CN103766953A - Flavor tea fish sausage and processing method thereof - Google Patents
Flavor tea fish sausage and processing method thereof Download PDFInfo
- Publication number
- CN103766953A CN103766953A CN201410059817.6A CN201410059817A CN103766953A CN 103766953 A CN103766953 A CN 103766953A CN 201410059817 A CN201410059817 A CN 201410059817A CN 103766953 A CN103766953 A CN 103766953A
- Authority
- CN
- China
- Prior art keywords
- meat
- sausage
- tea
- fish
- gruel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241001122767 Theaceae Species 0.000 title claims abstract description 265
- 235000013580 sausages Nutrition 0.000 title claims abstract description 222
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 186
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 124
- 235000019634 flavors Nutrition 0.000 title claims abstract description 124
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 182
- 235000013599 spices Nutrition 0.000 claims abstract description 113
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 90
- 238000012545 processing Methods 0.000 claims abstract description 85
- 239000000463 material Substances 0.000 claims abstract description 59
- 235000021121 fermented vegetables Nutrition 0.000 claims abstract description 55
- 235000015277 pork Nutrition 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 25
- 230000008569 process Effects 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000003860 storage Methods 0.000 claims abstract description 12
- 238000005057 refrigeration Methods 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 237
- 235000020997 lean meat Nutrition 0.000 claims description 108
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 85
- 238000009835 boiling Methods 0.000 claims description 71
- 229920002472 Starch Polymers 0.000 claims description 56
- 235000019698 starch Nutrition 0.000 claims description 56
- 239000008107 starch Substances 0.000 claims description 56
- 150000003839 salts Chemical class 0.000 claims description 55
- 239000000706 filtrate Substances 0.000 claims description 54
- 206010033546 Pallor Diseases 0.000 claims description 37
- 244000099147 Ananas comosus Species 0.000 claims description 36
- 235000007119 Ananas comosus Nutrition 0.000 claims description 36
- 240000005561 Musa balbisiana Species 0.000 claims description 36
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 36
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 36
- 238000010009 beating Methods 0.000 claims description 36
- 210000000988 bone and bone Anatomy 0.000 claims description 36
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 36
- 239000003337 fertilizer Substances 0.000 claims description 36
- 230000011218 segmentation Effects 0.000 claims description 36
- 239000001632 sodium acetate Substances 0.000 claims description 36
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 36
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 36
- 235000017454 sodium diacetate Nutrition 0.000 claims description 36
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 36
- 238000010257 thawing Methods 0.000 claims description 36
- 238000001802 infusion Methods 0.000 claims description 31
- 210000000936 intestine Anatomy 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 28
- 230000001954 sterilising effect Effects 0.000 claims description 26
- 241000220225 Malus Species 0.000 claims description 24
- 235000011430 Malus pumila Nutrition 0.000 claims description 24
- 235000015103 Malus silvestris Nutrition 0.000 claims description 24
- 238000004904 shortening Methods 0.000 claims description 24
- 238000009461 vacuum packaging Methods 0.000 claims description 24
- 238000009423 ventilation Methods 0.000 claims description 24
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 21
- 240000009088 Fragaria x ananassa Species 0.000 claims description 21
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 235000002566 Capsicum Nutrition 0.000 claims description 19
- 239000006002 Pepper Substances 0.000 claims description 19
- 235000016761 Piper aduncum Nutrition 0.000 claims description 19
- 240000003889 Piper guineense Species 0.000 claims description 19
- 235000017804 Piper guineense Nutrition 0.000 claims description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims description 19
- 241000522254 Cassia Species 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 18
- 241000756943 Codonopsis Species 0.000 claims description 18
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 18
- 240000002943 Elettaria cardamomum Species 0.000 claims description 18
- 239000009636 Huang Qi Substances 0.000 claims description 18
- 240000002262 Litsea cubeba Species 0.000 claims description 18
- 235000012854 Litsea cubeba Nutrition 0.000 claims description 18
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 18
- 240000009023 Myrrhis odorata Species 0.000 claims description 18
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 18
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 18
- 240000003768 Solanum lycopersicum Species 0.000 claims description 18
- 235000005300 cardamomo Nutrition 0.000 claims description 18
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 18
- 238000005538 encapsulation Methods 0.000 claims description 18
- 239000000945 filler Substances 0.000 claims description 18
- 238000007689 inspection Methods 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 18
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 15
- 241001083492 Trapa Species 0.000 claims description 15
- 235000014364 Trapa natans Nutrition 0.000 claims description 15
- 235000009165 saligot Nutrition 0.000 claims description 15
- 238000009938 salting Methods 0.000 claims description 15
- 241000607479 Yersinia pestis Species 0.000 claims description 14
- 201000010099 disease Diseases 0.000 claims description 14
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 244000026811 Brassica nipposinica Species 0.000 claims description 12
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 12
- 229910052802 copper Inorganic materials 0.000 claims description 12
- 239000010949 copper Substances 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 235000013311 vegetables Nutrition 0.000 claims description 8
- 240000008892 Helianthus tuberosus Species 0.000 claims description 6
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 2
- 244000304337 Cuminum cyminum Species 0.000 claims 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 18
- 241000894006 Bacteria Species 0.000 abstract description 11
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 9
- 239000004310 lactic acid Substances 0.000 abstract description 9
- 235000014655 lactic acid Nutrition 0.000 abstract description 9
- 244000005700 microbiome Species 0.000 abstract description 3
- 238000009825 accumulation Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019688 fish Nutrition 0.000 description 138
- 241000510672 Cuminum Species 0.000 description 15
- 229910001220 stainless steel Inorganic materials 0.000 description 12
- 239000010935 stainless steel Substances 0.000 description 12
- 239000012141 concentrate Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 229910002651 NO3 Inorganic materials 0.000 description 3
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 241000191938 Micrococcus luteus Species 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a flavor tea fish sausage and a processing method thereof. The flavor tea fish sausage is prepared from minced fish and pork as main raw materials and tea liquid, fruits, fermented vegetables, spice extracting liquid and the like as main auxiliary materials. According to different materials, formulae of three flavor tea fish sausages with different flavors are provided. According to different product storage methods, the invention provides processing methods of a drying type flavor tea fish sausage, a refrigeration type cooked flavor tea fish sausage and a normal-temperature storage type cooked flavor tea fish sausage. The tea liquid, the fruits and the fermented vegetables are added in the sausage processing process, so that the growth of beneficial microorganisms such as lactic acid bacteria in the sausage cooking process can be promoted, the growth and the propagation of putrefying bacteria and harmful microorganisms in the sausage processing process and the generation and the accumulation of nitrite can be inhibited, the eating safety is high, the sausage can be endowed with a unique flavor, the greasiness of the sausage is reduced, and the nutrition of the sausage can tend to be balanced.
Description
Technical field
The present invention relates to a kind of meat intestines, particularly a kind of flavor tea fish sausage 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 spice and starch such as salt, Chinese prickly ash, pepper, 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 mixes and adds the auxiliary materials such as starch to be made into meat gruel by cutting, 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, there is the research report of 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.But 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.
The present also common various report of making fish sausages of fish meat emulsion and lactic acid bacteria etc.But, common fresh-water fishes sausage is due to distinctive fishlike smell and Earthy Taste and not too get consumer reception, and although the fermented fish sausage that adds lactic acid bacteria can be eliminated fishlike smell and Earthy Taste, fish sausage whiteness is increased, but sweat is difficult to control, therefore, find the method for new elimination fishlike smell and Earthy Taste or promote method that fish sausage sweat makes it to be easy to control just to become the problem of particular importance.
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 the nitrite amount of artificial interpolation, 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 producers.Meanwhile, in daily life, edible more when carnivorous, produce greasy feeling toward contact meeting.
Summary of the invention
In order to reduce nitrite or nitrate content, reduce the greasy feeling while eating, the invention provides a kind of processing method of the flavor tea fish sausage take tea liquid, fish gruel, pork and fruit, vegetables etc. as supplementary material.
The technical scheme that the present invention solves the problems of the technologies described above is:
A kind of flavor tea fish sausage, comprises following 3 class formulas:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%.
The drying type processing method of above-mentioned flavor tea fish sausage, 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 in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that 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; When 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; When 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) mix
The formula of flavor tea fish sausage has 3 classes, and its formula is as follows:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) 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;
(9) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(10) dry, vacuum packaging dries up the sausage after airing or dries at shady and cool ventilation place or use the hot blast drying lower than 65 ℃ with cold wind, 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 fish sausage, 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 in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that 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; When 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; When 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) 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;
(9) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(10) 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 be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea fish sausage.
The shortening preservation under room temperature type processing method of above-mentioned flavor tea fish sausage, 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 in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that 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; When 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; When 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) 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 25～30cm, then on the sausage irrigating with aperture on pinprick;
(9) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(10) 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 be cooled to room temperature through in the clean room of disinfection by ultraviolet light, 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 fish sausage.
Beneficial effect of the present invention is:
(1) flavor tea fish sausage delicious flavour of the present invention, has eliminated fishlike smell, is of high nutritive value and property balanced in nutrition is more better than traditional meat intestines based article;
(2) flavor tea fish sausage 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 fish sausage of the present invention can make full use of the tealeaves that price is low, quality is lower, enriches the kind of market sausage goods;
(4) flavor tea fish sausage of the present invention has the graceful local flavor of low oleaginous taste and tea blend perfume (or spice), fruit or vegetables or fruit-vegetable flavor, fish and meat perfume (or spice), and mouthfeel is good;
(5) flavor tea fish sausage of the present invention can be carried, instant.
Accompanying drawing explanation
Fig. 1 is the work flow schematic diagram of flavor tea fish sausage 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 fish sausage:
(1) water that tealeaves adds 16 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
I class flavor tea meat intestines formula
By mass percentage, fish gruel 40%, lean meat gruel 15%, fat meat fourth 16.3%, starch 10%, tea liquid 2.8%, the fermented vegetable 12% of rubbing, spice liquid 1.8%, salt 2.0%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order 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, fish 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) drying type flavor tea fish sausage dries up the sausage after airing or dries at shady and cool ventilation place or with the hot blast drying of 62 ℃, require sausage to be dried to 65% of original weight with cold wind, then uses vacuum packing machine package encapsulation, is finished product after vanning.
Embodiment 2
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water that tealeaves adds 19 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, 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 and 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
II class flavor tea fish sausage formula
By mass percentage, fish gruel 35%, lean meat gruel 17.5%, fat meat fourth 19%, starch 12.7%, tea liquid 2.0%, spice liquid 1.7%, the fruit of rubbing or puree or pulp 10%, salt 2.0%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish 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 25cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 32h under not higher than the ventilation of 30 ℃ or sunshine;
(9) refrigeration-type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea fish sausage.
Embodiment 3
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(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 points of 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 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 mix by the mass ratio of pineapple 40% and banana 60%, for making flavor tea sausage;
(3) choosing and plum dish 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;
(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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines is as follows:
III class flavor tea meat intestines formula
By mass percentage, fish gruel 35%, lean meat gruel 10%, fat meat fourth 19%, starch 11%, tea liquid 2.1%, spice liquid 1.8%, the fermented vegetable 10% of rubbing, the fruit of rubbing or puree or pulp 9%, salt 2%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) 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;
(9) airing is by the above-mentioned sausage of making airing 42h under not higher than the ventilation of 30 ℃ or sunshine;
(10) normal-temperature storage type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, 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 fish sausage.
Embodiment 4
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water of tealeaves and 17 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 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 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(6) mix
The formula of flavor tea fish sausage is as follows:
I class flavor tea meat intestines formula
By mass percentage, fish gruel 36%, lean meat gruel 13.8%, fat meat fourth 19%, starch 10%, tea liquid 2.2%, the fermented vegetable 15% of rubbing, spice liquid 1.8%, salt 2.1%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order 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, fish 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) normal-temperature storage type shortening flavor tea meat intestines are by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, 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 fish sausage:
(1) water that tealeaves adds 15 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, 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, 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
II class flavor tea meat intestines formula
By mass percentage, fish gruel 38%, lean meat gruel 15.5%, fat meat fourth 17%, starch 10%, tea liquid 2.8%, spice liquid 1.3%, the fruit of rubbing or puree or pulp 13%, salt 2.3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish 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 27cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 32h under not higher than the ventilation of 30 ℃ or sunshine;
(9) drying type flavor tea fish sausage dries up the sausage after airing or dries at shady and cool ventilation place or with the hot blast drying of 60 ℃, require sausage to be dried to 68% of original weight with cold wind, then uses vacuum packing machine package encapsulation, is finished product after vanning.
Embodiment 6
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water that tealeaves adds 17 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(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 mix by the mass ratio of pineapple 35%, tomato 20% and banana 45%, 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 mix by the mass ratio of plum dish 30%, potherb mustard 30% and grandmother's dish 40%, 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines is as follows:
III class flavor tea meat intestines formula
By mass percentage, fish gruel 40%, lean meat gruel 13.9%, fat meat fourth 13%, starch 14%, tea liquid 2.8%, spice liquid 2.2%, the fermented vegetable 6% of rubbing, the fruit of rubbing or puree or pulp 5%, salt 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) 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;
(9) airing is by the above-mentioned sausage of making airing 42h under not higher than the ventilation of 30 ℃ or sunshine;
(10) refrigeration-type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea fish sausage.
Embodiment 7
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water that tealeaves adds 20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) choosing and the good grandmother's dish of plum 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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 after fertilizer, lean meat the cube meat of Cheng Chongyue 62g earnestly, 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) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
I class flavor tea meat intestines formula
By mass percentage, fish gruel 35%, lean meat gruel 13.5%, fat meat fourth 14%, starch 14%, tea liquid 2.5%, the fermented vegetable 17% of rubbing, spice liquid 1.8%, salt 2.1%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order 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, fish 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 29cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 36h under not higher than the ventilation of 30 ℃ or sunshine;
(9) refrigeration-type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea fish sausage.
Embodiment 8
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(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 points of 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, 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
II class flavor tea meat intestines formula
By mass percentage, fish gruel 36%, lean meat gruel 12.5%, fat meat fourth 15%, starch 14%, tea liquid 2.0%, spice liquid 1.4%, the fruit of rubbing or puree or pulp 16%, salt 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish 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) normal-temperature storage type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, 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 fish sausage.
Embodiment 9
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water that tealeaves adds 16 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, 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 mix by the mass ratio of pineapple 35%, strawberry 10%, tomato 10% and banana 45%;
(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 mix by the mass ratio of plum dish 35%, potherb mustard 25% and grandmother's dish 40%;
(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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines is as follows:
III class flavor tea meat intestines formula
By mass percentage, fish gruel 38%, lean meat gruel 15%, fat meat fourth 15%, starch 10%, tea liquid 2%, spice liquid 2%, 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%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) 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;
(9) airing is by the above-mentioned sausage of making airing 28h under not higher than the ventilation of 30 ℃ or sunshine;
(10) drying type flavor tea fish sausage dries up the sausage after airing or dries at shady and cool ventilation place or with the hot blast drying of 60 ℃, require sausage to be dried to 70% of original weight with cold wind, then uses vacuum packing machine package encapsulation, is finished product after vanning.
Embodiment 10
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(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 points of 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 16%, cardamom 18%, 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
I class flavor tea meat intestines formula
By mass percentage, fish gruel 38%, lean meat gruel 10%, fat meat fourth 13%, starch 13.7%, tea liquid 2.0%, the fermented vegetable 18% of rubbing, spice liquid 2.2%, salt 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order 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, fish 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 26cm, then on the sausage irrigating, uses pin, aperture on bundle;
(8) airing is by the above-mentioned sausage of making airing 24h under not higher than the ventilation of 30 ℃ or sunshine;
(9) drying type flavor tea fish sausage dries up the sausage after airing or dries at shady and cool ventilation place or with the hot blast drying of 62 ℃, require sausage to be dried to 66% of original weight with cold wind, then uses vacuum packing machine package encapsulation, is finished product after vanning.
Embodiment 11
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water that tealeaves adds 19 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, 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 and 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 17%, cardamom 17%, dried orange peel 7%, 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
II class flavor tea fish sausage formula
By mass percentage, fish gruel 40%, lean meat gruel 16.5%, fat meat fourth 13%, starch 14%, tea liquid 2.6%, spice liquid 1.3%, the fruit of rubbing or puree or pulp 10%, salt 2.5%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish 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 25cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 40h under not higher than the ventilation of 30 ℃ or sunshine;
(9) refrigeration-type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea fish sausage.
Embodiment 12
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(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 points of 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 mix by the mass ratio of pineapple 40% and banana 60%, for making flavor tea sausage;
(3) choosing and plum dish 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;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 16%, cardamom 18%, dried orange peel 8%, pepper 10%, Radix Codonopsis 12%, Chinese anise 11%, 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines is as follows:
III class flavor tea meat intestines formula
By mass percentage, fish gruel 37%, lean meat gruel 14%, fat meat fourth 16%, starch 11%, tea liquid 2.2%, spice liquid 2.1%, the fermented vegetable 7% of rubbing, the fruit of rubbing or puree or pulp 8%, salt 2.6%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) 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;
(9) airing is by the above-mentioned sausage of making airing 42h under not higher than the ventilation of 30 ℃ or sunshine;
(10) normal-temperature storage type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, 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 fish sausage.
Below be only preferred embodiments 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, composition and the ratio etc. of the proportioning of the processing method of fruit and vegetable and blend proportion, spice and consumption, meat intestines airing time, product batching formula.But similar this conversion and modification all belong to essence of the present invention.
Claims (4)
1. a flavor tea fish sausage, is characterized in that comprising following 3 class formulas:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%.
2. the drying type processing method of flavor tea fish sausage 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 in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that 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; When 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; When 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) mix
The formula of flavor tea fish sausage has 3 classes, and its formula is as follows:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) 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;
(9) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(10) dry, vacuum packaging dries up the sausage after airing or dries at shady and cool ventilation place or use the hot blast drying lower than 65 ℃ with cold wind, 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 fish sausage 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 in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that 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; When 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; When 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) 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;
(9) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(10) 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 be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea fish sausage.
4. the shortening preservation under room temperature type processing method of flavor tea fish sausage 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 in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that 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; When 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; When 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, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(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) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, 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 fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) 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 25～30cm, then on the sausage irrigating with aperture on pinprick;
(9) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(10) 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 be cooled to room temperature through in the clean room of disinfection by ultraviolet light, 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 fish sausage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410059817.6A CN103766953B (en) | 2014-02-24 | 2014-02-24 | A kind of flavor tea fish sausage and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410059817.6A CN103766953B (en) | 2014-02-24 | 2014-02-24 | A kind of flavor tea fish sausage and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103766953A true CN103766953A (en) | 2014-05-07 |
| CN103766953B CN103766953B (en) | 2016-02-03 |
Family
ID=50560076
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410059817.6A Active CN103766953B (en) | 2014-02-24 | 2014-02-24 | A kind of flavor tea fish sausage and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766953B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489759A (en) * | 2014-11-22 | 2015-04-08 | 李任 | Sausage containing honey and fish and preparation 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 |
| CN105231186A (en) * | 2015-11-06 | 2016-01-13 | 沈阳克拉古斯食品有限公司 | Quick-frozen sausages which are free from preservatives and of which color is matched with fruit and vegetable powder and preparation method of quick-frozen sausages |
| CN106135934A (en) * | 2015-04-28 | 2016-11-23 | 苏州市多润多农业科技有限公司 | A kind of fermented fish sausage manufacture method of preservation under room temperature |
| CN107095191A (en) * | 2017-05-08 | 2017-08-29 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of green cucumber local flavor pork product preparation method and its pork product |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161804A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| KR20050047056A (en) * | 2005-04-23 | 2005-05-19 | 임수현 | Green tea food |
| CN101147610A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Fruit sausage and its preparing process |
| CN101731652A (en) * | 2008-11-26 | 2010-06-16 | 天津市食文化研究会 | Fruit ham sausage and preparation method thereof |
| JP2010284096A (en) * | 2009-06-10 | 2010-12-24 | Sama Creation Co Ltd | Marine product processed food vividly retaining green color development |
| CN102440396A (en) * | 2010-10-13 | 2012-05-09 | 南通双和食品有限公司 | Green tea flavored low nitrite sausage |
| CN102907707A (en) * | 2012-11-07 | 2013-02-06 | 湖南农业大学 | Quick processing method of spicy liquor-marinated fish blocks |
-
2014
- 2014-02-24 CN CN201410059817.6A patent/CN103766953B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161804A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| KR20050047056A (en) * | 2005-04-23 | 2005-05-19 | 임수현 | Green tea food |
| CN101147610A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Fruit sausage and its preparing process |
| CN101731652A (en) * | 2008-11-26 | 2010-06-16 | 天津市食文化研究会 | Fruit ham sausage and preparation method thereof |
| JP2010284096A (en) * | 2009-06-10 | 2010-12-24 | Sama Creation Co Ltd | Marine product processed food vividly retaining green color development |
| CN102440396A (en) * | 2010-10-13 | 2012-05-09 | 南通双和食品有限公司 | Green tea flavored low nitrite sausage |
| CN102907707A (en) * | 2012-11-07 | 2013-02-06 | 湖南农业大学 | Quick processing method of spicy liquor-marinated fish blocks |
Non-Patent Citations (1)
| Title |
|---|
| 霍建聪，等: "鱼肉茶肠的加工工艺初探", 《中国水产》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489759A (en) * | 2014-11-22 | 2015-04-08 | 李任 | Sausage containing honey and fish and preparation 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 |
| CN106135934A (en) * | 2015-04-28 | 2016-11-23 | 苏州市多润多农业科技有限公司 | A kind of fermented fish sausage manufacture method of preservation under room temperature |
| CN105231186A (en) * | 2015-11-06 | 2016-01-13 | 沈阳克拉古斯食品有限公司 | Quick-frozen sausages which are free from preservatives and of which color is matched with fruit and vegetable powder and preparation method of quick-frozen sausages |
| CN107095191A (en) * | 2017-05-08 | 2017-08-29 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of green cucumber local flavor pork product preparation method and its pork product |
| CN107095191B (en) * | 2017-05-08 | 2021-02-02 | 广东省农业科学院蚕业与农产品加工研究所 | Cucumber-flavored pork product preparation method and pork product thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103766953B (en) | 2016-02-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750387B (en) | Fermented flavored tea-pork sausages and processing methods thereof | |
| CN103798831B (en) | Fermented tea sausage and processing method thereof | |
| CN102960749B (en) | Machining method of recombined puffed pigskin | |
| CN103766975B (en) | A kind of fermented flavour tea fish sausage and working method thereof | |
| CN103750386B (en) | A kind of flavor tea meat intestines and processing method thereof | |
| CN102028261B (en) | Method for processing braised fish | |
| CN103054085A (en) | Industrial production method of instant crawfishes | |
| CN103766953B (en) | A kind of flavor tea fish sausage and processing method thereof | |
| CN102090673B (en) | Fish skin-peanut food | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| CN103315323B (en) | Preparation method of luncheon duck meat with pickled pepper flavor | |
| CN104336569A (en) | Preparation method of low-salt nutritional pickled vegetable | |
| KR101825429B1 (en) | Fermentation-suspended kimchi seasoning package and the method of manufacturing the same | |
| CN103564419B (en) | A kind of have instant shrimp paste of African special flavor and preparation method thereof | |
| CN103622076A (en) | Fish meat ham sausage and preparation method thereof | |
| CN103750410B (en) | A kind of fermented tea fish sausage and processing method thereof | |
| CN102488235B (en) | Method for processing salame rich in crude fiber | |
| CN105581186A (en) | Old-pot pickled vegetable fish soup granules | |
| CN105962314A (en) | Preparation method of squid meat sauce | |
| CN113243511A (en) | Gold soup compound seasoning and preparation method thereof | |
| CN106262722A (en) | Pickled chilli flavor corbicula sauce and preparation method thereof | |
| KR101700637B1 (en) | A method for processing sea cucumber porridge can | |
| CN104351707A (en) | Brassica rapa and preparation method thereof | |
| CN109170611A (en) | A kind of pomegranate flavor dried pork and preparation method thereof using the preparation of ultrasonic wave added pickling technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240621 Address after: 411100 No. 8 Yaogang Road, Yuhu District, Xiangtan City, Hunan Province Patentee after: Hunan Qingfeng Food Co.,Ltd. Country or region after: China Address before: Donkey pond in Hunan province Xiangtan City Yuhu District 411105 Patentee before: XIANGTAN University Country or region before: China |