CN103750386B - A kind of flavor tea meat intestines and processing method thereof - Google Patents

A kind of flavor tea meat intestines and processing method thereof Download PDF

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Publication number
CN103750386B
CN103750386B CN201410059832.0A CN201410059832A CN103750386B CN 103750386 B CN103750386 B CN 103750386B CN 201410059832 A CN201410059832 A CN 201410059832A CN 103750386 B CN103750386 B CN 103750386B
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meat
tea
liquid
sausage
fruit
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CN201410059832.0A
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Chinese (zh)
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CN103750386A (en
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刘忠义
陈婷
曹翔
乔丽娟
邓莎莎
乐平
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湘潭大学
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45Addition of, or treatment with, microorganisms
    • A23L13/46Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65Sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2280/00Pediococcus
    • A23Y2280/55Pentosaceus
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses a kind of flavor tea meat intestines and processing method thereof.Utilize pork for primary raw material, tea liquid, fruit, fermented vegetable and spice extract etc. form for major auxiliary burden processing and fabricating.According to the difference of material therefor, the invention provides the formula of the different flavor tea sausage of 3 class local flavors.According to the difference of product method for preserving, the invention provides the processing method of 3 series products such as drying property flavor tea meat intestines, refrigeration-type shortening flavor tea meat intestines and normal-temperature storage type shortening flavor tea meat intestines.Tea liquid, fruit and fermented vegetable is added in sausage processing, the beneficial microorganism growths such as lactic acid bacteria can be promoted in sausage maturation, suppress generation and the accumulation of spoilage organisms and harmful microbe growth and breeding and nitrite in sausage process, simultaneously, the other tool local flavor of sausage can also be made, and reduce the greasy feeling of sausage, make the nutrition of sausage more be tending towards balanced.

Description

A kind of flavor tea meat intestines and processing method thereof

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, after general peeling that the animal flesh such as pork are boned, meat gruel is rubbed in stripping and slicing, then admixes the auxiliary materials such as spice and starch such as salt, Chinese prickly ash, pepper, is filled in casing after mix is even, the filling needs of meat gruel closely enrich as far as possible, then tighten casing, on casing, suitably sting aperture, then In Shade air-dry or oven dry sootiness; Also have a class meat sausage product to be first cube meat is added salt-mixture low-temperature salting, be then made into meat gruel by cutting to mix and add the auxiliary materials such as starch, then be filled in casing, tying seals, 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 adding the auxiliary materials such as a small amount of corn in meat gruel is made into flavor sausage goods now.Because modern study shows that lactic acid bacteria, yeast and micrococcus luteus etc. have important function in the maturation of traditional sausage, add that lactic acid bacteria is of value to health, therefore, have a large amount of artificial add pure culture different lactic acid bacteria or the research report of ferment sausage that makes of mixing lactic acid bacteria or lactic acid bacteria and other mixed bacterias being conducive to the microorganism of sausage maturation.But rare in China's actual production have the ferment sausage adding Pure cultured spawn making formally produce and supply market.

A FAQs of the meat products such as modern sausage manually adds nitrite or nitrate, or at sausage in air-dry or drying course because microbial action produces nitrite, nitrite or nitrate are one of known at present carcinogenic substances, and it is apparent to human health damage.How as far as possible the harm that elimination sausage goods nitrite brings is noticeable problem, except controlling artificial nitrite amount of adding as far as possible, many researchers point out to add in sausage generation and the accumulation that polyphenol, Tea Polyphenols, Vc etc. can suppress sausage maturation nitrite, but, polyphenol and Tea Polyphenols valuable product, therefore do not adopted by most of producer.Meanwhile, in daily life edible more carnivorous time, can greasy feeling be produced toward contact.

Summary of the invention

In order to reduce nitrite or nitrate content, greasy feeling when reducing edible, the invention provides a kind of processing method being the flavor tea meat intestines of primary raw material with tea liquid, pork and fruit and vegetable etc.

The technical scheme that the present invention solves the problems of the technologies described above is:

A kind of 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% rubbed, 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 tea quality 15 ~ 20 times is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the suitable tea liquid of hot preparation concentration;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, water chestnut, tomato, apple, strawberry or banana as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel stripping and slicing respectively and are rubbed after blanching 1 ~ 2min or making beating in boiling water, tomato making beating goes seed to remove the peel, strawberry is rubbed and pulls an oar after blanching 1 ~ 2min in boiling water, rubs or making beating after banana peeling in boiling water after blanching 2 ~ 3min; During batching, one or more fruit collocation is selected to use;

(3) the choosing and plum dish, potherb mustard, Wai Pocai that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up rear rubbing respectively; During batching, one or more vegetables collocation is selected to use;

(4) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, 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% rubbed, the fruit of rubbing or puree or pulp 5 ~ 9%, salt 2 ~ 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(7) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 25 ~ 30cm, then pricks aperture on the sausage irrigated;

(8) airing is by the above-mentioned sausage made airing 24-48h under not higher than the ventilation of 30 DEG C or sunshine;

(9) the sausage cold wind after airing dries up or to dry at shady and cool ventilation place or with lower than the hot blast drying of 65 DEG C by drying, vacuum packaging, vanning, require that sausage is 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 tea quality 15 ~ 20 times is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the suitable tea liquid of hot preparation concentration;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, water chestnut, tomato, apple, strawberry or banana as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel stripping and slicing respectively and are rubbed after blanching 1 ~ 2min or making beating in boiling water, tomato making beating goes seed to remove the peel, strawberry is rubbed and pulls an oar after blanching 1 ~ 2min in boiling water, rubs or making beating after banana peeling in boiling water after blanching 2 ~ 3min; During batching, one or more fruit collocation is selected to use;

(3) the choosing and plum dish, potherb mustard, Wai Pocai that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up rear rubbing respectively; During batching, one or more vegetables collocation is selected to use;

(4) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, 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% rubbed, the fruit of rubbing or puree or pulp 5 ~ 9%, salt 2 ~ 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(7) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 25 ~ 30cm, then pricks aperture on the sausage irrigated;

(8) airing is by the above-mentioned sausage made airing 24-48h under not higher than the ventilation of 30 DEG C or sunshine;

(9) boiling, cooling, vacuum packaging, refrigeration are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then refrigerate in the environment of 0 ~ 2 DEG C, 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 tea quality 15 ~ 20 times is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the suitable tea liquid of hot preparation concentration;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, water chestnut, tomato, apple, strawberry or banana as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel stripping and slicing respectively and are rubbed after blanching 1 ~ 2min or making beating in boiling water, tomato making beating goes seed to remove the peel, strawberry is rubbed and pulls an oar after blanching 1 ~ 2min in boiling water, rubs or making beating after banana peeling in boiling water after blanching 2 ~ 3min; During batching, one or more fruit collocation is selected to use;

(3) the choosing and plum dish, potherb mustard, Wai Pocai that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up rear rubbing respectively; During batching, one or more vegetables collocation is selected to use;

(4) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, 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% rubbed, the fruit of rubbing or puree or pulp 5 ~ 9%, salt 2 ~ 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(7) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 25 ~ 30cm, then pricks aperture on the sausage irrigated;

(8) airing is by the above-mentioned sausage made airing 24-48h under not higher than the ventilation of 30 DEG C or sunshine;

(9) boiling, cooling, vacuum packaging, sterilization are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then through the high temperature sterilization 25 ~ 30min of 121 DEG C, case after rapid cooling, 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 very low, not containing BaP, edible safety is 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 that low oleaginous taste and tea blend are fragrant, the graceful local flavor of fruit or vegetables or fruit-vegetable flavor and meat perfume (or spice), mouthfeel is good;

(5) flavor tea meat intestines of the present invention can be carried with, instant.

Accompanying drawing explanation

Fig. 1 is the work flow schematic diagram of flavor tea meat intestines of the present invention.

Detailed description of the invention

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 tea quality 16 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being approximately 5 times of tealeaves, namely filter and remove residue obtains tea liquid;

(2) the choosing and plum dish that processing selecting salting zymolysis is good and grandmother's dish of fermented vegetable, then by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;

(3) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 55g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 55g, 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%;

Accurately take various material according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 26cm, then on the sausage irrigated with aperture on pinprick;

(7) airing is by the above-mentioned sausage made airing 28h under not higher than the ventilation of 30 DEG C or sunshine;

(8) the sausage cold wind after airing dries up or to dry at shady and cool ventilation place or with the hot blast drying of 62 DEG C by drying, vacuum packaging, vanning, require that sausage is 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 tea quality 19 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being approximately 5 times of tealeaves, namely filter and remove residue obtains tea liquid;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, apple and banana as raw material, raw material cleans up after checking and accepting, then, pineapple, apple are removed the peel stripping and slicing respectively and rub after blanching 1.5min or making beating in boiling water, rub or making beating after banana peeling in boiling water after blanching 2.2min; Then by slurry, the mud mixed in equal amounts of pineapple, apple and banana;

(3) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 25cm, then on the sausage irrigated with aperture on pinprick;

(7) airing is by the above-mentioned sausage made airing 32h under not higher than the ventilation of 30 DEG C or sunshine;

(8) boiling, cooling, vacuum packaging, refrigeration are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then refrigerate in the environment of 0 ~ 2 DEG C, 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 tealeaves and tea quality 18 times is got in the preparation of tea liquid, and 1h are extracted in the 65 DEG C of heating of points of 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of 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, rubs or making beating after banana peeling in boiling water after blanching 3min; Then mix, for making flavor tea sausage by the mass ratio of pineapple 40% and banana 60%;

(3) the choosing and potherb mustard that processing selecting salting zymolysis is good and grandmother's dish of fermented vegetable, chops up rear rubbing respectively; Then the mass ratio mixing of potherb mustard 40% and grandmother's dish 60% is pressed, for making flavor tea sausage;

(4) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, 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, the fruit 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 or puree or pulp 9% salt 3% sodium Diacetate 0.08% sodium dehydroacetate 0.02%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(7) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 30cm, then on the sausage irrigated with aperture on pinprick;

(8) airing is by the above-mentioned sausage made airing 42h under not higher than the ventilation of 30 DEG C or sunshine;

(9) boiling, cooling, vacuum packaging, sterilization are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then in the high temperature sterilization 26min of 121 DEG C, case after rapid cooling, being can the shortening flavor tea meat intestines of room temperature storage.

Embodiment 4

As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea meat intestines:

(1) water of tealeaves and tea quality 17 times is got in the preparation of tea liquid, and 1h are extracted in the 65 DEG C of heating of points of 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality

(2) the choosing and plum dish that processing selecting salting zymolysis is good and grandmother's dish of fermented vegetable, then by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;

(3) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 50g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 50g, 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%;

Accurately take various material according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 28cm, then on the sausage irrigated with aperture on pinprick;

(7) airing is by the above-mentioned sausage made airing 48h under not higher than the ventilation of 30 DEG C or sunshine;

(8) boiling, cooling, vacuum packaging, sterilization are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then in the high temperature sterilization 28min of 121 DEG C, case after rapid cooling, being can the shortening flavor tea meat intestines of room temperature storage.

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 tea quality 15 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being approximately 5 times of tealeaves, namely filter and remove residue obtains tea liquid;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, apple, strawberry and banana as raw material, raw material cleans up after checking and accepting, then, pineapple and apple are removed the peel stripping and slicing respectively and are rubbed after blanching 1.1min or making beating in boiling water, strawberry is rubbed and pulls an oar after blanching 1.1min in boiling water, rubs or making beating after banana peeling in boiling water after blanching 2.6min; Then by slurry, the mud mixed in equal amounts of pineapple, apple, strawberry and banana;

(3) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 27cm, then on the sausage irrigated with aperture on pinprick;

(7) airing is by the above-mentioned sausage made airing 32h under not higher than the ventilation of 30 DEG C or sunshine;

(8) the sausage cold wind after airing dries up or to dry at shady and cool ventilation place or with the hot blast drying of 60 DEG C by drying, vacuum packaging, vanning, require that sausage is 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 tealeaves and tea quality 17 times is got in the preparation of tea liquid, and 1h are extracted in the 65 DEG C of heating of points of 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, tomato and banana 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, tomato making beating goes seed to remove the peel, and rubs or making beating after banana peeling in boiling water after blanching 2.8min; Then by the mass ratio mixing of pineapple 35%, tomato 20% and banana 45%, for making flavor tea sausage;

(3) the choosing and plum dish, potherb mustard and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up rear rubbing respectively; Then mix, for making flavor tea sausage by the mass ratio of plum dish 30%, potherb mustard 30% and grandmother's dish 40%;

(4) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 70g, 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(7) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 30cm, then on the sausage irrigated with aperture on pinprick;

(8) airing is by the above-mentioned sausage made airing 42h under not higher than the ventilation of 30 DEG C or sunshine;

(9) boiling, cooling, vacuum packaging, refrigeration are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then refrigerate in the environment of 0 ~ 2 DEG C, 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 tea quality 20 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being approximately 5 times of tealeaves, namely filter and remove residue obtains tea liquid;

(2) the choosing and plum dish that processing selecting salting zymolysis is good and grandmother's dish of fermented vegetable, then by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;

(3) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 62g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 62g, 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%;

Accurately take various material according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 29cm, then on the sausage irrigated with aperture on pinprick;

(7) airing is by the above-mentioned sausage made airing 36h under not higher than the ventilation of 30 DEG C or sunshine;

(8) boiling, cooling, vacuum packaging, refrigeration are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then refrigerate in the environment of 0 ~ 2 DEG C, 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 tea quality 19 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being approximately 5 times of tealeaves, namely filter and remove residue obtains tea liquid;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, water chestnut, apple, strawberry and banana as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel stripping and slicing respectively and are rubbed after blanching 1.9min or making beating in boiling water, strawberry is rubbed and pulls an oar after blanching 1.5min in boiling water, rubs or making beating after banana peeling in boiling water after blanching 2.8min; Then by slurry, the mud mixed in equal amounts of pineapple, water chestnut, apple, strawberry and banana;

(3) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 27cm, then on the sausage irrigated with aperture on pinprick;

(7) airing is by the above-mentioned sausage made airing 35h under not higher than the ventilation of 30 DEG C or sunshine;

(8) boiling, cooling, vacuum packaging, sterilization are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then in the high temperature sterilization 25min of 121 DEG C, case after rapid cooling, being can the shortening flavor tea meat intestines of room temperature storage.

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 tea quality 16 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being approximately 5 times of tealeaves, namely filter and remove residue obtains tea liquid;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, tomato, strawberry and banana 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, tomato making beating goes seed to remove the peel, strawberry is rubbed and pulls an oar after blanching 1.2min in boiling water, rubs or making beating after banana peeling in boiling water after blanching 2.8min; Then by the mass ratio mixing of pineapple 35%, strawberry 10%, tomato 10% and banana 45%, for making flavor tea sausage;

(3) the choosing and plum dish, potherb mustard and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up rear rubbing respectively; Then mix, for making flavor tea sausage by the mass ratio of plum dish 35%, potherb mustard 25% and grandmother's dish 40%;

(4) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 55g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 55g, 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(7) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 26cm, then on the sausage irrigated with aperture on pinprick;

(8) airing is by the above-mentioned sausage made airing 28h under not higher than the ventilation of 30 DEG C or sunshine;

(9) the sausage cold wind after airing dries up or to dry at shady and cool ventilation place or with the hot blast drying of 60 DEG C by drying, vacuum packaging, vanning, require that sausage is 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 the 65 DEG C of heating of points of 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;

(2) the choosing and plum dish that processing selecting salting zymolysis is good and grandmother's dish of fermented vegetable, then by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;

(3) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 55g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 55g, 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%;

Accurately take various material according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 26cm, then on the sausage irrigated with aperture on pinprick;

(7) airing is by the above-mentioned sausage made airing 24h under not higher than the ventilation of 30 DEG C or sunshine;

(8) the sausage cold wind after airing dries up or to dry at shady and cool ventilation place or with the hot blast drying of 62 DEG C by drying, vacuum packaging, vanning, require that sausage is 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 the 65 DEG C of heating of points of 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, apple and banana as raw material, raw material cleans up after checking and accepting, then, pineapple, apple are removed the peel stripping and slicing respectively and rub after blanching 1.5min or making beating in boiling water, rub or making beating after banana peeling in boiling water after blanching 2.2min; Then by slurry, the mud mixed in equal amounts of pineapple, apple and banana;

(3) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 25cm, then on the sausage irrigated with aperture on pinprick;

(7) airing is by the above-mentioned sausage made airing 48h under not higher than the ventilation of 30 DEG C or sunshine;

(8) boiling, cooling, vacuum packaging, refrigeration are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then refrigerate in the environment of 0 ~ 2 DEG C, 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 the 65 DEG C of heating of points of 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of 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, rubs or making beating after banana peeling in boiling water after blanching 3min; Then mix, for making flavor tea sausage by the mass ratio of pineapple 40% and banana 60%;

(3) the choosing and potherb mustard that processing selecting salting zymolysis is good and grandmother's dish of fermented vegetable, chops up rear rubbing respectively; Then the mass ratio mixing of potherb mustard 40% and grandmother's dish 60% is pressed, for making flavor tea sausage;

(4) process 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, 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, the fruit 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 or puree or pulp 8% salt 2% sodium Diacetate 0.08% sodium dehydroacetate 0.02%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;

(7) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 30cm, then on the sausage irrigated with aperture on pinprick;

(8) airing is by the above-mentioned sausage made airing 42h under not higher than the ventilation of 30 DEG C or sunshine;

(9) boiling, cooling, vacuum packaging, sterilization are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then in the high temperature sterilization 26min of 121 DEG C, case after rapid cooling, being can the shortening flavor tea meat intestines of room temperature storage.

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 various amendment and conversion to this.Such as, the extracting method of tea juice, concentration and consumption, the composition and ratio etc. of the proportioning of the processing method of fruit and vegetable and blend proportion, spice and consumption, meat intestines airing time, product batch formula.But similar this conversion and amendment 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% rubbed, 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 according to claim 1, is characterized in that comprising the steps:
(1) water that tealeaves adds tea quality 15 ~ 20 times is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the suitable tea liquid of hot preparation concentration;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, water chestnut, tomato, apple, strawberry or banana as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel stripping and slicing respectively and are rubbed after blanching 1 ~ 2min or making beating in boiling water, tomato making beating goes seed to remove the peel, strawberry is rubbed and pulls an oar after blanching 1 ~ 2min in boiling water, rubs or making beating after banana peeling in boiling water after blanching 2 ~ 3min; During batching, one or more fruit collocation is selected to use;
(3) the choosing and plum dish, potherb mustard, Wai Pocai that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up rear rubbing respectively; During batching, one or more vegetables collocation is selected to use;
(4) process 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%;
By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, 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% rubbed, the fruit of rubbing or puree or pulp 5 ~ 9%, salt 2 ~ 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, the fruit of rubbing or puree or pulp, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;
(7) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 25 ~ 30cm, then pricks aperture on the sausage irrigated;
(8) airing is by the above-mentioned sausage irrigated airing 24-48h under not higher than the ventilation of 30 DEG C or sunshine;
(9) the sausage cold wind after airing dries up or to dry at shady and cool ventilation place or with lower than the hot blast drying of 65 DEG C by drying, vacuum packaging, vanning, require that sausage is 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 according to claim 1, is characterized in that comprising the steps:
(1) water that tealeaves adds tea quality 15 ~ 20 times is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the suitable tea liquid of hot preparation concentration;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, water chestnut, tomato, apple, strawberry or banana as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel stripping and slicing respectively and are rubbed after blanching 1 ~ 2min or making beating in boiling water, tomato making beating goes seed to remove the peel, strawberry is rubbed and pulls an oar after blanching 1 ~ 2min in boiling water, rubs or making beating after banana peeling in boiling water after blanching 2 ~ 3min; During batching, one or more fruit collocation is selected to use;
(3) the choosing and plum dish, potherb mustard, Wai Pocai that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up rear rubbing respectively; During batching, one or more vegetables collocation is selected to use;
(4) process 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%;
By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, 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% rubbed, the fruit of rubbing or puree or pulp 5 ~ 9%, salt 2 ~ 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, the fruit of rubbing or puree or pulp, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;
(7) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 25 ~ 30cm, then pricks aperture on the sausage irrigated;
(8) airing is by the above-mentioned sausage irrigated airing 24-48h under not higher than the ventilation of 30 DEG C or sunshine;
(9) boiling, cooling, vacuum packaging, refrigeration are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then refrigerate in the environment of 0 ~ 2 DEG C, be refrigeration-type shortening flavor tea meat intestines.
4. the shortening preservation under room temperature type processing method of flavor tea meat intestines according to claim 1, is characterized in that comprising the steps:
(1) water that tealeaves adds tea quality 15 ~ 20 times is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the suitable tea liquid of hot preparation concentration;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, water chestnut, tomato, apple, strawberry or banana as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel stripping and slicing respectively and are rubbed after blanching 1 ~ 2min or making beating in boiling water, tomato making beating goes seed to remove the peel, strawberry is rubbed and pulls an oar after blanching 1 ~ 2min in boiling water, rubs or making beating after banana peeling in boiling water after blanching 2 ~ 3min; During batching, one or more fruit collocation is selected to use;
(3) the choosing and plum dish, potherb mustard, Wai Pocai that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up rear rubbing respectively; During batching, one or more vegetables collocation is selected to use;
(4) process 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%;
By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of 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, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, 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% rubbed, the fruit of rubbing or puree or pulp 5 ~ 9%, salt 2 ~ 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: the fermented vegetable of rubbing, the fruit of rubbing or puree or pulp, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat are rotten, until all material stirs;
(7) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 25 ~ 30cm, then pricks aperture on the sausage irrigated;
(8) airing is by the above-mentioned sausage irrigated airing 24-48h under not higher than the ventilation of 30 DEG C or sunshine;
(9) boiling, cooling, vacuum packaging, sterilization are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then through the high temperature sterilization 25 ~ 30min of 121 DEG C, case after rapid cooling, be normal-temperature storage type shortening flavor tea meat intestines.
CN201410059832.0A 2014-02-24 2014-02-24 A kind of flavor tea meat intestines and processing method thereof CN103750386B (en)

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CN104544268A (en) * 2015-02-04 2015-04-29 朱文涛 Multi-flower compound sausage and making method thereof
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CN103340435A (en) * 2013-05-30 2013-10-09 马鞍山雨润百瑞食品有限公司 Mini-salami sausage with tea fragrance and preserved fruit flavor and preparation method thereof

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CN101731652A (en) * 2008-11-26 2010-06-16 天津市食文化研究会 Fruit ham sausage and preparation method thereof
CN103340435A (en) * 2013-05-30 2013-10-09 马鞍山雨润百瑞食品有限公司 Mini-salami sausage with tea fragrance and preserved fruit flavor and preparation method thereof

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