CN103892326A - Process for manufacturing health tea sausages - Google Patents
Process for manufacturing health tea sausages Download PDFInfo
- Publication number
- CN103892326A CN103892326A CN201410174996.8A CN201410174996A CN103892326A CN 103892326 A CN103892326 A CN 103892326A CN 201410174996 A CN201410174996 A CN 201410174996A CN 103892326 A CN103892326 A CN 103892326A
- Authority
- CN
- China
- Prior art keywords
- sausages
- meat
- grass carp
- intestines
- tea
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000013580 sausages Nutrition 0.000 title abstract description 12
- 238000000034 method Methods 0.000 title abstract 5
- 241001122767 Theaceae Species 0.000 title description 11
- 235000015277 pork Nutrition 0.000 claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 241000252230 Ctenopharyngodon idella Species 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000020997 lean meat Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract 6
- 210000000936 intestine Anatomy 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 9
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 7
- 230000036528 appetite Effects 0.000 abstract description 6
- 235000019789 appetite Nutrition 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
- 229910052791 calcium Inorganic materials 0.000 abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 229910052742 iron Inorganic materials 0.000 abstract description 5
- 239000011574 phosphorus Substances 0.000 abstract description 5
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 230000032683 aging Effects 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 210000000056 organ Anatomy 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 6
- 230000003712 anti-aging effect Effects 0.000 description 4
- 230000003796 beauty Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- 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
Abstract
The invention discloses a process for manufacturing health tea sausages and belongs to the field of foods. The health tea sausages consist of the following raw materials by weight: 60kg of pig front and back leg lean meat, 12kg of streaky pork, 24kg of grass carp meat, 130g of semen myristicae powder, 240g of white pepper powder, 18g of sodium nitrite, 120g of egg, 240g of garlic bulb, 300g of ginger, 150g of yellow wine, 6kg of corn starch and 3.8kg of salt. The process comprises the following steps: stirring the raw materials, salting, filling, cooking, packaging and finally obtaining the product. The process has the beneficial effects that a process for manufacturing health tea sausages is provided, the tea sausages are nutritious health sausages formed by mixing pork and grass carp meat, and the tea sausages contain components such as rich proteins and fats, carbohydrates, calcium, phosphorus and iron, have the effects of resisting aging and beautifying and can whet the appetite and nourish the body organs.
Description
Technical field
The present invention relates to a kind of field of food, be specifically related to a kind of manufacture craft of health protection tea intestines.
Background technology
Pork is rich in protein, amino acid ratio of components pork more approaches human body needs, can improve body resistance against diseases, pork also has tonifying middle-Jiao and Qi, nourish taste, strengthening the muscles and bones, effect of eliminating phlegm and calming wind, although being of high nutritive value of pork, also lacks a kind of nutritive health-care sausage being mixed by pork and grass carp meat in the market.
Summary of the invention
In order to overcome shortcoming and the weak point of background technology, the object of the present invention is to provide a kind of manufacture craft of health protection tea intestines, solve the problem that also lacks in the market a kind of nutritive health-care sausage being mixed by pork and grass carp meat.
The object of the invention is to be achieved through the following technical solutions:
A manufacture craft for health protection tea intestines, it comprises the following steps:
Take following raw material: leg lean meat 60kg before and after pig, streaky pork 12kg, grass carp meat 24kg, semen myristicae powder 130g, white pepper powder 240g, natrium nitrosum 18g, egg 120g, garlic 240g, ginger 300g, yellow rice wine 150g, cornstarch 6kg, salt 3.8kg;
(1) stir raw material: semen myristicae powder, white pepper powder, natrium nitrosum, egg, garlic, cornstarch, ginger and yellow rice wine are mixed together and are stirred, for subsequent use;
(2) pickle: leg lean meat, streaky pork, grass carp meat before and after pig are placed on respectively in stainless steel disc, and put into by a certain percentage salt, leg lean meat, streaky pork, grass carp meat before and after pig are pickled, leave in again in the storehouse of temperature 4-7 ℃ and pickle 24-36h, then taking-up is rubbed with the sieve plate of the diameter circle eye of 2-3cm, the raw material that adds again step (1) to mix up is mixed thoroughly together, continues to pickle 24-36h;
(3) record: the meat stuffing that step (2) is pickled takes out, pour in de-airing mixer, after 13min running stirs, record, casing bore is 60-70mm, and the intestines of recording are tightened with lace cord;
(4) boiling: the intestines that step (3) is irrigated carry out boiling, stirs up and down water temperature and will be controlled at 90 ℃ when boiling, the time is 1.5h;
(5) cooling packing: by the well-done intestines of step (4) pull out be placed on cooling on cooling bench after, sterilization, packing after be finished product.
Described pork contains the compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron.Pork is the main non-staple food of daily life, has qi-restoratives and keeps fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin.All weak, postpartum after being ill, the deficiency of blood, face were yellowly won thin person, all can with the product of making nutritious tonifying.
Described grass carp contains abundant unrighted acid, favourable to blood circulation, is the good food of cardiovascular patient; Grass carp contains abundant selenium element, and often edible have effect anti-ageing, beauty treatment, and tumour is also had to certain preventive and therapeutic effect; For the people of gynecological ailments, poor appetite, grass carp meat is tender and oiliness, can whet the appetite, nourish.
These health protection tea intestines contain the compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron in sum, have effect anti-ageing, beauty treatment, can whet the appetite, nourish.
Beneficial effect of the present invention is: the manufacture craft that a kind of health protection tea intestines are provided, solve the problem that also lacks in the market a kind of nutritive health-care sausage being mixed by pork and grass carp meat, these health protection tea intestines contain the compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron, there is effect anti-ageing, beauty treatment, can whet the appetite, nourish.
The specific embodiment
Manufacture craft below in conjunction with a kind of health protection tea intestines of the embodiment of the present invention is described in detail.
Should be clear and definite, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Based on the embodiment in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
A manufacture craft for health protection tea intestines, it comprises the following steps:
Take following raw material: leg lean meat 60kg before and after pig, streaky pork 12kg, grass carp meat 24kg, semen myristicae powder 130g, white pepper powder 240g, natrium nitrosum 18g, egg 120g, garlic 240g, ginger 300g, yellow rice wine 150g, cornstarch 6kg, salt 3.8kg;
(1) stir raw material: semen myristicae powder, white pepper powder, natrium nitrosum, egg, garlic, cornstarch, ginger and yellow rice wine are mixed together and are stirred, for subsequent use;
(2) pickle: leg lean meat, streaky pork, grass carp meat before and after pig are placed on respectively in stainless steel disc, and put into by a certain percentage salt, leg lean meat, streaky pork, grass carp meat before and after pig are pickled, leave in again in the storehouse of temperature 4-7 ℃ and pickle 24-36h, then taking-up is rubbed with the sieve plate of the diameter circle eye of 2-3cm, the raw material that adds again step (1) to mix up is mixed thoroughly together, continues to pickle 24-36h;
(3) record: the meat stuffing that step (2) is pickled takes out, pour in de-airing mixer, after 13min running stirs, record, casing bore is 60-70mm, and the intestines of recording are tightened with lace cord;
(4) boiling: the intestines that step (3) is irrigated carry out boiling, stirs up and down water temperature and will be controlled at 90 ℃ when boiling, the time is 1.5h;
(5) cooling packing: by the well-done intestines of step (4) pull out be placed on cooling on cooling bench after, sterilization, packing after be finished product.
The invention provides a kind of manufacture craft of health protection tea intestines, solve the problem that also lacks in the market a kind of nutritive health-care sausage being mixed by pork and grass carp meat, this nutritive health-care sausage contains the compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron, there is effect anti-ageing, beauty treatment, can whet the appetite, nourish.
Here description of the invention and application is illustrative, not wants scope of the present invention to limit in the above-described embodiments.Here the distortion of disclosed embodiment and change is possible, and for those those of ordinary skill in the art, the various parts of the replacement of embodiment and equivalence are known.Those skilled in the art are noted that in the situation that not departing from spirit of the present invention or substantive characteristics, and the present invention can be with other form, structure, layout, ratio, and realize with other assembly, material and parts.In the situation that not departing from the scope of the invention and spirit, can carry out other distortion and change to disclosed embodiment here.
Claims (1)
1. a manufacture craft for health protection tea intestines, is characterized in that following steps:
Take following raw material: leg lean meat 60kg before and after pig, streaky pork 12kg, grass carp meat 24kg, semen myristicae powder 130g, white pepper powder 240g, natrium nitrosum 18g, egg 120g, garlic 240g, ginger 300g, yellow rice wine 150g, cornstarch 6kg, salt 3.8kg;
(1) stir raw material: semen myristicae powder, white pepper powder, natrium nitrosum, egg, garlic, cornstarch, ginger and yellow rice wine are mixed together and are stirred, for subsequent use;
(2) pickle: leg lean meat, streaky pork, grass carp meat before and after pig are placed on respectively in stainless steel disc, and put into by a certain percentage salt, leg lean meat, streaky pork, grass carp meat before and after pig are pickled, leave in again in the storehouse of temperature 4-7 ℃ and pickle 24-36h, then taking-up is rubbed with the sieve plate of the diameter circle eye of 2-3cm, the raw material that adds again step (1) to mix up is mixed thoroughly together, continues to pickle 24-36h;
(3) record: the meat stuffing that step (2) is pickled takes out, pour in de-airing mixer, after 13min running stirs, record, casing bore is 60-70mm, and the intestines of recording are tightened with lace cord;
(4) boiling: the intestines that step (3) is irrigated carry out boiling, stirs up and down water temperature and will be controlled at 90 ℃ when boiling, the time is 1.5h;
(5) cooling packing: by the well-done intestines of step (4) pull out be placed on cooling on cooling bench after, sterilization, packing after be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410174996.8A CN103892326A (en) | 2014-04-29 | 2014-04-29 | Process for manufacturing health tea sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410174996.8A CN103892326A (en) | 2014-04-29 | 2014-04-29 | Process for manufacturing health tea sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892326A true CN103892326A (en) | 2014-07-02 |
Family
ID=50984155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410174996.8A Pending CN103892326A (en) | 2014-04-29 | 2014-04-29 | Process for manufacturing health tea sausages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892326A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432198A (en) * | 2014-12-28 | 2015-03-25 | 艾有仙 | Puer tea sausage and preparation method thereof |
| CN107048225A (en) * | 2016-12-09 | 2017-08-18 | 辽宁大学 | A kind of preparation method of low nitrite section tea intestines |
| CN110710643A (en) * | 2019-11-14 | 2020-01-21 | 江苏长寿集团有限公司 | Enzyme tea sausage and preparation method thereof |
| CN110731464A (en) * | 2018-07-20 | 2020-01-31 | 天津二商迎宾肉类食品有限公司 | method for processing classical tea sausage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1596745A (en) * | 2004-09-10 | 2005-03-23 | 欧阳旭 | Flesh of fish sausage |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN103622076A (en) * | 2013-12-09 | 2014-03-12 | 湖南省金万嘉食品有限公司 | Fish meat ham sausage and preparation method thereof |
-
2014
- 2014-04-29 CN CN201410174996.8A patent/CN103892326A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1596745A (en) * | 2004-09-10 | 2005-03-23 | 欧阳旭 | Flesh of fish sausage |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN103622076A (en) * | 2013-12-09 | 2014-03-12 | 湖南省金万嘉食品有限公司 | Fish meat ham sausage and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 邹同宇: "鱼糜制品加工技术", 《江西水产科技》, no. 02, 31 December 1997 (1997-12-31), pages 19 - 21 * |
| 郑守威等: "池沼公鱼火腿肠生产工艺的研究与探索", 《吉林农业科技学院学报》, vol. 16, no. 04, 31 December 2007 (2007-12-31), pages 9 - 12 * |
| 霍建聪等: "鱼肉茶肠的加工工艺初探", 《中国水产》, no. 05, 31 December 2005 (2005-12-31) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432198A (en) * | 2014-12-28 | 2015-03-25 | 艾有仙 | Puer tea sausage and preparation method thereof |
| CN107048225A (en) * | 2016-12-09 | 2017-08-18 | 辽宁大学 | A kind of preparation method of low nitrite section tea intestines |
| CN110731464A (en) * | 2018-07-20 | 2020-01-31 | 天津二商迎宾肉类食品有限公司 | method for processing classical tea sausage |
| CN110710643A (en) * | 2019-11-14 | 2020-01-21 | 江苏长寿集团有限公司 | Enzyme tea sausage and preparation method thereof |
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Application publication date: 20140702 |