CN103750378B - A kind of yoghourt flavor chicken sausage and preparation method thereof - Google Patents
A kind of yoghourt flavor chicken sausage and preparation method thereof Download PDFInfo
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- CN103750378B CN103750378B CN201410013007.7A CN201410013007A CN103750378B CN 103750378 B CN103750378 B CN 103750378B CN 201410013007 A CN201410013007 A CN 201410013007A CN 103750378 B CN103750378 B CN 103750378B
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 78
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 70
- 235000013580 sausages Nutrition 0.000 title claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 30
- 235000019634 flavors Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 23
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- 238000009461 vacuum packaging Methods 0.000 claims abstract description 16
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 10
- 239000001488 sodium phosphate Substances 0.000 claims abstract description 10
- 229910000162 sodium phosphate Inorganic materials 0.000 claims abstract description 10
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 10
- 239000013638 trimer Substances 0.000 claims abstract description 10
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims abstract description 10
- 235000011008 sodium phosphates Nutrition 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 8
- 235000013614 black pepper Nutrition 0.000 claims abstract description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 8
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 8
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 11
- 244000052616 bacterial pathogen Species 0.000 claims description 6
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- 235000013372 meat Nutrition 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 10
- 238000012545 processing Methods 0.000 abstract description 6
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- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 description 50
- 239000002994 raw material Substances 0.000 description 10
- 238000011049 filling Methods 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
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- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
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- 239000002932 luster Substances 0.000 description 2
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- 239000008267 milk Substances 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
- 241000272201 Columbiformes Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 238000009395 breeding Methods 0.000 description 1
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- 235000019621 digestibility Nutrition 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
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- 238000003958 fumigation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
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Classifications
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- 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
- 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
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of yoghourt flavor chicken sausage and preparation method thereof, belong to food processing field.Pulp furnish of the present invention is as follows: fresh peeling Fresh Grade Breast, Yoghourt, salt, white granulated sugar, soybean protein, starch, sodium phosphate trimer, sodium isoascorbate, monosodium glutamate, natrium nitrosum, white pepper juice, Chinese prickley ash extract, cassia bark juice, water.Wherein, the mass ratio of chicken and Yoghourt is 20:1 ~ 4, changes chicken sausage by low-temperature salting, and with to prepare burden stirrings after rubbing, fillingly to check card, preliminary drying, boiling successively, be cooled to room temperature final vacuum packaging, sterilizing, obtains finished product after cooling.The product that the present invention obtains has the local flavor of Western-style Meat and Yoghourt concurrently, the nutriment of the two perfection is merged, and is a kind of nutrition healthy food that the large industry of dairy produce and meat products two combines.
Description
Technical field
The invention belongs to food and manufacture field thereof, particularly relate to a kind of yoghourt flavor chicken sausage and preparation method thereof.
Background technology
Along with the raising that progress and the people of scientific and technological level require quality of the life, new food is constantly developed, and new local flavor is also constantly attempted.Western-style Meat is mainly divided into bowel lavage, ham and Baconic three kinds, bowel lavage take livestock meat as raw material, selective pickle after mix or rub by cutting and the form changing meat becomes meat gruel shape, be equipped with auxiliary material again, stir or pour into casing after tumbling, through the meat products that the techniques such as baking, shortening or fumigation are made.Sausage food has instant, nutritious, feature easy to carry and transport, is the meat products that output is the highest, kind is maximum in the world.But current bowel lavage local flavor is on the market single, and the chicken sausage with yoghourt-flavored has no report.
On the other hand, existing bowel lavage meat mostly is pork, and the fat content of pork is high, and after adding the filling processing of the meat alternatives such as starch, meat is not tight, and nonelastic, mouthfeel powder is greasy, and chewiness is poor, and larger bubble often appears in tangent plane.
Yoghourt, as the drink containing multiple enzyme and a large amount of lactic acid, has abundant nutrition, can suppress the growth and breeding of intestinal toxic flora, improves micro-ecological environment in enteron aisle, strengthens immunity of organisms.But Yoghourt is all liquid or curdy usually, and need preserve at low temperatures, at 0 ~ 4 DEG C, the shelf-life is about 10 days, has influence on and uses it in food processing and production.
Summary of the invention
Goal of the invention: the object of this invention is to provide longer Western-style chicken sausage goods with yoghourt-flavored of a kind of shelf-life; Another object of the present invention is to provide the preparation method of this yoghourt flavor chicken sausage.
Technical scheme: in order to realize foregoing invention object, yoghourt flavor chicken sausage preparation method of the present invention is: get chicken low-temperature salting, with preparing burden stirring after rubbing, fillingly to check card, successively by preliminary drying, boiling, be cooled to room temperature final vacuum packaging, sterilizing, obtains finished product after cooling;
Described batching comprises soybean protein, starch, Yoghourt, colour former, seasoning matter and water, wherein, adds Yoghourt 5 ~ 20g in every 100g chicken.
Preliminary drying continues baking 15 minutes at furnace temperature 70 DEG C; Boiling at furnace temperature 82 DEG C boiling to central temperature 70 DEG C.
Under the present invention is based on Western-style bowel lavage technique, utilize chicken as raw material, in batching, also add Yoghourt.Because Yoghourt is the character such as the product that milk obtains through lactobacillus-fermented, its content of lactic acid bacteria, acidity, pH, and the addition of Yoghourt, directly have influence on the product quality that the present invention finally obtains.Meanwhile, on the other hand, owing to adding the Yoghourt of significant proportion, on heat processing technique, the present invention is first by preliminary drying, again boiling, and the method finally cooled remains the original flavor of Yoghourt.
As preferred version of the present invention, add Yoghourt 10g in every 100g chicken, acidity when Yoghourt adds is 1.6% ± 0.2%, pH is 4.0 ± 0.2, when soluble solid is 43% ± 2%, in subjective appreciation test, the quality of chicken sausage, elasticity, local flavor and mouthfeel are all good.Total plate count≤1000cfu/mL when described Yoghourt adds, coliform≤3MPN/mL, mould≤30cfu/mL, pathogenic bacteria≤50cfu/mL, meet Yoghourt sanitary microorganism national standard.
The present invention utilizes low-temperature salting except increasing local flavor, and also prevent microbial growth, the salt that low-temperature salting adds is 1.8 ~ 2.2% of chicken quality, pickles 1 ~ 2 day at 0 ~ 4 DEG C.
The present invention is owing to adding yogurt, and batching structure is different from traditional Western-style bowel lavage, and as preferred version of the present invention, every 100g chicken comprises 1 ~ 2.3g soybean protein, 2 ~ 5.2g starch and sodium phosphate trimer 0.3g, thus ensures quality, the elasticity of chicken sausage.Sodium phosphate trimer add the quality that can significantly improve product, form, color and luster.
Colour former of the present invention is for increasing the color and luster of finished product, and every 100g chicken comprises colour former natrium nitrosum 0.01g, sodium isoascorbate 0.1g.
The present invention ensure that local flavor by the seasoning matter added below, and every 100g chicken comprises following seasoning matter:
As preferred version of the present invention, every 100g chicken comprises following seasoning matter:
Peeling Fresh Grade Breast selected by chicken of the present invention, and rubbing is slightly rubbed in 12mm orifice plate by the chicken of 3/4ths, and chicken and the 3mm orifice plate of 1/4th carefully rub.
When adding salt 2.1g during low-temperature salting in every 100g chicken, batching adds soybean protein 1g, starch 2g, sodium phosphate trimer 0.3g, natrium nitrosum 0.01g, sodium isoascorbate 0.1g, white granulated sugar 1.6g, monosodium glutamate 0.15g, white pepper juice 0.011g, Chinese prickley ash extract 0.05g, cassia bark juice 0.01g, water 10g, finally add 10g Yoghourt, the finished product local flavor obtained after heat treatment, quality, mouthfeel, elasticity are all good.
The yoghourt flavor chicken sausage made by said method of the present invention, is no less than 2 months in the holding time of 0 ~ 4 DEG C.Yoghourt flavor chicken sausage of the present invention is portable, instant bagged, and the shelf-life is 2 months, breaches the short yoke for food processing of the Shelf-Life of Yogurt, is applicable to food and drink, and out on tours eats.
Chicken of the present invention is peeling Fresh Grade Breast.It should be noted that, although the present invention provides the Western-style chicken sausage with yoghourt-flavored, but under the prerequisite that inventive principle is identical, the Western-style bowel lavage with yoghourt-flavored utilizing other animal meat products to prepare completes under the enlightenment of technical solution of the present invention, within open scope of the present invention.
Of the present invention have yoghourt flavor chicken sausage and integrate Yoghourt and chicken advantage, have the local flavor of Western-style Meat and Yoghourt concurrently, the nutriment of the two perfection merged, in Yoghourt, protein content only has about 3%, fat content >=2.8%, solid thing >=6.5% of on-fat milk, and containing abundant protein in pigeon breast dried meat, amino acid classes is many, digestibility is high, and chicken fat content is lower, the fatty unrighted acid that mostly is, ensures quality and elasticity in food processing.This product is a kind of nutrition healthy food that the large industry of dairy produce and meat products two combines.This product is nutritious, effectively utilizes probio and other nutrients in Yoghourt, makes balanced complete meals, ensures intestinal health, build up resistance; Use vacuum packaging, be easy to carry, instant bagged, be applicable to tourism, food and drink etc.; This product can be preserved and reach two months under 0 ~ 4 DEG C of condition simultaneously; There is yoghourt-flavored, deeply like by youthful; And utilize the method production product cost low, simple, be convenient to promote.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1
(1) technique: raw material arrangement → low-temperature salting → rubbing → batching stirring → filling → merogenesis is checked card → preliminary drying → boiling → cooling → vacuum packaging → two-stage sterilization → cooling → finished product.
(2) fill a prescription: according to the mass fraction, remove skin Fresh Grade Breast 100 parts, Yoghourt 10 parts, salt 2.1 parts, white granulated sugar 1.6 parts, soybean protein 1 part, starch 2 parts, sodium phosphate trimer 0.3 part, sodium isoascorbate 0.1 part, monosodium glutamate 0.15 part, natrium nitrosum 0.01 part, 0.011 part, white pepper juice, Chinese prickley ash extract 0.05 part, 0.01 part, cassia bark juice, 10 parts, water.
(3) key points for operation:
Raw material arranges: fresh peeling Fresh Grade Breast cleaning drained, be cut into small pieces;
Low-temperature salting: 2.1% salt adding peeling Fresh Grade Breast weight, mixes chicken evenly; Low-temperature salting 1 day at 0 ~ 4 DEG C;
Rub: slightly twisted by 3/4 chicken (orifice plate with 12mm) with meat grinder, 1/4 chicken carefully twists (orifice plate with 3mm);
Batching stirs: accurately take various auxiliary material by formula and stir with chicken in mixer, finally add Yoghourt and stir 5 minutes again; Total plate count≤1000cfu/mL when Yoghourt adds, coliform≤3MPN/mL, mould≤30cfu/mL, pathogenic bacteria≤50cfu/mL, meet Yoghourt sanitary microorganism national standard.
Fillingly to check card: filling with shrink film casing, merogenesis is checked card;
Preliminary drying: continue baking 15 minutes at furnace temperature 70 DEG C;
Boiling: keep furnace temperature 82 DEG C, boil to central temperature 70 DEG C;
Cooling: let cool storehouse and be chilled to room temperature;
Vacuum packaging: carry out vacuum packaging by regulation requirement;
Pasteurization: sterilizing in 10 minutes in 70 DEG C of water;
Cooling finished product: be placed on after cooling in 0 ~ 4 DEG C and can preserve two months.
Rate 125% is gone out with the finished product that this production technology is produced.
In the present embodiment, Yoghourt used is the AB-8 Ke Feier lactic acid bacteria selecting intercrescence Science and Technology Ltd. to research and develop, the long-time cold fermentation through 24 hours, then makes after 48 low-temperature maturations.
The present embodiment liquid spicy used (white pepper juice, Chinese prickley ash extract, cassia bark juice) is from the product of Tieling, Liaoning Province deep derived food batching Co., Ltd.
Embodiment 2
(1) technique: raw material arrangement → low-temperature salting → rubbing → batching stirring → filling → merogenesis is checked card → preliminary drying → boiling → cooling → vacuum packaging → two-stage sterilization → cooling → finished product.
(2) fill a prescription: according to the mass fraction, remove skin Fresh Grade Breast 100 parts, Yoghourt 15 parts, salt 2.1 parts, white granulated sugar 1.8 parts, soybean protein 2 parts, starch 4 parts, sodium phosphate trimer 0.3 part, sodium isoascorbate 0.1 part, monosodium glutamate 0.15 part, natrium nitrosum 0.01 part, 0.013 part, white pepper juice, Chinese prickley ash extract 0.055 part, 0.012 part, cassia bark juice, 10 parts, water.
(3) key points for operation:
Raw material arranges: fresh peeling Fresh Grade Breast cleaning drained, be cut into small pieces;
Low-temperature salting: 2.1% salt adding peeling Fresh Grade Breast weight, mixes chicken evenly; Low-temperature salting 1 day at 0 ~ 4 DEG C;
Rub: slightly twisted by 3/4 chicken (orifice plate with 12mm) with meat grinder, 1/4 chicken carefully twists (orifice plate with 3mm);
Batching stirs: accurately take various auxiliary material by formula and stir with chicken in mixer, finally add Yoghourt and stir 5 minutes again; Total plate count≤1000cfu/mL when Yoghourt adds, coliform≤3MPN/mL, mould≤30cfu/mL, pathogenic bacteria≤50cfu/mL, meet Yoghourt sanitary microorganism national standard.
Fillingly to check card: filling with shrink film casing, merogenesis is checked card;
Preliminary drying: continue baking 15 minutes at furnace temperature 70 DEG C;
Boiling: keep furnace temperature 82 DEG C, boil to central temperature 70 DEG C;
Cooling: let cool storehouse and be chilled to room temperature;
Vacuum packaging: carry out vacuum packaging by regulation requirement;
Two-stage sterilization: sterilizing in 10 minutes in 70 DEG C of water;
Cooling finished product: be placed on after cooling in 0 ~ 4 DEG C and can preserve two months.
Rate 120% is gone out with the finished product that this production technology is produced.
In the present embodiment, Yoghourt used is identical with embodiment 1 with liquid spicy.
Embodiment 3
(1) technique: raw material arrangement → low-temperature salting → rubbing → batching stirring → filling → merogenesis is checked card → preliminary drying → boiling → cooling → vacuum packaging → two-stage sterilization → cooling → finished product.
(2) fill a prescription: according to the mass fraction, remove skin Fresh Grade Breast 100 parts, Yoghourt 5 parts, salt 2.1 parts, white granulated sugar 1.5 parts, soybean protein 1 part, starch 2 parts, sodium phosphate trimer 0.3 part, sodium isoascorbate 0.1 part, monosodium glutamate 0.15 part, natrium nitrosum 0.01 part, 0.011 part, white pepper juice, Chinese prickley ash extract 0.05 part, 0.01 part, cassia bark juice, 10 parts, water.
(3) key points for operation:
Raw material arranges: fresh peeling Fresh Grade Breast cleaning drained, be cut into small pieces;
Low-temperature salting: 2.1% salt adding peeling Fresh Grade Breast weight, mixes chicken evenly; Low-temperature salting 2 days at 0 ~ 4 DEG C;
Rub: slightly twisted by 3/4 chicken (orifice plate with 12mm) with meat grinder, 1/4 chicken carefully twists (orifice plate with 3mm);
Batching stirs: accurately take various auxiliary material by formula and stir with chicken in mixer, finally add Yoghourt and stir 5 minutes again; Total plate count≤1000cfu/mL when Yoghourt adds, coliform≤3MPN/mL, mould≤30cfu/mL, pathogenic bacteria≤50cfu/mL, meet Yoghourt sanitary microorganism national standard.
Fillingly to check card: filling with shrink film casing, merogenesis is checked card;
Preliminary drying: continue baking 15 minutes at furnace temperature 70 DEG C;
Boiling: keep furnace temperature 82 DEG C, boil to central temperature 70 DEG C;
Cooling: let cool storehouse and be chilled to room temperature;
Vacuum packaging: carry out vacuum packaging by regulation requirement;
Two-stage sterilization: sterilizing in 10 minutes in 70 DEG C of water;
Cooling finished product: be placed on after cooling in 0 ~ 4 DEG C and can preserve two months.
Rate 116% is gone out with the finished product that this production technology is produced.
In the present embodiment, Yoghourt used is identical with embodiment 1 with liquid spicy.
Embodiment 4
(1) technique: raw material arrangement → low-temperature salting → rubbing → batching stirring → filling → merogenesis is checked card → preliminary drying → boiling → cooling → vacuum packaging → two-stage sterilization → cooling → finished product.
(2) fill a prescription: according to the mass fraction, remove skin Fresh Grade Breast 100 parts, Yoghourt 20 parts, salt 2.1 parts, white granulated sugar 1.9 parts, soybean protein 2.1 parts, starch 5 parts, sodium phosphate trimer 0.3 part, sodium isoascorbate 0.1 part, monosodium glutamate 0.15 part, natrium nitrosum 0.01 part, 0.013 part, white pepper juice, Chinese prickley ash extract 0.06 part, 0.02 part, cassia bark juice, 15 parts, water.
(3) key points for operation:
Raw material arranges: fresh peeling Fresh Grade Breast cleaning drained, be cut into small pieces;
Low-temperature salting: 2.1% salt adding peeling Fresh Grade Breast weight, mixes chicken evenly; Low-temperature salting 1 day at 0 ~ 4 DEG C;
Rub: slightly twisted by 3/4 chicken (orifice plate with 12mm) with meat grinder, 1/4 chicken carefully twists (orifice plate with 3mm);
Batching stirs: accurately take various auxiliary material by formula and stir with chicken in mixer, finally add Yoghourt and stir 5 minutes again; Total plate count≤1000cfu/mL when Yoghourt adds, coliform≤3MPN/mL, mould≤30cfu/mL, pathogenic bacteria≤50cfu/mL, meet Yoghourt sanitary microorganism national standard.
Fillingly to check card: filling with shrink film casing, merogenesis is checked card;
Preliminary drying: continue baking 15 minutes at furnace temperature 70 DEG C;
Boiling: keep furnace temperature 82 DEG C, boil to central temperature 70 DEG C;
Cooling: let cool storehouse and be chilled to room temperature;
Vacuum packaging: carry out vacuum packaging by regulation requirement;
Two-stage sterilization: sterilizing in 10 minutes in 70 DEG C of water;
Cooling finished product: be placed on after cooling in 0 ~ 4 DEG C and can preserve two months.
Rate 130% is gone out with the finished product that this production technology is produced.
In the present embodiment, Yoghourt used is identical with embodiment 1 with liquid spicy.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Test example subjective appreciation
Set up subjective appreciation panel of expert, respectively the Yoghourt chicken meat sausage that embodiment 1 ~ 4 obtains is carried out the mensuration of organoleptic quality, in embodiment 1 ~ 4, Yoghourt addition is followed successively by 10%, 15%, 5%, 20% relative to chicken quality, and evaluation criteria is shown in Table 1:
Table l Yoghourt chicken meat sausage subjective appreciation standard
Each evaluation is carried out separately by each evaluation member, mutually not contact ac, gargles between sample evaluation with clear water.By carrying out subjective appreciation to the chicken sausage of adding different content Yoghourt, result is as shown in table 2:
The different Yoghourt addition of table 2 is on the impact of Yoghourt chicken meat sausage quality
As can be seen from Table 2, when the addition of Yoghourt is about 10% time, namely by the smooth densification of Yoghourt chicken meat sausage tangent plane that case study on implementation l obtains, glossy, yogurt local flavor and meat-like flavor strong, mellowness is good, restore fast after pressing, chewiness and tenderness better, easily accept by masses.The increase of Yoghourt addition can affect greatly product quality, elasticity, thus affects mouthfeel; When Yoghourt addition is less than 5%, yogurt local flavor is not obvious.
Claims (9)
1. a preparation method for yoghourt flavor chicken sausage, is characterized in that:
Get chicken low-temperature salting, with to prepare burden stirring after rubbing, fillingly to check card, successively by preliminary drying, boiling, be cooled to room temperature final vacuum packaging, sterilizing, cooling after obtain finished product;
Described batching comprises soybean protein, starch, sodium phosphate trimer, Yoghourt, colour former, seasoning matter and water, wherein, adds Yoghourt 5 ~ 20g in every 100g chicken;
Every 100g chicken comprises 1 ~ 2.3g soybean protein, 2 ~ 5.2g starch and sodium phosphate trimer 0.3g;
Peeling Fresh Grade Breast selected by described chicken.
2. the preparation method of a kind of yoghourt flavor chicken sausage according to claim 1, is characterized in that:
Preliminary drying continues baking 15 minutes at furnace temperature 70 DEG C; Boiling at furnace temperature 82 DEG C boiling to central temperature 70 DEG C.
3. the preparation method of a kind of yoghourt flavor chicken sausage according to claim 2, is characterized in that: add Yoghourt 10g in every 100g chicken, acidity when described Yoghourt adds is 1.6% ± 0.2%, pH is 4.0 ± 0.2, and soluble solid is 43% ± 2%;
Total plate count≤1000cfu/mL when described Yoghourt adds, coliform≤3MPN/mL, mould≤30cfu/mL, pathogenic bacteria≤50cfu/mL.
4. the preparation method of a kind of yoghourt flavor chicken sausage according to claim 1, is characterized in that: the salt that described low-temperature salting adds is 1.8 ~ 2.2% of chicken quality, pickles 1 ~ 2 day at 0 ~ 4 DEG C.
5. the preparation method of a kind of yoghourt flavor chicken sausage according to claim 1, is characterized in that: every 100g chicken comprises colour former natrium nitrosum 0.01g, sodium isoascorbate 0.1g.
6. the preparation method of a kind of yoghourt flavor chicken sausage according to claim 1, is characterized in that: every 100g chicken comprises following seasoning matter:
White granulated sugar 0.5 ~ 4.0g,
Monosodium glutamate 0.05 ~ 0.25g,
White pepper juice 0.001 ~ 0.5g,
Chinese prickley ash extract 0.001 ~ 0.5g,
Cassia bark juice 0.001 ~ 0.5g.
7. the preparation method of a kind of yoghourt flavor chicken sausage according to claim 1, is characterized in that: rubbing is slightly rubbed in 12mm orifice plate by the chicken of 3/4ths, and the chicken of 1/4th carefully rubs in 3mm orifice plate.
8. a yoghourt flavor chicken sausage, is characterized in that: made by method as claimed in any of claims 1 to 7 in one of claims.
9. a kind of yoghourt flavor chicken sausage according to claim 8, is characterized in that: this chicken sausage is no less than 2 months in the holding time of 0 ~ 4 DEG C.
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| CN105901527A (en) * | 2016-04-14 | 2016-08-31 | 西南民族大学 | Flavored meat product and preparation method thereof |
| CN106261852A (en) * | 2016-09-22 | 2017-01-04 | 河南永达清真食品有限公司 | A kind of fried meat products cheese flavor leaching taste liquid |
| CN107279769A (en) * | 2017-06-16 | 2017-10-24 | 合肥岭牧农产品有限公司 | A kind of processing method of Processing of Pasteurized Ham |
| CN109588616A (en) * | 2018-09-10 | 2019-04-09 | 河南双汇投资发展股份有限公司 | A kind of lactic acid bacteria milk intestines and preparation method thereof |
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| CN1209032C (en) * | 2003-06-26 | 2005-07-06 | 樊兆武 | Cream cheese sausage, and its mfg. method |
| CN1253092C (en) * | 2004-06-15 | 2006-04-26 | 贾坤仁 | Yoghurt and yolk sausages and their preparation |
| CN102630964A (en) * | 2012-04-20 | 2012-08-15 | 湖北宝迪农业科技有限公司 | Chicken roasted sausage and manufacturing method thereof |
| CN102813230B (en) * | 2012-09-17 | 2014-02-12 | 南京大地冷冻食品有限公司 | Chicken sausage pill and preparation method thereof |
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