CN104041848B - The making method of breakfast sausage - Google Patents
The making method of breakfast sausage Download PDFInfo
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- CN104041848B CN104041848B CN201410292746.4A CN201410292746A CN104041848B CN 104041848 B CN104041848 B CN 104041848B CN 201410292746 A CN201410292746 A CN 201410292746A CN 104041848 B CN104041848 B CN 104041848B
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- pork
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000013580 sausages Nutrition 0.000 title claims abstract description 15
- 235000021152 breakfast Nutrition 0.000 title claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 210000000936 intestine Anatomy 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 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
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 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 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims description 12
- 239000002390 adhesive tape Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000006227 byproduct Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 3
- 239000010931 gold Substances 0.000 claims description 3
- 229910052737 gold Inorganic materials 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000012163 sequencing technique Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000005338 heat storage Methods 0.000 claims description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 238000010276 construction Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000020776 essential amino acid Nutrition 0.000 abstract description 2
- 239000003797 essential amino acid Substances 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 229910052749 magnesium Inorganic materials 0.000 abstract description 2
- 239000011777 magnesium Substances 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses the making method of a kind of breakfast sausage, it is characterised in that, comprise following raw material: pork 55 parts, 20 parts, water, fertile fat 4 parts, starch 4 parts, salt 1 part, white sugar 1.4 parts, monosodium glutamate 0.4 part, piper nigrum particle 0.8 part, TG enzyme 0.6 part. Owing to have employed technique scheme, the present invention has following useful effect: adopt Collagent casing for sausages, containing abundant protein, essential amino acid, be rich in the nutritive element that the human bodies such as potassium, iron, magnesium need simultaneously in intestines; Intestines body one-piece construction is full, voluptuousness is pure, delicious flavour.
Description
Technical field
The present invention relates to the making method of a kind of intestines class, it is specifically related to the making method of a kind of breakfast sausage.
Background technology
Breakfast sausage utilizes auxiliary material meat, record through tumbling, vacuum, drying and cooking, the operation such as precooling quick-frozen process, main component is auxiliary material meat, starch, essence etc. Along with the raising of people's living standard, absorption nutritive ingredient and fresh quality to early hiding have had higher requirement, and present domestic most intestines class sense organ has been not enough to meet the demand of people.
Summary of the invention
The making method of the breakfast sausage that technical problem to be solved by this invention is to provide a kind of delicious flavour, sense organ is novel and voluptuousness is pure.
For solving the problems of the technologies described above, the technical scheme of the present invention is: the making method of breakfast sausage, it is characterized in that, comprise following raw material: pork 55 parts, 20 parts, water, fertile fat 4 parts, starch 4 parts, salt 1 part, white sugar 1.4 parts, monosodium glutamate 0.4 part, piper nigrum particle 0.8 part, TG enzyme 0.6 part; Its making method comprises the following steps:
(1) by pork 8mm orifice plate strand system, fertile fat is cut into 0.5 �� 0.5 �� 0.5 size, for subsequent use;
(2) tumbling technique: first the 55% of the pork twisted with 8mm orifice plate, salt and total water put into choppingmachine cut at a high speed mix 1 minute after put into tumbler tumbling 30 minutes, again sugar, monosodium glutamate, starch, piper nigrum particle, TG enzyme and the remaining water of total amount are put into after choppingmachine cuts at a high speed and mix 1 minute, tumbler is added together with fertile fat, be evacuated to-0.09kpa then tumbling go out filling after 30 minutes, put that to leave standstill 4 hours in 0-4 DEG C of constant heat storage for subsequent use;
(3) filling filling formation is freshened; Adopting automatic vacuum filling machine filling, casing adopts Collagent casing for sausages, size even 20 grams/, long 8cm/ grain;
(4) by filling good intestines body drying and cooking: drying temperature 72 DEG C, dry 15 minutes, boiling temperature 78 DEG C, boiling 20 minutes;
(5) quick-frozen: by product by the sequencing of process period uniformly with full-automatic food fast freezer quick-frozen, the core temperature of product is packed below-18 DEG C; Or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C;
(6) weighing, packaging, gold are visited: needing to be packed by product according to client, packaged product is cased after the detection of metal locator, correctly identifies outside case; Being sealed on case top with adhesive tape, adhesive tape should be pasted smooth, must not have fold, and adhesive tape both sides should be substantially symmetrical;
(7) put in storage: the refrigerator chamber refrigeration that product is placed on less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than December.
Owing to have employed technique scheme, the present invention has following useful effect: adopt Collagent casing for sausages, containing abundant protein, essential amino acid, be rich in the nutritive element that the human bodies such as potassium, iron, magnesium need simultaneously in intestines; Intestines body one-piece construction is full, voluptuousness is pure, delicious flavour.
Embodiment
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment 1:
Breakfast sausage, comprises following raw material: pork 55 parts, 20 parts, water, fertile fat 4 parts, starch 4 parts, salt 1 part, white sugar 1.4 parts, monosodium glutamate 0.4 part, piper nigrum particle 0.8 part, TG enzyme 0.6 part.
The making method of above-mentioned breakfast sausage, comprises the following steps:
(1) by pork 8mm orifice plate strand system, fertile fat is cut into 0.5 �� 0.5 �� 0.5 size, for subsequent use.
(2) tumbling technique: first the 55% of the pork twisted with 8mm orifice plate, salt and total water put into choppingmachine cut at a high speed mix 1 minute after put into tumbler tumbling 30 minutes, again sugar, monosodium glutamate, starch, piper nigrum particle, TG enzyme and the remaining water of total amount are put into after choppingmachine cuts at a high speed and mix 1 minute, tumbler is added together with fertile fat, be evacuated to-0.09kpa then tumbling after 30 minutes, the fillings accomplished fluently is put into filling car, be placed on 0-4 DEG C leave standstill in leave standstill 4 hours for subsequent use.
(3) filling filling formation is freshened; Adopting automatic vacuum filling machine filling, casing adopts Collagent casing for sausages, size even 20 grams/, long 8cm/ grain.
(4) by filling good intestines body drying and cooking: drying temperature 72 DEG C, dry 15 minutes, boiling temperature 78 DEG C, boiling 20 minutes.
(5) quick-frozen: by product by the sequencing of process period uniformly with full-automatic food fast freezer quick-frozen, the core temperature of product is packed below-18 DEG C; Or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
(6) weighing, packaging, gold are visited: needing to be packed by product according to client, packaged product is cased after the detection of metal locator, correctly identifies outside case; Being sealed on case top with adhesive tape, adhesive tape should be pasted smooth, must not have fold, and adhesive tape both sides should be substantially symmetrical.
(7) put in storage: the refrigerator chamber refrigeration that product is placed on less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than December.
Tumbler, the vacuum filler, automatically food fast freezer used in the inventive method are the conventional machinery of foodstuffs industry, do not repeat them here.
More than show and describe the advantage of the ultimate principle of the present invention, main feature and the present invention. The technician of the industry should understand, the present invention is not restricted to the described embodiments, the principle that the present invention is just described described in above-described embodiment and specification sheets, without departing from the spirit and scope of the present invention, the present invention also has these changes and improvements of various changes and modifications and falls into and require in the scope of the invention. The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. the making method of breakfast sausage, it is characterised in that, comprise following raw material: pork 55 parts, 20 parts, water, fertile fat 4 parts, starch 4 parts, salt 1 part, white sugar 1.4 parts, monosodium glutamate 0.4 part, piper nigrum particle 0.8 part, TG enzyme 0.6 part; Its making method comprises the following steps:
(1) by pork 8mm orifice plate strand system, fertile fat is cut into 0.5 �� 0.5 �� 0.5 size, for subsequent use;
(2) tumbling technique: first the 55% of the pork twisted with 8mm orifice plate, salt and total water put into choppingmachine cut at a high speed mix 1 minute after put into tumbler tumbling 30 minutes, again sugar, monosodium glutamate, starch, piper nigrum particle, TG enzyme and the remaining water of total amount are put into after choppingmachine cuts at a high speed and mix 1 minute, tumbler is added together with fertile fat, be evacuated to-0.09kpa then tumbling go out filling after 30 minutes, put that to leave standstill 4 hours in 0-4 DEG C of constant heat storage for subsequent use;
(3) filling filling formation is freshened; Adopting automatic vacuum filling machine filling, casing adopts Collagent casing for sausages, size even 20 grams/, long 8cm/ grain;
(4) by filling good intestines body drying and cooking: drying temperature 72 DEG C, dry 15 minutes, boiling temperature 78 DEG C, boiling 20 minutes;
(5) quick-frozen: by product by the sequencing of process period uniformly with full-automatic food fast freezer quick-frozen, the core temperature of product is packed below-18 DEG C; Or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C;
(6) weighing, packaging, gold are visited: needing to be packed by product according to client, packaged product is cased after the detection of metal locator, correctly identifies outside case; Being sealed on case top with adhesive tape, adhesive tape should be pasted smooth, must not have fold, and adhesive tape both sides should be substantially symmetrical;
(7) put in storage: the refrigerator chamber refrigeration that product is placed on less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than December.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292746.4A CN104041848B (en) | 2014-06-27 | 2014-06-27 | The making method of breakfast sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292746.4A CN104041848B (en) | 2014-06-27 | 2014-06-27 | The making method of breakfast sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104041848A CN104041848A (en) | 2014-09-17 |
| CN104041848B true CN104041848B (en) | 2016-06-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410292746.4A Active CN104041848B (en) | 2014-06-27 | 2014-06-27 | The making method of breakfast sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104041848B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586685B (en) * | 2020-11-30 | 2023-06-20 | 成都希望食品有限公司 | Sausage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102273650A (en) * | 2011-09-02 | 2011-12-14 | 天津春发生物科技集团有限公司 | Cantonese black pepper sausage and preparation method thereof |
| CN102793194A (en) * | 2012-08-20 | 2012-11-28 | 安徽宝迪肉类食品有限公司 | Black pepper-flavor crispy sausage and manufacturing method thereof |
| CN103340440A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Muslim crisp sausage and making method thereof |
| CN103719914A (en) * | 2013-12-27 | 2014-04-16 | 四川高金食品股份有限公司 | Granular sausage rich in collagen |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101406103B1 (en) * | 2012-07-25 | 2014-06-16 | 건국대학교 산학협력단 | Manufacturing method of sausages containing pork skin collagen |
-
2014
- 2014-06-27 CN CN201410292746.4A patent/CN104041848B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102273650A (en) * | 2011-09-02 | 2011-12-14 | 天津春发生物科技集团有限公司 | Cantonese black pepper sausage and preparation method thereof |
| CN102793194A (en) * | 2012-08-20 | 2012-11-28 | 安徽宝迪肉类食品有限公司 | Black pepper-flavor crispy sausage and manufacturing method thereof |
| CN103340440A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Muslim crisp sausage and making method thereof |
| CN103719914A (en) * | 2013-12-27 | 2014-04-16 | 四川高金食品股份有限公司 | Granular sausage rich in collagen |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104041848A (en) | 2014-09-17 |
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| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Preparation method of breakfast sausage Effective date of registration: 20211217 Granted publication date: 20160601 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2021980015534 |
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Date of cancellation: 20221215 Granted publication date: 20160601 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2021980015534 |
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Denomination of invention: How to make breakfast sausage Effective date of registration: 20221216 Granted publication date: 20160601 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2022980027921 |
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Date of cancellation: 20231122 Granted publication date: 20160601 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2022980027921 |
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Denomination of invention: The method of making breakfast sausages Effective date of registration: 20231127 Granted publication date: 20160601 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2023980067779 |