CN103766953B

CN103766953B - A kind of flavor tea fish sausage and processing method thereof

Info

Publication number: CN103766953B
Application number: CN201410059817.6A
Authority: CN
Inventors: 刘忠义; 包浩; 彭丽; 陈博; 孙志刚
Original assignee: 湘潭大学
Priority date: 2014-02-24
Filing date: 2014-02-24
Publication date: 2016-02-03
Also published as: CN103766953A

Abstract

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

Description

A kind of flavor tea fish sausage and processing method thereof

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

Also common various fish meat emulsion and lactic acid bacteria etc. make the report of fish sausage now.But, common fresh-water fishes sausage not too gets consumer reception due to distinctive fishlike smell and Earthy Taste, and although the fermented fish sausage adding lactic acid bacteria can eliminate 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 that method that fish sausage sweat makes it to be easy to control just becomes the problem of particular importance.

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

Summary of the invention

In order to reduce nitrite or nitrate content, greasy feeling when reducing edible, the invention provides the processing method of the flavor tea fish sausage that a kind of, pork rotten with tea liquid, fish and fruit, vegetables etc. are 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 rubbed or puree or pulp 5 ~ 9%, salt 2 ~ 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%.

The drying type processing method of above-mentioned flavor tea fish sausage, comprises the steps:

(1) water that tealeaves adds tea quality 15 ~ 20 times is got in the preparation of tea liquid, boils and continues infusion, and when residue juice is 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the suitable tea liquid of concentration;

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

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

(4) process of spice

Spice formula by mass percentage, Chinese cassia tree 15 ~ 18%, cardamom 15 ~ 18%, dried orange peel 6 ~ 8%, pepper 10 ~ 12%, Radix Codonopsis 10 ~ 12%, Chinese anise 10 ~ 12%, cumin 12 ~ 15%, the Radix Astragali 7 ~ 10%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea citrate oil are mixed in the ratio of 7 ﹕ 3 and is spice liquid;

(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50 ~ 70g, then fat meat is cut into the square fat meat fourth of 0.5 ~ 1.0cm, lean meat is rubbed into meat gruel through meat grinder;

(6) rotten for the fish defrosting room below 15 DEG C thaws by the process of fish gruel in the container of cleaning;

(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

II class flavor tea fish sausage formula

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 rubbed or puree or pulp 5 ~ 9%, salt 2 ~ 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;

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

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

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

(10) the sausage cold wind after airing dries up or to dry at shady and cool ventilation place or with lower than the hot blast drying of 65 DEG C by dry, vacuum packaging, require that sausage is dried to 65 ~ 70% of original weight, then use vacuum packing machine package encapsulation, after vanning, be finished product.

The shortening refrigeration-type processing method of above-mentioned flavor tea fish sausage, comprises the steps:

(4) process of spice

(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

II class flavor tea fish sausage formula

III class flavor tea fish sausage formula

(10) boiling, cooling, vacuum packaging, refrigeration are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then refrigerate in the environment of 0 ~ 2 DEG C, be refrigeration-type shortening flavor tea fish sausage.

The shortening preservation under room temperature type processing method of above-mentioned flavor tea fish sausage, comprises the steps:

(4) process of spice

(7) mix

I class flavor tea fish sausage formula

II class flavor tea fish sausage formula

III class flavor tea fish sausage formula

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

(10) boiling, cooling, vacuum packaging, sterilization are by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then through the high temperature sterilization 25 ~ 30min of 121 DEG C, case after rapid cooling, being can normal-temperature storage type shortening flavor tea fish sausage.

Beneficial effect of the present invention is:

(1) flavor tea fish sausage delicious flavour of the present invention, eliminates 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 very low, not containing BaP, edible safety is 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 have that low oleaginous taste and tea blend are fragrant, fruit or vegetables or fruit-vegetable flavor, fish and meat perfume (or spice) graceful local flavor, mouthfeel is good;

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

Accompanying drawing explanation

Fig. 1 is the work flow schematic diagram of flavor tea fish sausage of the present invention.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further detailed explanation, but the present invention is not limited to this.

Embodiment 1

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

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

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

(3) process of spice

Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 17%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, Chinese anise 12%, cumin 15%, the Radix Astragali 7%;

(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 55g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 55g, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;

(5) rotten for the fish defrosting room below 15 DEG C thaws by the process of fish gruel in the Stainless steel basin of cleaning;

(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%;

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

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

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

(9) the sausage cold wind after airing dries up or dries at shady and cool ventilation place or with the hot blast drying of 62 DEG C, require that sausage is dried to 65% of original weight, then use vacuum packing machine package encapsulation, be finished product after vanning by drying type flavor tea fish sausage.

Embodiment 2

(1) water that tealeaves adds tea quality 19 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being approximately 5 times of tea quality, namely filter and remove residue obtains tea liquid;

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

(3) process of spice

Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 8%, pepper 10%, Radix Codonopsis 11%, Chinese anise 12%, cumin 14%, the Radix Astragali 10%;

(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through meat grinder;

(5) rotten for the fish defrosting room below 15 DEG C thaws by the process of fish gruel in the stainless steel cask of cleaning;

(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%;

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

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

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

(9) refrigeration-type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then refrigerate in the environment of 0 ~ 2 DEG C, be refrigeration-type shortening flavor tea fish sausage.

Embodiment 3

(1) water of tealeaves and 18 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in the 65 DEG C of heating of points of 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit and banana as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1min or making beating in boiling water, rubs or making beating after banana peeling in boiling water after blanching 3min; Then mix, for making flavor tea sausage by the mass ratio of pineapple 40% and banana 60%;

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

(4) process of spice

Spice formula by mass percentage, Chinese cassia tree 16%, cardamom 18%, dried orange peel 8%, pepper 11%, Radix Codonopsis 12%, Chinese anise 10%, cumin 15%, the Radix Astragali 10%;

(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, then fat meat is cut into the square fat meat fourth of 1.0cm, lean meat is rubbed into meat gruel through meat grinder;

(6) rotten for the fish defrosting room below 15 DEG C thaws by the process of fish gruel in the Stainless steel basin of cleaning;

(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%;

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

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

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

Embodiment 4

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

(3) process of spice

Spice formula by mass percentage, Chinese cassia tree 15%, cardamom 18%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, Chinese anise 11%, cumin 15%, the Radix Astragali 9%;

(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 50g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 50g, then fat meat is cut into the square fat meat fourth of 0.7cm, lean meat is rubbed into meat gruel through meat grinder;

(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%;

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

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

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

Embodiment 5

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

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

(3) process of spice

Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 7%, pepper 12%, Radix Codonopsis 12%, Chinese anise 12%, cumin 12%, the Radix Astragali 10%;

(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%;

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

(9) the sausage cold wind after airing dries up or dries at shady and cool ventilation place or with the hot blast drying of 60 DEG C, require that sausage is dried to 68% of original weight, then use vacuum packing machine package encapsulation, be finished product after vanning by drying type flavor tea fish sausage.

Embodiment 6

(1) water that tealeaves adds tea quality 17 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being approximately 5 times of tea quality, namely filter and remove residue obtains tea liquid;

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, tomato and banana as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1.8min or making beating in boiling water, tomato making beating goes seed to remove the peel, and rubs or making beating after banana peeling in boiling water after blanching 2.8min; Then by the mass ratio mixing of pineapple 35%, tomato 20% and banana 45%, for making flavor tea sausage;

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

(4) process of spice

Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 18%, dried orange peel 8%, pepper 11%, Radix Codonopsis 11%, Chinese anise 12%, cumin 13%, the Radix Astragali 10%;

(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 70g, then fat meat is cut into the square fat meat fourth of 0.9cm, lean meat is rubbed into meat gruel through meat grinder;

(6) rotten for the fish defrosting room below 15 DEG C thaws by the process of fish gruel in the stainless steel cask of cleaning;

(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%;

(10) refrigeration-type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage steam copper irrigated is cooked or boiled in boiling water, then in the clean room through disinfection by ultraviolet light, room temperature is cooled to, then vacuum packing machine package encapsulation is used, then refrigerate in the environment of 0 ~ 2 DEG C, be refrigeration-type shortening flavor tea fish sausage.

Embodiment 7

(1) water that tealeaves adds tea quality 20 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being approximately 5 times of tea quality, namely filter and remove residue obtains tea liquid;

(2) the 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) process of spice

Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 6%, pepper 12%, Radix Codonopsis 10%, Chinese anise 12%, cumin 15%, the Radix Astragali 10%;

(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 62g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after 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;

(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%;

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

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

Embodiment 8

(1) water of tealeaves and 19 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in the 65 DEG C of heating of points of 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;

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

(3) process of spice

Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 18%, dried orange peel 7%, pepper 11%, Radix Codonopsis 11%, Chinese anise 12%, cumin 13%, the Radix Astragali 10%;

(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, then fat meat is cut into the square fat meat fourth of 0.6cm, lean meat is rubbed into meat gruel through meat grinder;

(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%;

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

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

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

Embodiment 9

(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of decayed fruit, tomato, strawberry and banana as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1.6min or making beating in boiling water, tomato making beating goes seed to remove the peel, strawberry is rubbed and pulls an oar after blanching 1.2min in boiling water, rubs or making beating after banana peeling in boiling water after blanching 2.8min; Then by the mass ratio mixing of pineapple 35%, strawberry 10%, tomato 10% and banana 45%;

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

(4) process of spice

Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 15%, dried orange peel 8%, pepper 10%, Radix Codonopsis 12%, Chinese anise 12%, cumin 15%, the Radix Astragali 10%;

(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 55g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 55g, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;

(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%;

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

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

(10) the sausage cold wind after airing dries up or dries at shady and cool ventilation place or with the hot blast drying of 60 DEG C, require that sausage is dried to 70% of original weight, then use vacuum packing machine package encapsulation, be finished product after vanning by drying type flavor tea fish sausage.

Embodiment 10

(1) water of tealeaves and 16 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in the 65 DEG C of heating of points of 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;

(3) process 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%;

(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%;

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

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

(9) the sausage cold wind after airing dries up or dries at shady and cool ventilation place or with the hot blast drying of 62 DEG C, require that sausage is dried to 66% of original weight, then use vacuum packing machine package encapsulation, be finished product after vanning by drying type flavor tea fish sausage.

Embodiment 11

(3) process 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%;

(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%;

(8) airing is by the above-mentioned sausage made airing 40h under not higher than the ventilation of 30 DEG C or sunshine;

Embodiment 12

(1) water of tealeaves and 18 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in the 65 DEG C of heating of points of 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;

(4) process 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%;

(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%;

Below be only better embodiment of the present invention, according to above-mentioned design of the present invention, those skilled in the art also can make various amendment and conversion to this.Such as, the extracting method of tea juice, concentration and consumption, the composition and ratio etc. of the proportioning of the processing method of fruit and vegetable and blend proportion, spice and consumption, meat intestines airing time, product batch formula.But similar this conversion and amendment all belong to essence of the present invention.

Claims

1. a drying type processing method for flavor tea fish sausage, is characterized in that comprising the steps:

(4) process of spice

(7) mix

I class flavor tea fish sausage formula

II class flavor tea fish sausage formula

III class flavor tea fish sausage formula

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

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

2. a shortening refrigeration-type processing method for flavor tea fish sausage, is characterized in that comprising the steps:

(4) process of spice

(7) mix

I class flavor tea fish sausage formula

II class flavor tea fish sausage formula

III class flavor tea fish sausage formula

3. a shortening preservation under room temperature type processing method for flavor tea fish sausage, is characterized in that comprising the steps:

(4) process of spice

(7) mix

I class flavor tea fish sausage formula

II class flavor tea fish sausage formula

III class flavor tea fish sausage formula