CN103750386A - Flavored tea-pork sausages and processing methods thereof - Google Patents
Flavored tea-pork sausages and processing methods thereof Download PDFInfo
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- CN103750386A CN103750386A CN201410059832.0A CN201410059832A CN103750386A CN 103750386 A CN103750386 A CN 103750386A CN 201410059832 A CN201410059832 A CN 201410059832A CN 103750386 A CN103750386 A CN 103750386A
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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
-
- 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
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses flavored tea-pork sausages and processing methods thereof. The flavored tea-pork sausages are processed and made by using pork as a main raw material and using tea liquid, fruit, fermented vegetables, a spice extracting solution and the like as main auxiliary materials. According to different used materials, the invention provides formulas of three different flavors of flavored tea-pork sausages. According to different product storage methods, the invention provides methods for processing three types of products, namely a dried flavored tea-pork sausage, a refrigerated type ripened flavored tea-pork sausage and a normal-temperature stored type ripened flavored tea-pork sausage. Through the adding of the tea liquid, the fruit and the fermented vegetables in the processing of the sausages, the growth of beneficial microorganisms, such as lactobacilli, can be promoted in the ripening process of the sausages, and the growth and the reproduction of putrefying bacteria and harmful microorganisms and the production and the accumulation of nitrite can be inhibited in the processing process of the sausages. Meanwhile, the sausages can be specially flavored, the greasy feeling of the sausages is reduced, and the nutrients of the sausages are more balanced.
Description
Technical field
The present invention relates to a kind of meat intestines, particularly a kind of flavor tea meat intestines and processing method thereof.
Background technology
The meat emulsion products such as sausage are one of main meat products, meat emulsion product production and processing is with a long history, generally the animal flesh such as pork are boned after peeling, meat gruel is rubbed in stripping and slicing, then admixes the auxiliary materials such as the spices such as salt, Chinese prickly ash, pepper and starch, after mix is even, is filled in casing, the filling needs of meat gruel closely enrich as far as possible, then tighten casing, suitably on casing, sting aperture, then In Shade air-dry or oven dry sootiness; Also having a class meat sausage product is first cube meat to be added to salt-mixture low-temperature salting, then by cutting, mixes and adds the auxiliary materials such as starch to be made into meat gruel, then being filled in casing, tying sealing, cooking disinfection.In the previous case, if be generally attended by the fermenting-ripening effect of natural microbial host lactic acid bacteria, micrococcus luteus etc.And also in meat gruel, add now the auxiliary materials such as a small amount of corn to be made into flavor sausage goods.Because modern study shows lactic acid bacteria, yeast and micrococcus luteus etc. and have important function in the maturation of traditional sausage, add that lactic acid bacteria is to be of value to health, therefore the research report that, has the ferment sausage that a large amount of artificial different lactic acid bacterias of adding pure cultures or mixing lactic acid bacteria or lactic acid bacteria and other mixed bacterias that is conducive to the microorganism of sausage maturation make.Yet rare in China's actual production have the ferment sausage that adds the making of pure culture bacterial classification formally to produce and supply market.
A FAQs of the meat products such as modern sausage is manually to add nitrite or nitrate, or at sausage in air-dry or drying course because microbial action produces nitrite, nitrite or nitrate are one of at present known carcinogenic substances, and it is apparent to human health damage.How eliminating as far as possible the harm that sausage goods nitrite brings is noticeable problem, except controlling as far as possible artificial nitrite amount of adding, many researchers point out to add in sausage generation and the accumulation that polyphenol, Tea Polyphenols, Vc etc. can suppress sausage maturation nitrite, yet, polyphenol and Tea Polyphenols valuable product, therefore do not adopted by most of producers.Meanwhile, in daily life, edible more when carnivorous, toward contact meeting, produce greasy feeling.
Summary of the invention
In order to reduce nitrite or nitrate content, reduce greasy feeling when edible, the invention provides a kind of processing method of take the flavor tea meat intestines that tea liquid, pork and fruit and vegetable etc. are primary raw material.
The technical scheme that the present invention solves the problems of the technologies described above is:
Flavor tea meat intestines, comprise following 3 class formulas:
I class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea meat intestines formula
By mass percentage, lean meat gruel 47.5～57.5%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% rubbing, the fruit of rubbing or puree or pulp 5～9%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%.
The drying type processing method of above-mentioned flavor tea meat intestines, comprises the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and when remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the tea liquid that hot preparation concentration is suitable;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1～2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1～2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2～3min; During batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; During batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea meat intestines formula
By mass percentage, lean meat gruel 47.5～57.5%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% rubbing, the fruit of rubbing or puree or pulp 5～9%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(7) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(8) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(9) dry, vacuum packaging, vanning dries up the sausage after airing with cold wind or dry at shady and cool ventilation place or use the hot blast drying lower than 65 ℃, require sausage to be dried to 65～70% of original weight, then use vacuum packing machine package encapsulation, after vanning, be finished product.
The shortening refrigeration-type processing method of above-mentioned flavor tea meat intestines, comprises the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and when remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the tea liquid that hot preparation concentration is suitable;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1～2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1～2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2～3min; During batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; During batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea meat intestines formula
By mass percentage, lean meat gruel 47.5～57.5%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% rubbing, the fruit of rubbing or puree or pulp 5～9%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(7) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(8) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(9) boiling, cooling, vacuum packaging, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then through in the clean room of disinfection by ultraviolet light, be cooled to room temperature, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea meat intestines.
The shortening preservation under room temperature type processing method of above-mentioned flavor tea meat intestines, comprises the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and when remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the tea liquid that hot preparation concentration is suitable;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1～2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1～2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2～3min; During batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; During batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea meat intestines formula
By mass percentage, lean meat gruel 47.5～57.5%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% rubbing, the fruit of rubbing or puree or pulp 5～9%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(7) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(8) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(9) boiling, cooling, vacuum packaging, sterilization is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then through in the clean room of disinfection by ultraviolet light, be cooled to room temperature, then use vacuum packing machine package encapsulation, then through the high temperature sterilization 25～30min of 121 ℃, cooling rear vanning rapidly, being can normal-temperature storage type shortening flavor tea meat intestines.
Beneficial effect of the present invention is:
(1) flavor tea meat intestines delicious flavour of the present invention, is of high nutritive value and property balanced in nutrition is more better than traditional meat intestines based article;
(2) flavor tea meat intestines nitrite of the present invention and Content of Biogenic Amines are very low, and or not containing BaP, edible safety is not high;
(3) flavor tea meat intestines of the present invention can make full use of the tealeaves that price is low, quality is lower, enrich the kind of market sausage goods;
(4) flavor tea meat intestines of the present invention have the graceful local flavor of low oleaginous taste and tea blend perfume, fruit or vegetables or fruit-vegetable flavor and meat perfume (or spice), and mouthfeel is good;
(5) flavor tea meat intestines of the present invention can be carried, instant.
Accompanying drawing explanation
Fig. 1 is the work flow schematic diagram of flavor tea meat intestines of the present invention.
The specific embodiment
Below in conjunction with embodiment, the present invention is further detailed explanation, but the present invention is not limited to this.
Embodiment 1
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:
(1) water that tealeaves adds 16 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is approximately 5 times of tealeaves, filter and remove residue obtains tea liquid;
(2) choosing and plum dish and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, then, by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 17%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, Chinese anise 12%, cumin 15%, the Radix Astragali 7%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;
(5) mix
The formula of flavor tea meat intestines is as follows:
I class flavor tea meat intestines formula
By mass percentage, lean meat gruel 53.9%, fat meat fourth 15%, starch 10%, tea liquid 2.2%, the fermented vegetable 15% of rubbing, spice liquid 1.8%, salt 2.0%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 26cm, then on the sausage irrigating with aperture on pinprick;
(7) airing is by the above-mentioned sausage of making airing 28h under not higher than the ventilation of 30 ℃ or sunshine;
(8) dry, vacuum packaging, vanning dries up the sausage after airing with cold wind or at shady and cool ventilation place, dry or with the hot blast drying of 62 ℃, require sausage to be dried to 65% of original weight, then use vacuum packing machine package encapsulation, after vanning, be drying type flavor tea meat intestines finished product.
Embodiment 2
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:
(1) water that tealeaves adds 19 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is approximately 5 times of tealeaves, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, apple and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, apple are removed the peel respectively stripping and slicing and after blanching 1.5min, are rubbed or making beating in boiling water, after banana peeling, in boiling water, rub or making beating after blanching 2.2min; Then by the slurry of pineapple, apple and banana, mud mixed in equal amounts;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 8%, pepper 10%, Radix Codonopsis 11%, Chinese anise 12%, cumin 14%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through meat grinder;
(5) mix
The formula of flavor tea meat intestines is as follows:
II class flavor tea meat intestines formula
By mass percentage, lean meat gruel 57.5%, fat meat fourth 15%, starch 8%, tea liquid 2%, spice liquid 1.4%, the fruit of rubbing or puree or pulp 14%, salt 2%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 25cm, then on the sausage irrigating with aperture on pinprick;
(7) airing is by the above-mentioned sausage of making airing 32h under not higher than the ventilation of 30 ℃ or sunshine;
(8) boiling, cooling, vacuum packaging, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then through in the clean room of disinfection by ultraviolet light, be cooled to room temperature, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea meat intestines.
Embodiment 3
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:
(1) water of 18 times of tealeaves and tea qualities is got in the preparation of tea liquid, and 1h are extracted in minute 65 ℃ of heating of 2 microwaves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) selection of fruit and processing selecting fresh, without the pineapple of disease and pest fruit and decayed fruit and banana as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1min or making beating in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 3min; Then by the mass ratio of pineapple 40% and banana 60%, mix, for making flavor tea sausage;
(3) choosing and potherb mustard and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up respectively rear rubbing; Then the mass ratio of pressing potherb mustard 40% and grandmother's dish 60% mixes, for making flavor tea sausage;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 16%, cardamom 18%, dried orange peel 8%, pepper 11%, Radix Codonopsis 12%, Chinese anise 10%, cumin 15%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) mix
The formula of flavor tea meat intestines is as follows:
III class flavor tea meat intestines formula
By mass percentage, fruit or puree or pulp 9% salt 3% sodium Diacetate 0.08% sodium dehydroacetate 0.02% that the fermented vegetable 6% that the rotten 45% fat meat fourth 21% starch 12% tea liquid 2.0% spice liquid 1.9% of lean meat rubs rubs;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(7) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 30cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 42h under not higher than the ventilation of 30 ℃ or sunshine;
(9) boiling, cooling, vacuum packaging, sterilization is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then through in the clean room of disinfection by ultraviolet light, be cooled to room temperature, then use vacuum packing machine package encapsulation, then in the high temperature sterilization 26min of 121 ℃, rapidly cooling rear vanning, be can room temperature storage shortening flavor tea meat intestines.
Embodiment 4
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:
(1) water of 17 times of tealeaves and tea qualities is got in the preparation of tea liquid, and 1h are extracted in minute 65 ℃ of heating of 2 ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality
(2) choosing and plum dish and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, then, by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15%, cardamom 18%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, Chinese anise 11%, cumin 15%, the Radix Astragali 9%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 50g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 50g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.7cm, lean meat is rubbed into meat gruel through meat grinder;
(5) mix
The formula of flavor tea meat intestines is as follows:
I class flavor tea meat intestines formula
By mass percentage, lean meat gruel 49.8%, fat meat fourth 17%, starch 9%, tea liquid 2.2%, the fermented vegetable 18% of rubbing, spice liquid 1.8%, salt 2.1%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 28cm, then on the sausage irrigating with aperture on pinprick;
(7) airing is by the above-mentioned sausage of making airing 48h under not higher than the ventilation of 30 ℃ or sunshine;
(8) boiling, cooling, vacuum packaging, sterilization is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then through in the clean room of disinfection by ultraviolet light, be cooled to room temperature, then use vacuum packing machine package encapsulation, then in the high temperature sterilization 28min of 121 ℃, rapidly cooling rear vanning, be can room temperature storage shortening flavor tea meat intestines.
Embodiment 5
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:
(1) water that tealeaves adds 15 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is approximately 5 times of tealeaves, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, apple, strawberry and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple and apple are removed the peel respectively stripping and slicing and after blanching 1.1min, are rubbed or making beating in boiling water, strawberry is rubbed and after blanching 1.1min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2.6min; Then by the slurry of pineapple, apple, strawberry and banana, mud mixed in equal amounts;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 7%, pepper 12%, Radix Codonopsis 12%, Chinese anise 12%, cumin 12%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through meat grinder;
(5) mix
The formula of flavor tea meat intestines is as follows:
II class flavor tea meat intestines formula
By mass percentage, lean meat gruel 52.5%, fat meat fourth 21%, starch 10%, tea liquid 2.8%, spice liquid 1.3%, the fruit of rubbing or puree or pulp 10%, salt 2.3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 27cm, then on the sausage irrigating with aperture on pinprick;
(7) airing is by the above-mentioned sausage of making airing 32h under not higher than the ventilation of 30 ℃ or sunshine;
(8) dry, vacuum packaging, vanning dries up the sausage after airing with cold wind or at shady and cool ventilation place, dry or with the hot blast drying of 60 ℃, require sausage to be dried to 68% of original weight, then use vacuum packing machine package encapsulation, after vanning, be drying type flavor tea meat intestines finished product.
Embodiment 6
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:
(1) water of 17 times of tealeaves and tea qualities is got in the preparation of tea liquid, and 1h are extracted in minute 65 ℃ of heating of 2 microwaves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) selection of fruit and processing selecting fresh, without pineapple, tomato and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1.8min or making beating in boiling water, seed peeling is gone in tomato making beating, after banana peeling, in boiling water, rubs or making beating after blanching 2.8min; Then by the mass ratio of pineapple 35%, tomato 20% and banana 45%, mix, for making flavor tea sausage;
(3) choosing and plum dish, potherb mustard and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up respectively rear rubbing; Then by the mass ratio of plum dish 30%, potherb mustard 30% and grandmother's dish 40%, mix, for making flavor tea sausage;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 18%, dried orange peel 8%, pepper 11%, Radix Codonopsis 11%, Chinese anise 12%, cumin 13%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.9cm, lean meat is rubbed into meat gruel through meat grinder;
(6) mix
The formula of flavor tea meat intestines is as follows:
III class flavor tea meat intestines formula
By mass percentage, lean meat gruel 55%, fat meat fourth 15%, starch 8%, tea liquid 2.8%, spice liquid 1.8%, the fermented vegetable 10% of rubbing, the fruit of rubbing or puree or pulp 5%, salt 2.3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(7) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 30cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 42h under not higher than the ventilation of 30 ℃ or sunshine;
(9) boiling, cooling, vacuum packaging, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then through in the clean room of disinfection by ultraviolet light, be cooled to room temperature, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea meat intestines.
Embodiment 7
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:
(1) water that tealeaves adds 20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is approximately 5 times of tealeaves, filter and remove residue obtains tea liquid;
(2) choosing and plum dish and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, then, by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 6%, pepper 12%, Radix Codonopsis 10%, Chinese anise 12%, cumin 15%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 62g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 62g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.9cm, lean meat is rubbed into meat gruel through meat grinder;
(5) mix
The formula of flavor tea meat intestines is as follows:
I class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45%, fat meat fourth 21%, starch 12%, tea liquid 2.8%, the fermented vegetable 13.9% of rubbing, spice liquid 2.2%, salt 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 29cm, then on the sausage irrigating with aperture on pinprick;
(7) airing is by the above-mentioned sausage of making airing 36h under not higher than the ventilation of 30 ℃ or sunshine;
(8) boiling, cooling, vacuum packaging, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then through in the clean room of disinfection by ultraviolet light, be cooled to room temperature, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea meat intestines.
Embodiment 8
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:
(1) water that tealeaves adds 19 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is approximately 5 times of tealeaves, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, apple, strawberry and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1.9min, are rubbed or making beating in boiling water, strawberry is rubbed and after blanching 1.5min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2.8min; Then by the slurry of pineapple, water chestnut, apple, strawberry and banana, mud mixed in equal amounts;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 18%, dried orange peel 7%, pepper 11%, Radix Codonopsis 11%, Chinese anise 12%, cumin 13%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.6cm, lean meat is rubbed into meat gruel through meat grinder;
(5) mix
The formula of flavor tea meat intestines is as follows:
II class flavor tea meat intestines formula
By mass percentage, lean meat gruel 51.5%, fat meat fourth 16%, starch 11%, tea liquid 2.7%, spice liquid 1.5%, the fruit of rubbing or puree or pulp 15%, salt 2.2%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 27cm, then on the sausage irrigating with aperture on pinprick;
(7) airing is by the above-mentioned sausage of making airing 35h under not higher than the ventilation of 30 ℃ or sunshine;
(8) boiling, cooling, vacuum packaging, sterilization is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then through in the clean room of disinfection by ultraviolet light, be cooled to room temperature, then use vacuum packing machine package encapsulation, then in the high temperature sterilization 25min of 121 ℃, rapidly cooling rear vanning, be can room temperature storage shortening flavor tea meat intestines.
Embodiment 9
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:
(1) water that tealeaves adds 16 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is approximately 5 times of tealeaves, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, tomato, strawberry and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1.6min or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1.2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2.8min; Then by the mass ratio of pineapple 35%, strawberry 10%, tomato 10% and banana 45%, mix, for making flavor tea sausage;
(3) choosing and plum dish, potherb mustard and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up respectively rear rubbing; Then by the mass ratio of plum dish 35%, potherb mustard 25% and grandmother's dish 40%, mix, for making flavor tea sausage;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 15%, dried orange peel 8%, pepper 10%, Radix Codonopsis 12%, Chinese anise 12%, cumin 15%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;
(6) mix
The formula of flavor tea meat intestines is as follows:
III class flavor tea meat intestines formula
By mass percentage, lean meat gruel 53%, fat meat fourth 15%, starch 10%, tea liquid 2.3%, spice liquid 1.7%, the fermented vegetable 8% of rubbing, the fruit of rubbing or puree or pulp 7%, salt 2.9%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(7) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 26cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 28h under not higher than the ventilation of 30 ℃ or sunshine;
(9) dry, vacuum packaging, vanning dries up the sausage after airing with cold wind or at shady and cool ventilation place, dry or with the hot blast drying of 60 ℃, require sausage to be dried to 65% of original weight, then use vacuum packing machine package encapsulation, after vanning, be drying type flavor tea meat intestines finished product.
Embodiment 10
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:
(1) water of tealeaves and 16 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of minutes 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) choosing and plum dish and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, then, by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 17%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, Chinese anise 12%, cumin 15%, the Radix Astragali 7%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;
(5) mix
The formula of flavor tea meat intestines is as follows:
I class flavor tea meat intestines formula
By mass percentage, lean meat gruel 55%, fat meat fourth 19%, starch 8%, tea liquid 2.0%, the fermented vegetable 12% of rubbing, spice liquid 1.9%, salt 2.0%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 26cm, then on the sausage irrigating with aperture on pinprick;
(7) airing is by the above-mentioned sausage of making airing 24h under not higher than the ventilation of 30 ℃ or sunshine;
(8) dry, vacuum packaging, vanning dries up the sausage after airing with cold wind or at shady and cool ventilation place, dry or with the hot blast drying of 62 ℃, require sausage to be dried to 70% of original weight, then use vacuum packing machine package encapsulation, after vanning, be drying type flavor tea meat intestines finished product.
Embodiment 11
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:
(1) water of tealeaves and 19 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of minutes 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) selection of fruit and processing selecting fresh, without pineapple, apple and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, apple are removed the peel respectively stripping and slicing and after blanching 1.5min, are rubbed or making beating in boiling water, after banana peeling, in boiling water, rub or making beating after blanching 2.2min; Then by the slurry of pineapple, apple and banana, mud mixed in equal amounts;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 8%, pepper 10%, Radix Codonopsis 11%, Chinese anise 12%, cumin 14%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through meat grinder;
(5) mix
The formula of flavor tea meat intestines is as follows:
II class flavor tea meat intestines formula
By mass percentage, lean meat gruel 47.5%, fat meat fourth 17%, starch 12%, tea liquid 2.7%, spice liquid 1.7%, the fruit of rubbing or puree or pulp 16%, salt 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 25cm, then on the sausage irrigating with aperture on pinprick;
(7) airing is by the above-mentioned sausage of making airing 48h under not higher than the ventilation of 30 ℃ or sunshine;
(8) boiling, cooling, vacuum packaging, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then through in the clean room of disinfection by ultraviolet light, be cooled to room temperature, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea meat intestines.
Embodiment 12
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:
(1) water of tealeaves and 18 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of minutes 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) selection of fruit and processing selecting fresh, without the pineapple of disease and pest fruit and decayed fruit and banana as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1min or making beating in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 3min; Then by the mass ratio of pineapple 40% and banana 60%, mix, for making flavor tea sausage;
(3) choosing and potherb mustard and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up respectively rear rubbing; Then the mass ratio of pressing potherb mustard 40% and grandmother's dish 60% mixes, for making flavor tea sausage;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 16%, cardamom 18%, dried orange peel 8%, pepper 11%, Radix Codonopsis 12%, Chinese anise 10%, cumin 15%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) mix
The formula of flavor tea meat intestines is as follows:
III class flavor tea meat intestines formula
By mass percentage, fruit or puree or pulp 8% salt 2% sodium Diacetate 0.08% sodium dehydroacetate 0.02% that the fermented vegetable 9% that the rotten 50% fat meat fourth 17% starch 9% tea liquid 2.7% spice liquid 2.2% of lean meat rubs rubs;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(7) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 30cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 42h under not higher than the ventilation of 30 ℃ or sunshine;
(9) boiling, cooling, vacuum packaging, sterilization is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then through in the clean room of disinfection by ultraviolet light, be cooled to room temperature, then use vacuum packing machine package encapsulation, then in the high temperature sterilization 26min of 121 ℃, rapidly cooling rear vanning, be can room temperature storage shortening flavor tea meat intestines.
Below be only better embodiment of the present invention, according to above-mentioned design of the present invention, those skilled in the art also can make to this various modifications and conversion.For example, the extracting method of tea juice, concentration and consumption, the composition of the proportioning of the processing method of fruit and vegetable and blend proportion, spice and consumption, meat intestines airing time, product batching formula and ratio etc.Yet similar this conversion and modification all belong to essence of the present invention.
Claims (4)
1. flavor tea meat intestines, is characterized in that comprising following 3 class formulas:
I class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea meat intestines formula
By mass percentage, lean meat gruel 47.5～57.5%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% rubbing, the fruit of rubbing or puree or pulp 5～9%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%.
2. the drying type processing method of flavor tea meat intestines claimed in claim 1, is characterized in that comprising the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and when remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the tea liquid that hot preparation concentration is suitable;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1～2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1～2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2～3min; During batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; During batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea meat intestines formula
By mass percentage, lean meat gruel 47.5～57.5%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% rubbing, the fruit of rubbing or puree or pulp 5～9%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(7) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(8) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(9) dry, vacuum packaging, vanning dries up the sausage after airing with cold wind or dry at shady and cool ventilation place or use the hot blast drying lower than 65 ℃, require sausage to be dried to 65～70% of original weight, then use vacuum packing machine package encapsulation, after vanning, be finished product.
3. the shortening refrigeration-type processing method of flavor tea meat intestines claimed in claim 1, is characterized in that comprising the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and when remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the tea liquid that hot preparation concentration is suitable;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1～2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1～2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2～3min; During batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; During batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea meat intestines formula
By mass percentage, lean meat gruel 47.5～57.5%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% rubbing, the fruit of rubbing or puree or pulp 5～9%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(7) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(8) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(9) boiling, cooling, vacuum packaging, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then through in the clean room of disinfection by ultraviolet light, be cooled to room temperature, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea meat intestines.
4. the shortening preservation under room temperature type processing method of flavor tea meat intestines claimed in claim 1, is characterized in that comprising the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and when remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the tea liquid that hot preparation concentration is suitable;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1～2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1～2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2～3min; During batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; During batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, while boiling 10 times of amounts that infusion to filtrate is batching quality, filter and obtain filtrate and be spice liquid;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea meat intestines formula
By mass percentage, lean meat gruel 47.5～57.5%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea meat intestines formula
By mass percentage, lean meat gruel 45～55%, fat meat fourth 15～21%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% rubbing, the fruit of rubbing or puree or pulp 5～9%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
According to formula, accurately take various materials, according to following order, add in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, until all material stirring is even;
(7) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(8) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(9) boiling, cooling, vacuum packaging, sterilization is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then through in the clean room of disinfection by ultraviolet light, be cooled to room temperature, then use vacuum packing machine package encapsulation, then through the high temperature sterilization 25～30min of 121 ℃, cooling rear vanning rapidly, being can normal-temperature storage type shortening flavor tea meat intestines.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544268A (en) * | 2015-02-04 | 2015-04-29 | 朱文涛 | Multi-flower compound sausage and making method thereof |
| CN104757581A (en) * | 2015-02-09 | 2015-07-08 | 旌德县饱过岗食品有限公司 | Sausage preserving method |
| CN105211898A (en) * | 2015-10-21 | 2016-01-06 | 江苏食品药品职业技术学院 | Tea local flavor low fat Kefir grains ferment sausage and production method thereof |
| CN106616463A (en) * | 2016-12-28 | 2017-05-10 | 河南众品食业股份有限公司 | Tomato-flavor water chestnut and chicken sausage and preparation method thereof |
| CN106923293A (en) * | 2015-12-29 | 2017-07-07 | 重庆品佳调味有限公司 | A kind of thick gravy formula and manufacture craft |
| CN111758916A (en) * | 2020-05-20 | 2020-10-13 | 浙江青莲食品股份有限公司 | Intestine waking method and intestine based on same |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544268A (en) * | 2015-02-04 | 2015-04-29 | 朱文涛 | Multi-flower compound sausage and making method thereof |
| CN104757581A (en) * | 2015-02-09 | 2015-07-08 | 旌德县饱过岗食品有限公司 | Sausage preserving method |
| CN105211898A (en) * | 2015-10-21 | 2016-01-06 | 江苏食品药品职业技术学院 | Tea local flavor low fat Kefir grains ferment sausage and production method thereof |
| CN106923293A (en) * | 2015-12-29 | 2017-07-07 | 重庆品佳调味有限公司 | A kind of thick gravy formula and manufacture craft |
| CN106616463A (en) * | 2016-12-28 | 2017-05-10 | 河南众品食业股份有限公司 | Tomato-flavor water chestnut and chicken sausage and preparation method thereof |
| CN111758916A (en) * | 2020-05-20 | 2020-10-13 | 浙江青莲食品股份有限公司 | Intestine waking method and intestine based on same |
| CN111758916B (en) * | 2020-05-20 | 2023-06-13 | 浙江青莲食品股份有限公司 | Intestine-refreshing method and intestine based on same |
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| CN103750386B (en) | 2015-07-29 |
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