104026650A (en) | Cuttlefish bean curd and production method thereof | |
| CN104041857A (en) | Vegetable fish balls and preparation method thereof | |
| CN103734770B (en) | Breakfast sausage with basil flavor and preparation method thereof | |
| CN104013026A (en) | Pork kiss sausage and preparation method thereof | |
| CN104041852A (en) | Larva product and making method thereof | |
| US20180325154A1 (en) | Method of processing food and a product thereof | |
| CN102038195A (en) | Donkey-hide glue red date protein powder | |
| CN104026459A (en) | Purple steamed crystal dumpling and making method thereof | |
| CN104068414A (en) | Chicken burger and preparation method thereof | |
| CN104172232A (en) | Qinqin sausage and preparation method thereof | |
| CN104172252A (en) | Roasted sausage and processing method thereof | |
| CN103734453A (en) | Soybean protein gel, preparation method and applications thereof | |
| CN105166996A (en) | Squid salad product and making method thereof | |
| CN109043359A (en) | A kind of crisp-fried chicken fillet production method | |
| CN106819344A (en) | A kind of ginger milk curd ice cream and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |