CN103948060B - A kind of blue or green lemon peppermint flavor sausage and preparation method thereof - Google Patents
A kind of blue or green lemon peppermint flavor sausage and preparation method thereof Download PDFInfo
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- CN103948060B CN103948060B CN201410190025.2A CN201410190025A CN103948060B CN 103948060 B CN103948060 B CN 103948060B CN 201410190025 A CN201410190025 A CN 201410190025A CN 103948060 B CN103948060 B CN 103948060B
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 40
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 18
- 244000131522 Citrus pyriformis Species 0.000 title claims abstract description 18
- 239000007967 peppermint flavor Substances 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title description 6
- 235000015277 pork Nutrition 0.000 claims abstract description 14
- 210000000481 breast Anatomy 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 8
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 8
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 8
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 230000029087 digestion Effects 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 5
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 102000011632 Caseins Human genes 0.000 claims abstract description 5
- 108010076119 Caseins Proteins 0.000 claims abstract description 5
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- 229940099112 cornstarch Drugs 0.000 claims abstract description 5
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 5
- 239000000711 locust bean gum Substances 0.000 claims abstract description 5
- 235000012054 meals Nutrition 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 235000020737 peppermint extract Nutrition 0.000 claims abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 5
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 5
- 239000000661 sodium alginate Substances 0.000 claims abstract description 5
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 5
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 5
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 5
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 5
- 239000004334 sorbic acid Substances 0.000 claims abstract description 5
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 19
- 235000021110 pickles Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 239000011449 brick Substances 0.000 claims description 8
- 235000020995 raw meat Nutrition 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013616 tea Nutrition 0.000 claims description 5
- 229940068939 glyceryl monolaurate Drugs 0.000 claims description 4
- 235000009569 green tea Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000003672 processing method Methods 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 4
- 230000007306 turnover Effects 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 230000008439 repair process Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 235000014766 Mentha X piperi var citrata Nutrition 0.000 abstract description 3
- 235000007421 Mentha citrata Nutrition 0.000 abstract description 3
- 235000008660 Mentha x piperita subsp citrata Nutrition 0.000 abstract description 3
- 240000003637 Monarda citriodora Species 0.000 abstract description 3
- 235000002431 Monarda citriodora Nutrition 0.000 abstract description 3
- 239000000779 smoke Substances 0.000 abstract description 3
- 235000015241 bacon Nutrition 0.000 abstract description 2
- 239000006227 byproduct Substances 0.000 abstract description 2
- ARIWANIATODDMH-AWEZNQCLSA-N 1-lauroyl-sn-glycerol Chemical compound CCCCCCCCCCCC(=O)OC[C@@H](O)CO ARIWANIATODDMH-AWEZNQCLSA-N 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000019542 Cured Meats Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
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Abstract
The invention discloses a kind of blue or green lemon peppermint flavor sausage, it is characterized in that: by weight, described sausage is made up of following raw material: major ingredient: lean pork 100 parts, kettleback fat 15-25 part, Fresh Grade Breast 70-80 part; Auxiliary material: cornstarch 15-20 part, soyabean protein powder 10-12 part, peppermint extract 0.2-0.5 part, blue or green lemon extract 0.2-0.5 part; Batching: glucose 1.2-1.7 part, salt 6.5-7.2 part, white sugar 2-2.3 part, monosodium glutamate 0.3-0.7 part, Sodium Caseinate 0.8-1.2 part, chicken meal 1.0-2.0 part, spare rib powder 0.1-0.4 part, glycerol monolaurate 0.12-0.24 part, sodium alginate 1.2-1.4 part, xanthans 0.8-1.1 part, locust bean gum 0.5-0.7 part, Tea Polyphenols 0.05-0.07 part, sorbic acid 0.07-0.09 part, Cys 0.06-0.08 part.Blue or green lemon and peppermint add in sausage by product of the present invention, add a little tealeaves in digestion process in cooking liquor, specifically produce refreshing effect to the mind on the one hand and improve the effect of resistance, can also remove the greasy of bacon and smoke on the other hand.
Description
technical field:
A kind of cured meat product of the present invention, is specifically related to a kind of blue or green lemon peppermint flavor sausage, also relates to the preparation method of this sausage.
background technology:
Sausage is also known as sausage, it is one of traditional pickle cured meat product of China, with lean pork and kettleback fat for primary raw material, add the product that the auxiliary material processes such as salt, nitrite (or nitrate), bent wine, sugar stir, pickle, record, dry or dry.In the one-tenth product process of sausage, dry and naturally dry the quality determining sausage.In traditional sausage preparation technology, be naturally to dry under being directly placed on sunshine or air-dry mostly, the impact being therefore subject to ambient weather condition is comparatively large, and the quality of the sausage obtained under different weather conditions is different, and the quality of product cannot ensure.Along with the development of modern meat-packing industry, sausage manufacturer mostly adopts steam drying room to carry out drying to sausage and dries, and improves the production efficiency of sausage, but receives impact through the sausage volume local flavor of drying room processing, and quality is not high.
Along with improving constantly of living standard, people are no longer onlyed demand to have enough, do not talk the epoch of mouthfeel to the requirement of leisure food in the past, healthy and other effects are also focused on while pursuit food taste flavor, traditional cured meat product smoke is very heavy, some consumer can uncomfortable this taste, therefore needs the sausage developing a kind of new local flavor.
summary of the invention:
The object of the invention is to for deficiency of the prior art, a kind of sausage of blue or green lemon peppermint local flavor is provided, remembers and assailing the nostrils, with light delicate fragrance.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of blue or green lemon peppermint flavor sausage, and its innovative point is: by weight, and described sausage is made up of following raw material:
A, major ingredient: lean pork 100 parts, kettleback fat 15-25 part, Fresh Grade Breast 70-80 part;
B, auxiliary material: cornstarch 15-20 part, soyabean protein powder 10-12 part, peppermint extract 0.2-0.5 part, blue or green lemon extract 0.2-0.5 part;
C, batching: glucose 1.2-1.7 part, salt 6.5-7.2 part, white sugar 2-2.3 part, monosodium glutamate 0.3-0.7 part, Sodium Caseinate 0.8-1.2 part, chicken meal 1.0-2.0 part, spare rib powder 0.1-0.4 part, glyceryl monolaurate 0.12-0.24 part, sodium alginate 1.2-1.4 part, xanthans 0.8-1.1 part, locust bean gum 0.5-0.7 part, Tea Polyphenols 0.05-0.07 part, sorbic acid 0.07-0.09 part, Cys 0.06-0.08 part.
The present invention also provides a kind of processing method of blue or green lemon peppermint sausage, and its innovative point is: comprise the steps:
(1) Feedstock treating: raw meat is thawed, thawing to central temperature is 0-1 DEG C, repairs, take the lean pork after finishing, kettleback fat and Fresh Grade Breast in proportion, lean pork and Fresh Grade Breast are cleaned, drained the water, and be cut into wide rectangular of 5-8cm, kettleback fat is diced;
(2) strand system: the raw material after process is sent into meat grinder strand system;
(3) spice: the raw meat after strand system is added various auxiliary material, batching in proportion, stirs 10-20 minute;
(4) pickle: vacuumize after spice, pickle under 0-4 DEG C of condition, salting period is 14-16 hour;
(5) boiling: boiling under 100-110 DEG C of condition after filling, digestion time is 10-15 minute, adds green tea in cooking liquor;
(6) toast: the sausage of having filled with toasts in drying room, constantly to drying room input steam, control drying room temperature at 42-43 DEG C, baking 5-6 hour, the preliminary moisture removed in sausage, then rises to 65-66 DEG C by drying room temperature, continue baking 6-8 hour, be cooled to normal temperature.
Further, after being baked to product annesl in described step (6), turn over a heatable brick bed, the placement two in stage casing, the placement stage casing at two, the reversing of position on centre and both sides.
Further, after turning over a heatable brick bed, temperature controls at 65-66 DEG C.
Beneficial effect of the present invention:
1, product color, smell and taste of the present invention are all good, with the fragrance of blue or green lemon and peppermint, also have light tea fragrant;
2, blue or green lemon and peppermint add in sausage by product of the present invention, add a little tealeaves in digestion process in cooking liquor, specifically produce refreshing effect to the mind on the one hand and improve the effect of resistance, can also remove the greasy of bacon and smoke on the other hand.
detailed description of the invention:
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated.
embodiment 1
A kind of blue or green lemon peppermint flavor sausage, by weight, described sausage is made up of following raw material:
A, major ingredient: lean pork 100 parts, kettleback fat 15 parts, Fresh Grade Breast 70 parts;
B, auxiliary material: cornstarch 15 parts, soyabean protein powder 10 parts, peppermint extract 0.2 part, blue or green lemon extract 0.2 part;
C, batching: glucose 1.2 parts, salt 6.5 parts, white sugar 2-2.3 part, monosodium glutamate 0.3 part, Sodium Caseinate 0.8 part, chicken meal 1.0 parts, spare rib powder 0.1 part, glyceryl monolaurate 0.12 part, sodium alginate 1.2 parts, xanthans 0.8 part, locust bean gum 0.5 part, Tea Polyphenols 0.05 part, sorbic acid 0.07 part, Cys 0.06 part.
Preparation method comprises the steps:
(1) Feedstock treating: raw meat is thawed, thawing to central temperature is 1 DEG C, and finishing, takes the lean pork after finishing, kettleback fat and Fresh Grade Breast in proportion, lean pork and Fresh Grade Breast are cleaned, drained the water, and be cut into wide rectangular of 5cm, kettleback fat is diced;
(2) strand system: the raw material after process is sent into meat grinder strand system;
(3) spice: the raw meat after strand system is added various auxiliary material, batching in proportion, stirs 10-20 minute;
(4) pickle: vacuumize after spice, pickle under 2 DEG C of conditions, salting period is 14-16 hour;
(5) boiling: boiling under 100 DEG C of conditions after filling, digestion time is 10 minutes, adds green tea in cooking liquor;
(6) toast: the sausage of having filled with toasts in drying room, constantly to drying room input steam, control drying room temperature at 42 DEG C, toast 5 hours, moisture in preliminary removal sausage, then rises to 65 DEG C by drying room temperature, continues baking 6 hours, be cooled to normal temperature, wherein, after being baked to product annesl, turn over a heatable brick bed, the placement two in stage casing, the placement stage casing at two, the reversing of position on centre and both sides, after turning over a heatable brick bed, temperature controls at 65 DEG C.
embodiment 2
A kind of blue or green lemon peppermint flavor sausage, by weight, described sausage is made up of following raw material:
A, major ingredient: lean pork 100 parts, kettleback fat 25 parts, Fresh Grade Breast 80 parts;
B, auxiliary material: cornstarch 20 parts, soyabean protein powder 12 parts, peppermint extract 0.5 part, blue or green lemon extract 0.5 part;
C, batching: glucose 1.7 parts, salt 7.2 parts, white sugar 2.3 parts, monosodium glutamate 0.7 part, Sodium Caseinate 1.2 parts, chicken meal 2.0 parts, spare rib powder 0.4 part, glyceryl monolaurate 0.24 part, sodium alginate 1.4 parts, xanthans 1.1 parts, locust bean gum 0.7 part, Tea Polyphenols 0.07 part, sorbic acid 0.09 part, Cys 0.08 part.
Preparation method comprises the steps:
(1) Feedstock treating: raw meat is thawed, thawing to central temperature is 0 DEG C, and finishing, takes the lean pork after finishing, kettleback fat and Fresh Grade Breast in proportion, lean pork and Fresh Grade Breast are cleaned, drained the water, and be cut into wide rectangular of 8cm, kettleback fat is diced;
(2) strand system: the raw material after process is sent into meat grinder strand system;
(3) spice: the raw meat after strand system is added various auxiliary material, batching in proportion, stirs 20 minutes;
(4) pickle: vacuumize after spice, pickle under 4 DEG C of conditions, salting period is 14-16 hour;
(5) boiling: boiling under 110 DEG C of conditions after filling, digestion time is 15 minutes, adds green tea in cooking liquor;
(6) toast: the sausage of having filled with toasts in drying room, constantly to drying room input steam, control drying room temperature at 43 DEG C, toast 6 hours, moisture in preliminary removal sausage, then rises to 66 DEG C by drying room temperature, continues baking 8 hours, be cooled to normal temperature, wherein, after being baked to product annesl, turn over a heatable brick bed, the placement two in stage casing, the placement stage casing at two, the reversing of position on centre and both sides, after turning over a heatable brick bed, temperature controls at 66 DEG C.
Claims (4)
1. a blue or green lemon peppermint flavor sausage, it is characterized in that: by weight, described sausage is made up of following raw material:
A, major ingredient: lean pork 100 parts, kettleback fat 15-25 part, Fresh Grade Breast 70-80 part;
B, auxiliary material: cornstarch 15-20 part, soyabean protein powder 10-12 part, peppermint extract 0.2-0.5 part, blue or green lemon extract 0.2-0.5 part;
C, batching: glucose 1.2-1.7 part, salt 6.5-7.2 part, white sugar 2-2.3 part, monosodium glutamate 0.3-0.7 part, Sodium Caseinate 0.8-1.2 part, chicken meal 1.0-2.0 part, spare rib powder 0.1-0.4 part, glyceryl monolaurate 0.12-0.24 part, sodium alginate 1.2-1.4 part, xanthans 0.8-1.1 part, locust bean gum 0.5-0.7 part, Tea Polyphenols 0.05-0.07 part, sorbic acid 0.07-0.09 part, Cys 0.06-0.08 part.
2. the processing method of a kind of blue or green lemon peppermint sausage according to claim 1, is characterized in that: comprise the steps:
(1) Feedstock treating: raw meat is thawed, thawing to central temperature is 0-1 DEG C, repairs, take the lean pork after finishing, kettleback fat and Fresh Grade Breast in proportion, lean pork and Fresh Grade Breast are cleaned, drained the water, and be cut into wide rectangular of 5-8cm, kettleback fat is diced;
(2) strand system: the raw material after process is sent into meat grinder strand system;
(3) spice: the raw meat after strand system is added various auxiliary material, batching in proportion, stirs 10-20 minute;
(4) pickle: vacuumize after spice, pickle under 0-4 DEG C of condition, salting period is 14-16 hour;
(5) boiling: boiling under 100-110 DEG C of condition after filling, digestion time is 10-15 minute, adds green tea in cooking liquor;
(6) toast: the sausage of having filled with toasts in drying room, constantly to drying room input steam, control drying room temperature at 42-43 DEG C, baking 5-6 hour, the preliminary moisture removed in sausage, then rises to 65-66 DEG C by drying room temperature, continue baking 6-8 hour, be cooled to normal temperature.
3. the processing method of a kind of blue or green lemon peppermint sausage according to claim 2, is characterized in that: turn over a heatable brick bed after being baked to product annesl in described step (6), the placement two in stage casing, the placement stage casing at two, the reversing of position on centre and both sides.
4. the processing method of a kind of blue or green lemon peppermint sausage according to claim 3, is characterized in that: after turning over a heatable brick bed, temperature controls at 65-66 DEG C.
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| CN104323319A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Flavored flammulina velutipes preserved meat and pickling method thereof |
| CN105876478A (en) * | 2014-12-22 | 2016-08-24 | 藤桥禽业股份有限公司 | Processing method of chicken meat sausages |
| CN107668538A (en) * | 2016-08-01 | 2018-02-09 | 陆超 | A kind of sootiness cured meat processing method for having bite |
| CN109820153A (en) * | 2019-04-16 | 2019-05-31 | 马鞍山雨润食品有限公司 | One kind recording type pickle cured meat product processing method |
| CN113768114A (en) * | 2021-07-29 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Japanese style pig bone soup-stock and preparation process thereof |
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| CN102440396A (en) * | 2010-10-13 | 2012-05-09 | 南通双和食品有限公司 | Green tea flavored low nitrite sausage |
| CN102440397B (en) * | 2010-11-19 | 2013-03-20 | 南通玉兔集团有限公司 | Preparation method for sausage |
| CN102429200B (en) * | 2011-10-28 | 2013-07-03 | 济宁耐特食品有限公司 | Betel-nut essence with smoked peppermint flavor for meat products |
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