CN104068416B - A kind of flesh of fish chicken tailgut preparation method - Google Patents
A kind of flesh of fish chicken tailgut preparation method Download PDFInfo
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- CN104068416B CN104068416B CN201410213234.4A CN201410213234A CN104068416B CN 104068416 B CN104068416 B CN 104068416B CN 201410213234 A CN201410213234 A CN 201410213234A CN 104068416 B CN104068416 B CN 104068416B
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 34
- 235000020995 raw meat Nutrition 0.000 claims abstract description 29
- 238000001035 drying Methods 0.000 claims abstract description 26
- 238000003756 stirring Methods 0.000 claims abstract description 26
- 238000011049 filling Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000002372 labelling Methods 0.000 claims abstract description 6
- 238000009928 pasteurization Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 53
- 235000013372 meat Nutrition 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 210000000481 breast Anatomy 0.000 claims description 15
- 238000010257 thawing Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 11
- 229940126062 Compound A Drugs 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- NLDMNSXOCDLTTB-UHFFFAOYSA-N Heterophylliin A Natural products O1C2COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC2C(OC(=O)C=2C=C(O)C(O)=C(O)C=2)C(O)C1OC(=O)C1=CC(O)=C(O)C(O)=C1 NLDMNSXOCDLTTB-UHFFFAOYSA-N 0.000 claims description 10
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 10
- 235000019710 soybean protein Nutrition 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 210000000936 intestine Anatomy 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 208000010392 Bone Fractures Diseases 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 210000000845 cartilage Anatomy 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 239000003925 fat Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 210000002751 lymph Anatomy 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims description 5
- 229910052698 phosphorus Inorganic materials 0.000 claims description 5
- 239000011574 phosphorus Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 210000002435 tendon Anatomy 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 235000013622 meat product Nutrition 0.000 abstract description 5
- 235000015277 pork Nutrition 0.000 abstract description 4
- 235000013580 sausages Nutrition 0.000 description 6
- 241000234282 Allium Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 238000009455 aseptic packaging Methods 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 238000009423 ventilation Methods 0.000 description 4
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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 kind of flesh of fish chicken tailgut preparation method, comprise the steps: raw meat receive, thaw, repair, cut mix, stirring, filling, enter stove, Fumigator technique, the system of drying in the air, cut joint, packaging, re-pasteurization, cooling, labeling, vanning, warehouse-in, wherein Fumigator technique comprises the steps: to be dried for the first time 20 minutes under 50-60 DEG C of temperature conditions; Under 60-70 DEG C of temperature conditions, be dried for the second time 10～15 minutes, make its surface dry; Under 80-90 DEG C of temperature conditions, carry out boiling 20 minutes; Then carry out steam discharge 1～2 minute; Under 75-80 DEG C of temperature conditions, be dried for the third time 5 minutes; Under 65-75 DEG C of temperature conditions, carry out the 4th time dry approximately 5 minutes. Preparation method of the present invention combines chicken, the flesh of fish and pork to make flesh of fish chicken tailgut preparation method, can improve the tender and crisp degree of processed fish meat products and elasticity, water retention property, improves the mouthfeel of product.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of flesh of fish chicken tailgut preparation method.
Background technology
The flesh of fish is with nutritious well-known, and for the long-time flesh of fish that stores, current people make fish sausage by the flesh of fish and store, and also can add therein other additives simultaneously; Although the preparation method of fish sausage can prepare common fish sausage at present, and the flesh of fish, pork are prepared into meat intestines together with chicken multiple meat, it needs unique preparation method.
Summary of the invention
The present invention, in order to fill up the blank that in existing fish sausage preparation method, multiple meat is prepared into together to meat intestines, provides one can improve the tender and crisp degree of the flesh of fish and water retention property, improves the flesh of fish chicken tailgut preparation method of mouthfeel.
Preferably, technical scheme of the present invention: a kind of flesh of fish chicken tailgut preparation method, comprise the steps: raw meat receive, thaw, repair, cut mix, stirring, filling, enter stove, Fumigator technique, the system of drying in the air, cut joint, packaging, re-pasteurization, cooling, labeling, vanning, warehouse-in, it is characterized in that: wherein Fumigator technique comprises the steps: to be dried for the first time 20 minutes under 50-60 DEG C of temperature conditions; Under 60-70 DEG C of temperature conditions, be dried for the second time 10～15 minutes, make its surface dry; Under 80-90 DEG C of temperature conditions, carry out boiling 20 minutes; Then carry out steam discharge 1～2 minute; Under 75-80 DEG C of temperature conditions, be dried for the third time 5 minutes; Under 65-75 DEG C of temperature conditions, carry out the 4th time dry approximately 5 minutes.
Preferably, raw meat refers to Fresh Grade Breast, fish gruel, show condition; While thawing, thawing room temperature is controlled at below 18 DEG C, requirement room ventilation is good, thaw to central temperature and can not exceed 2 hours at-2～4 DEG C, the raw meat that thawed in the standing time of thawing room, Fresh Grade Breast requires to be chilled in advance central temperature and reaches 0～4 DEG C and can use, fish gruel need not be thawed, and show condition temperature is controlled at below-2 degree.
Preferably, when raw meat finishing, require: repair the impurity such as lymph, cartilage, broken bone, superabundant fats, muscle tendon, extravasated blood, air-dry oxide layer, fur piece, woven bag rope, blue film, before using, raw meat central temperature will be controlled at-2～4 DEG C, and cock skin central temperature is strict controlled between-2～2 DEG C; Fresh Grade Breast fat content is controlled at below 5%.
Preferably, wherein cut and mix technique and comprise: raw meat, compound A, 1/3 frozen water, round onions, fresh ginger, natrium nitrosum stir 2min under 4 DEG C of temperature conditions; 1/3 frozen water, compound B, anticorrisive agent stir 2min under 6 DEG C of temperature conditions; 1/3 frozen water, TG enzyme, soybean protein, converted starch stir 2-4min under 8 DEG C →≤10 DEG C temperature conditions; Then three kinds of materials after above-mentioned stirring are stirred into meat stuffing,, take the dish out of the pot when the last meat stuffing temperature≤10 DEG C.
Preferably, described natrium nitrosum and anticorrisive agent add after must being uniformly dissolved with frozen water; Compound A adds phosphorus, D-araboascorbic acid sodium, edible salt by U.S.A and mixes; Compound B is formed by spice, carragheen, flavoring for mixture; Described TG enzyme, soybean protein add after mixing before use.
Preferably, cut in the reinforced process of mixing technique and cut and mix with low speed, after adding starch, for middling speed cuts and mix, all the other are all with cutting and mix at a high speed, cut at a high speed mix require machine speed 3800 turn/more than min; Middling speed is cut to mix and is required turn/min of machine speed 1500-2000; Low speed is cut to mix and is required turn/min of machine speed 800-1000; Cut and mix single pot, pot and cut and mix meat stuffing weight and be no more than to cut and mix 80% of pot total amount.
Preferably, filling step is: filling meat stuffing one-tenth 79～80g/10 is propped up; Entering stove step is: after overworking a stove product, should enter in time stove, be less than 2 hours standing time.
Preferably, the step processed of drying in the air is: the system of naturally drying in the air at the temperature of 10～15 DEG C or be cooled to product center temperature by cool furnace and cut joint after below 18 DEG C; Time processed of drying in the air was controlled in 2.5 hours; Cut joint, packaging step is: finished product is cut when joint, and casing head is no more than 2mm, avoids intestines body two ends to expose meat gruel simultaneously, and between aseptic packaging, environment temperature Optimal Control is below 15 DEG C; After cutting joint, product is controlled in 2 hours standing time.
Preferably, vanning, warehouse-in step are: cooling rear product is cased, product drying cartonning, and the date is printed specification, clear; FCL product net content must not be lower than indicating weight, warehouse-in refrigeration as early as possible after vanning.
Preferably, cut and mix in technique, frozen water ratio can be mixed final temperature adjustment according to cutting, available running water.
Preparation method of the present invention combines chicken, the flesh of fish and pork to make flesh of fish chicken tailgut preparation method, has filled up the blank that in existing fish sausage preparation method, multiple meat is prepared into together to meat intestines; Simultaneously add glutamine transaminage cutting in mixing technique, can improve tender and crisp degree and the elasticity of processed fish meat products, improved the mouthfeel of product; And can improve the water retention property of processed fish meat products, improve the problem of the easy water outlet of like product.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further detailed explanation, but be not limiting the scope of the invention.
Embodiment 1
A kind of flesh of fish chicken tailgut preparation method, comprise the steps: raw meat receive, thaw, repair, cut mix, stirring, filling, enter stove, Fumigator technique, the system of drying in the air, cut joint, packaging, re-pasteurization, cooling, labeling, vanning, warehouse-in, wherein Fumigator technique comprises the steps: to be dried for the first time 20 minutes under 55 DEG C of temperature conditions; Under 65 DEG C of temperature conditions, be dried for the second time 10～15 minutes, make its surface dry; Under 85 DEG C of temperature conditions, carry out boiling 20 minutes; Then carry out steam discharge 1～2 minute; Under 78 DEG C of temperature conditions, be dried for the third time 5 minutes; Under 70 DEG C of temperature conditions, carry out the 4th time dry approximately 5 minutes.
Raw meat refers to Fresh Grade Breast, fish gruel, show condition; While thawing, thawing room temperature is controlled at below 18 DEG C, requirement room ventilation is good, thaw to central temperature and can not exceed 2 hours at-2～4 DEG C, the raw meat that thawed in the standing time of thawing room, Fresh Grade Breast requires to be chilled in advance central temperature and reaches 0～4 DEG C and can use, fish gruel need not be thawed, and show condition temperature is controlled at below-2 degree.
When raw meat finishing, require: repair the impurity such as lymph, cartilage, broken bone, superabundant fats, muscle tendon, extravasated blood, air-dry oxide layer, fur piece, woven bag rope, blue film, before using, raw meat central temperature will be controlled at-2～4 DEG C, and cock skin central temperature is strict controlled between-2～2 DEG C; Fresh Grade Breast fat content is controlled at below 5%.
Wherein cut and mix technique and comprise: raw meat, compound A, 1/3 frozen water, round onions, fresh ginger, natrium nitrosum stir 2min under 4 DEG C of temperature conditions; 1/3 frozen water, compound B, anticorrisive agent stir 2min under 6 DEG C of temperature conditions; 1/3 frozen water, TG enzyme, soybean protein, converted starch stir 2-4min under 8 DEG C →≤10 DEG C temperature conditions; Then three kinds of materials after above-mentioned stirring are stirred into meat stuffing,, take the dish out of the pot when the last meat stuffing temperature≤10 DEG C.
Described natrium nitrosum and anticorrisive agent add after must being uniformly dissolved with frozen water; Compound A adds phosphorus, D-araboascorbic acid sodium, edible salt by U.S.A and mixes; Compound B is formed by spice, carragheen, flavoring for mixture; Described TG enzyme, soybean protein add after mixing before use.
Cut in the reinforced process of mixing technique and cut and mix with low speed, after adding starch, for middling speed cuts and mix, all the other are all with cutting and mix at a high speed, cut at a high speed mix require machine speed 3800 turn/more than min; Middling speed is cut to mix and is required turn/min of machine speed 1500-2000; Low speed is cut to mix and is required turn/min of machine speed 800-1000; Cut and mix single pot, pot and cut and mix meat stuffing weight and be no more than to cut and mix 80% of pot total amount.
Filling step is: filling meat stuffing one-tenth 79～80g/10 is propped up; Entering stove step is: after overworking a stove product, should enter in time stove, be less than 2 hours standing time.
The step processed of drying in the air is: the system of naturally drying in the air at the temperature of 10～15 DEG C or be cooled to product center temperature by cool furnace and cut joint after below 18 DEG C; Time processed of drying in the air was controlled in 2.5 hours; Cut joint, packaging step is: finished product is cut when joint, and casing head is no more than 2mm, avoids intestines body two ends to expose meat gruel simultaneously, and between aseptic packaging, environment temperature Optimal Control is below 15 DEG C; After cutting joint, product is controlled in 2 hours standing time.
Vanning, warehouse-in step are: cooling rear product is cased, product drying cartonning, and the date is printed specification, clear; FCL product net content must not be lower than indicating weight, warehouse-in refrigeration as early as possible after vanning.
Cut and mix in technique, frozen water ratio can be mixed final temperature adjustment according to cutting, available running water.
Embodiment 2
A kind of flesh of fish chicken tailgut preparation method, comprise the steps: raw meat receive, thaw, repair, cut mix, stirring, filling, enter stove, Fumigator technique, the system of drying in the air, cut joint, packaging, re-pasteurization, cooling, labeling, vanning, warehouse-in, wherein Fumigator technique comprises the steps: to be dried for the first time 20 minutes under 60 DEG C of temperature conditions; Under 70 DEG C of temperature conditions, be dried for the second time 10～15 minutes, make its surface dry; Under 90 DEG C of temperature conditions, carry out boiling 20 minutes; Then carry out steam discharge 1～2 minute; Under 80 DEG C of temperature conditions, be dried for the third time 5 minutes; Under 75 DEG C of temperature conditions, carry out the 4th time dry approximately 5 minutes.
Raw meat refers to Fresh Grade Breast, fish gruel, show condition; While thawing, thawing room temperature is controlled at below 18 DEG C, requirement room ventilation is good, thaw to central temperature and can not exceed 2 hours at-2～4 DEG C, the raw meat that thawed in the standing time of thawing room, Fresh Grade Breast requires to be chilled in advance central temperature and reaches 0～4 DEG C and can use, fish gruel need not be thawed, and show condition temperature is controlled at below-2 degree.
When raw meat finishing, require: repair the impurity such as lymph, cartilage, broken bone, superabundant fats, muscle tendon, extravasated blood, air-dry oxide layer, fur piece, woven bag rope, blue film, before using, raw meat central temperature will be controlled at-2～4 DEG C, and cock skin central temperature is strict controlled between-2～2 DEG C; Fresh Grade Breast fat content is controlled at below 5%.
Wherein cut and mix technique and comprise: raw meat, compound A, 1/3 frozen water, round onions, fresh ginger, natrium nitrosum stir 2min under 4 DEG C of temperature conditions; 1/3 frozen water, compound B, anticorrisive agent stir 2min under 6 DEG C of temperature conditions; 1/3 frozen water, TG enzyme, soybean protein, converted starch stir 2-4min under 8 DEG C →≤10 DEG C temperature conditions; Then three kinds of materials after above-mentioned stirring are stirred into meat stuffing,, take the dish out of the pot when the last meat stuffing temperature≤10 DEG C.
Described natrium nitrosum and anticorrisive agent add after must being uniformly dissolved with frozen water; Compound A adds phosphorus, D-araboascorbic acid sodium, edible salt by U.S.A and mixes; Compound B is formed by spice, carragheen, flavoring for mixture; Described TG enzyme, soybean protein add after mixing before use.
Cut in the reinforced process of mixing technique and cut and mix with low speed, after adding starch, for middling speed cuts and mix, all the other are all with cutting and mix at a high speed, cut at a high speed mix require machine speed 3800 turn/more than min; Middling speed is cut to mix and is required turn/min of machine speed 1500-2000; Low speed is cut to mix and is required turn/min of machine speed 800-1000; Cut and mix single pot, pot and cut and mix meat stuffing weight and be no more than to cut and mix 80% of pot total amount.
Filling step is: filling meat stuffing one-tenth 79～80g/10 is propped up; Entering stove step is: after overworking a stove product, should enter in time stove, be less than 2 hours standing time.
The step processed of drying in the air is: the system of naturally drying in the air at the temperature of 10～15 DEG C or be cooled to product center temperature by cool furnace and cut joint after below 18 DEG C; Time processed of drying in the air was controlled in 2.5 hours; Cut joint, packaging step is: finished product is cut when joint, and casing head is no more than 2mm, avoids intestines body two ends to expose meat gruel simultaneously, and between aseptic packaging, environment temperature Optimal Control is below 15 DEG C; After cutting joint, product is controlled in 2 hours standing time.
Vanning, warehouse-in step are: cooling rear product is cased, product drying cartonning, and the date is printed specification, clear; FCL product net content must not be lower than indicating weight, warehouse-in refrigeration as early as possible after vanning.
Cut and mix in technique, frozen water ratio can be mixed final temperature adjustment according to cutting, available running water.
Embodiment 3
A kind of flesh of fish chicken tailgut preparation method, comprise the steps: raw meat receive, thaw, repair, cut mix, stirring, filling, enter stove, Fumigator technique, the system of drying in the air, cut joint, packaging, re-pasteurization, cooling, labeling, vanning, warehouse-in, wherein Fumigator technique comprises the steps: to be dried for the first time 20 minutes under 50 DEG C of temperature conditions; Under 60 DEG C of temperature conditions, be dried for the second time 10～15 minutes, make its surface dry; Under 80 DEG C of temperature conditions, carry out boiling 20 minutes; Then carry out steam discharge 1～2 minute; Under 75 DEG C of temperature conditions, be dried for the third time 5 minutes; Under 65 DEG C of temperature conditions, carry out the 4th time dry approximately 5 minutes.
Raw meat refers to Fresh Grade Breast, fish gruel, show condition; While thawing, thawing room temperature is controlled at below 18 DEG C, requirement room ventilation is good, thaw to central temperature and can not exceed 2 hours at-2～4 DEG C, the raw meat that thawed in the standing time of thawing room, Fresh Grade Breast requires to be chilled in advance central temperature and reaches 0～4 DEG C and can use, fish gruel need not be thawed, and show condition temperature is controlled at below-2 degree.
When raw meat finishing, require: repair the impurity such as lymph, cartilage, broken bone, superabundant fats, muscle tendon, extravasated blood, air-dry oxide layer, fur piece, woven bag rope, blue film, before using, raw meat central temperature will be controlled at-2～4 DEG C, and cock skin central temperature is strict controlled between-2～2 DEG C; Fresh Grade Breast fat content is controlled at below 5%.
Wherein cut and mix technique and comprise: raw meat, compound A, 1/3 frozen water, round onions, fresh ginger, natrium nitrosum stir 2min under 4 DEG C of temperature conditions; 1/3 frozen water, compound B, anticorrisive agent stir 2min under 6 DEG C of temperature conditions; 1/3 frozen water, TG enzyme, soybean protein, converted starch stir 2-4min under 8 DEG C →≤10 DEG C temperature conditions; Then three kinds of materials after above-mentioned stirring are stirred into meat stuffing,, take the dish out of the pot when the last meat stuffing temperature≤10 DEG C.
Described natrium nitrosum and anticorrisive agent add after must being uniformly dissolved with frozen water; Compound A adds phosphorus, D-araboascorbic acid sodium, edible salt by U.S.A and mixes; Compound B is formed by spice, carragheen, flavoring for mixture; Described TG enzyme, soybean protein add after mixing before use.
Cut in the reinforced process of mixing technique and cut and mix with low speed, after adding starch, for middling speed cuts and mix, all the other are all with cutting and mix at a high speed, cut at a high speed mix require machine speed 3800 turn/more than min; Middling speed is cut to mix and is required turn/min of machine speed 1500-2000; Low speed is cut to mix and is required turn/min of machine speed 800-1000; Cut and mix single pot, pot and cut and mix meat stuffing weight and be no more than to cut and mix 80% of pot total amount.
Filling step is: filling meat stuffing one-tenth 79～80g/10 is propped up; Entering stove step is: after overworking a stove product, should enter in time stove, be less than 2 hours standing time.
The step processed of drying in the air is: the system of naturally drying in the air at the temperature of 10～15 DEG C or be cooled to product center temperature by cool furnace and cut joint after below 18 DEG C; Time processed of drying in the air was controlled in 2.5 hours; Cut joint, packaging step is: finished product is cut when joint, and casing head is no more than 2mm, avoids intestines body two ends to expose meat gruel simultaneously, and between aseptic packaging, environment temperature Optimal Control is below 15 DEG C; After cutting joint, product is controlled in 2 hours standing time.
Vanning, warehouse-in step are: cooling rear product is cased, product drying cartonning, and the date is printed specification, clear; FCL product net content must not be lower than indicating weight, warehouse-in refrigeration as early as possible after vanning.
Cut and mix in technique, frozen water ratio can be mixed final temperature adjustment according to cutting, available running water.
Preparation method of the present invention combines chicken, the flesh of fish and pork to make flesh of fish chicken tailgut preparation method, has filled up the blank that in existing fish sausage preparation method, multiple meat is prepared into together to meat intestines; Simultaneously add glutamine transaminage cutting in mixing technique, can improve tender and crisp degree and the elasticity of processed fish meat products, improved the mouthfeel of product; And can improve the water retention property of processed fish meat products, improve the problem of the easy water outlet of like product.
Claims (9)
1. a flesh of fish chicken tailgut preparation method, comprise the steps: raw meat receive, thaw, repair,Cut mix, stirring, filling, enter stove, Fumigator technique, the system of drying in the air, cut joint, packaging, re-pasteurization, cooling,Labeling, vanning, warehouse-in, is characterized in that: wherein Fumigator technique comprises the steps: at 50-60 DEG CUnder temperature conditions, be dried for the first time 20 minutes; Under 60-70 DEG C of temperature conditions, be dried for the second time10～15 minutes, make its surface dry; Under 80-90 DEG C of temperature conditions, carry out boiling 20 minutes; SoAfter carry out steam discharge 1～2 minute; Under 75-80 DEG C of temperature conditions, be dried for the third time 5 minutes; ?Under 65-75 DEG C of temperature conditions, carry out the 4th time dry 5 minutes.
2. a kind of flesh of fish chicken tailgut preparation method according to claim 1, is characterized in that: raw materialMeat refers to Fresh Grade Breast, fish gruel, show condition; While thawing, thawing room temperature is controlled at below 18 DEG C, requires indoor logicalWind is good, thaw to central temperature-2～4 DEG C, the raw meat that thawed can not in the standing time of thawing roomExceed 2 hours, Fresh Grade Breast requires to be chilled in advance central temperature and reaches 0～4 DEG C and can use, and fish gruel need not be separatedFreeze, show condition temperature is controlled at below-2 degree.
3. a kind of flesh of fish chicken tailgut preparation method according to claim 1, is characterized in that: raw materialIn meat when finishing, requires: repair lymph, cartilage, broken bone, superabundant fats, muscle tendon, extravasated blood, air-dry oxide layer,Fur piece, woven bag rope, blue film, before using, raw meat central temperature will be controlled at-2～4 DEG C, in cock skinHeart temperature is strict controlled between-2～2 DEG C; Fresh Grade Breast fat content is controlled at below 5%.
4. a kind of flesh of fish chicken tailgut preparation method according to claim 1, is characterized in that: whereinCut and mix technique and comprise: raw meat, compound A, 1/3 frozen water, round onions, fresh ginger, natrium nitrosum are at 4 DEG CUnder temperature conditions, stir 2min; 1/3 frozen water, compound B, anticorrisive agent stir under 6 DEG C of temperature conditions2min; 1/3 frozen water, TG enzyme, soybean protein, converted starch stir under 8 DEG C →≤10 DEG C temperature conditionsMix 2-4min; Then three kinds of materials after above-mentioned stirring are stirred into meat stuffing, last meat stuffing temperature≤10 DEG CIn time, takes the dish out of the pot, and wherein, described natrium nitrosum and anticorrisive agent add after must being uniformly dissolved with frozen water; Compound A byU.S.A adds phosphorus, D-araboascorbic acid sodium, edible salt and mixes; Compound B is by spice, carragheen, tuneTaste substance mixes; Described TG enzyme, soybean protein add after mixing before use.
5. a kind of flesh of fish chicken tailgut preparation method according to claim 1, is characterized in that: filling stepSuddenly: filling meat stuffing one-tenth 79～80g/10 is propped up; Entering stove step is: after overworking a stove product, should enter in timeStove, is less than 2 hours standing time.
6. a kind of flesh of fish chicken tailgut preparation method according to claim 4, is characterized in that: cut and mixIn the reinforced process of technique, cut and mix with low speed, after adding starch, for middling speed cuts and mix, all the other are all with at a high speedCut and mix, cut at a high speed mix require machine speed 3800 turn/more than min; Middling speed is cut to mix and is required machine speed 1500-2000 to turn/ min; Low speed is cut to mix and is required turn/min of machine speed 800-1000; Cut and mix single pot, pot and cut and mix meat stuffing weight and be no more thanCut and mix 80% of pot total amount.
7. a kind of flesh of fish chicken tailgut preparation method according to claim 6, is characterized in that: the system of drying in the airStep is: the system of naturally drying in the air at the temperature of 10～15 DEG C or be cooled to 18 DEG C of product center temperature by cool furnaceBelow after, cut joint; Time processed of drying in the air was controlled in 2.5 hours; Cut joint, packaging step is: finished product is cut when joint,Casing head is no more than 2mm, avoids intestines body two ends to expose meat gruel simultaneously, the best control of environment temperature between aseptic packagingBuilt in below 15 DEG C; After cutting joint, product is controlled in 2 hours standing time.
8. a kind of flesh of fish chicken tailgut preparation method according to claim 7, is characterized in that: vanning,Warehouse-in step is: cooling rear product is cased, product drying cartonning, and the date is printed specification, clear; WholeCase product net content must not be lower than indicating weight, warehouse-in refrigeration as early as possible after vanning.
9. a kind of flesh of fish chicken tailgut preparation method according to claim 4, is characterized in that: cut and mixIn technique, frozen water ratio can be mixed final temperature adjustment according to cutting, frozen water running water.
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| CN106579008A (en) * | 2016-11-29 | 2017-04-26 | 安徽富煌三珍食品集团有限公司 | Flowering sausages and preparation method thereof |
| CN107821999B (en) * | 2017-09-18 | 2020-11-17 | 河南尚品食品有限公司 | Fish sausage and preparation method thereof |
| CN110101018A (en) * | 2019-06-11 | 2019-08-09 | 上海味庆生物科技有限公司 | A kind of carnivorous generation meal generation meal stick processing method |
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