CN104172251A - Basil-flavored oatmeal sausage and preparation method thereof - Google Patents
Basil-flavored oatmeal sausage and preparation method thereof Download PDFInfo
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- CN104172251A CN104172251A CN201410319782.5A CN201410319782A CN104172251A CN 104172251 A CN104172251 A CN 104172251A CN 201410319782 A CN201410319782 A CN 201410319782A CN 104172251 A CN104172251 A CN 104172251A
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- intestines
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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
- A23L13/428—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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a basil-flavored oatmeal sausage comprising the following components in parts by weight: frozen pig lean meat, fat pork, ice water, composite phosphate, salt, aginomoto, glucose, white pepper powder, radix angelicae powder, pork flavor, pigment, glutamine transaminase, reconstituted oat grain and chopped basil leaves. The invention also relates to a preparation method of the sausage. The glutamine transaminase is capable of improving the tissue structure of a meat product, and increasing the elasticity, brittleness and tenderness of the meat product; the reconstituted oat grain is abundant in nutritive value, is rich in nutritional ingredients such as starch, protein, fat, water-soluble dietary fibers, vitamin B, nicotinic acid, folic acid, pantothenic acid, calcium and iron, has the efficacies of benefiting the liver and harmonizing the stomach, nourishing and protecting the skin, reducing blood pressure, reducing cholesterol, preventing and treating colorectal cancer, and preventing and treating a heart disease, and is popular among the public; the chopped basil leaves have strong antioxidant, anti-cancer, antiviral and antimicrobial properties, and basil serving as a spice is conducive to keeping an open mind and improving clear idea.
Description
Technical field
The present invention relates to field of food, relate in particular to the roasting intestines of a kind of sweet basil taste oat, also relate to a kind of method of making the roasting intestines of above-mentioned sweet basil taste oat.
Background technology
Along with the quickening of people's rhythm of life, instant food is more and more subject to people's favor, as intestines class has become one of requisite food in consumers in general's daily life, along with the raising of people to food requirement, green, nutrition, healthy theory are more and more paid attention to, people recognize that in the process of intestines based food, having most nutriment runs off, therefore in nutritional labeling, can not meet people's somagenic need, the processing of adding current intestines class adopts traditional handicraft more, its yield rate is lower, structure is not tight, affects mouthfeel.
Summary of the invention
Technical problem to be solved by this invention is to provide one not containing any starch, is rich in the roasting intestines of sweet basil taste oat of dietary fiber.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of sweet basil taste oat is baked intestines, comprises the component of following weight portion proportioning:
40～50 parts of freezing lean porks, 10～17 parts of pig show conditions, 20～25 parts of frozen water, 0.1～0.5 part of composite phosphate, 1～3 part of salt, 0.1～1.0 part of monosodium glutamate, 0.1～1.0 part of glucose, 0.1～0.3 part of white pepper powder, 0.1～0.3 part, root of Dahurain angelica powder, 0.1～1.0 part of pork essence, 0.005～0.01 part of pigment, 0.1～0.5 part of glutamine transaminage, 8～10 parts of rehydration oat grains, broken 2～3 parts of sweet basil leaf.
As the preferred technical scheme of one, the weight portion proportioning of described each component is respectively:
30 parts of freezing lean porks, 14 parts of pig show conditions, 22 parts of frozen water, 0.3 part of composite phosphate, 2 parts of salt, 0.5 part of monosodium glutamate, 0.5 part of glucose, 0.2 part of white pepper powder, 0.2 part, root of Dahurain angelica powder, 0.5 part of pork essence, 0.008 part of pigment, 0.3 part of glutamine transaminage, 9 parts of rehydration oat grains, broken 2.5 parts of sweet basil leaf.
As the preferred technical scheme of one, described rehydration oat grain is that the oat grain after cleaning is fully soaked to water suction, then adds water and cooks, and in digestion process, ensureing that oat grain can not boil splits, and boiling is to breaking disconnected oat grain without till half-cooked.
The present invention also provides a kind of preparation method of preparing the roasting intestines of sweet basil taste oat simple, that storage time is long, comprises the following steps:
Step 1, pretreatment of raw material
It is that the environment of 0～10 DEG C carries out nature and thaws that freezing lean pork is put into thaw point, naturally thaws to its central temperature and is-2～2 DEG C, for subsequent use;
Step 2, pickle
The meat grinder strand of the freezing lean pork 6～8mm orifice plate having thawed is made, in the meat material having twisted, add salt and composite phosphate, stir and evenly mix with mixer, be put in temperature and be in the environment of 0～4 DEG C and pickle 10～14 hours, for subsequent use;
Step 3, cut and mix
The meat material of pickling is placed in to cutmixer, under the rotating speed of 2800～3200r/min, cut and mix 1.5～3.5 minutes, then add the frozen water of pig show condition and 0～80%, continue to cut with the rotating speed of 2800～3200r/min and mix 1.5～3.5 minutes, make pig show condition fully emulsified, surplus frozen water is mixed with glutamine transaminage, glutamine transaminage is fully disperseed and add in incarnation material, add successively again white pepper powder, root of Dahurain angelica powder, monosodium glutamate, glucose, pork essence, pigment and sweet basil leaf are broken, cut and mix 0.5～1.5 minute with the rotating speed of 800～1200r/min, mix, finally add rehydration swallow water particle, cut and mix 0.5～1.5 minute with the rotating speed of 800～1200r/min, make fillings, in the whole manufacturing process of fillings, to ensure that filling temperature processed is below 8 DEG C,
Step 4, bowel lavage
Pack in sausage filler and carry out automatic bowel lavage cutting the fillings of mixing, the weight of every semi-finished product intestines is 13～17g;
Dry before step 5, boiling
The semi-finished product intestines that irrigate are directly packed in steam box, and the baking temperature of setting case temperature is 50～60 DEG C, and be 15～25 minutes drying time;
Step 6, boiling
The case temperature of steam box is set as to 75～85 DEG C, and digestion time is 10～20 minutes;
Dry after step 7, boiling
The case temperature of steam box is set as to 55～65 DEG C, and be 5～15 minutes drying time, makes roasting intestines.
As the preferred technical scheme of one, further comprising the steps of:
Step 8, cooling, repair intestines
To bake intestines ventilation cooling, the temperature in cooling procedure is controlled at below 12 DEG C, is cooled to roasting intestines central temperature and is down to below 10 DEG C; Kink between adjacent two roasting intestines is cut off, must bake intestines monomer;
Step 9, packaging
Employing vacuum packing machine packaging, crosses the laggard luggage case of metal detector;
Step 10, quick-frozen
Packaged product is placed in to-18 DEG C of following quick freezing repositories and carries out quick-frozen.
Owing to having adopted technique scheme, the invention has the beneficial effects as follows: the glutamine transaminage in the present invention can improve meat products institutional framework, increase its elasticity, brittleness and tender degree; Rehydration oat grain nutritive value is abundant, be rich in the nutritional labelings such as starch, protein, fat, water-soluble dietary fiber, B family vitamin, niacin, folic acid, pantothenic acid, calcium, iron, there is beneficial liver and stomach, beauty care, reduce blood pressure, reduce cholesterol, prevent and treat colorectal cancer, prevent and treat the effects such as heart disease, liked by popular; Sweet basil leaf is broken has powerful anti-oxidant, anti-cancer, antiviral and antimicrobial properties, and in India, sweet basil is also often used to supplemental treatment asthma and diabetes, and sweet basil, as a kind of spice, contributes to keep the phychology of an opening, improves thought clear.Of the present invention method is simple, and production cost is lower, is applicable to suitability for industrialized production, has larger practical value and economic results in society.
Description of the invention provides for example with for the purpose of describing, and is not exhaustively or limit the invention to disclosed form.Many modifications and variations are obvious for the ordinary skill in the art.Selecting and describing embodiment is for better explanation principle of the present invention and practical application, thereby and makes those of ordinary skill in the art can understand the present invention's design to be suitable for the various embodiment with various amendments of special-purpose.
Detailed description of the invention
Below in conjunction with embodiment, further set forth the present invention.In the following detailed description, only by the mode of explanation, some example embodiment of the present invention has been described.Undoubtedly, those of ordinary skill in the art can recognize, without departing from the spirit and scope of the present invention in the situation that, can revise described embodiment by various mode.Therefore, following being described in is illustrative in essence, instead of for limiting the protection domain of claim.
Embodiment mono-:
A kind of sweet basil taste oat is baked intestines, comprises the component of following weight portion proportioning:
40～50 parts of freezing lean porks, 10～17 parts of pig show conditions, 20～25 parts of frozen water, 0.1～0.5 part of composite phosphate, 1～3 part of salt, 0.1～1.0 part of monosodium glutamate, 0.1～1.0 part of glucose, 0.1～0.3 part of white pepper powder, 0.1～0.3 part, root of Dahurain angelica powder, 0.1～1.0 part of pork essence, 0.005～0.01 part of pigment, 0.1～0.5 part of glutamine transaminage, 8～10 parts of rehydration oat grains, broken 2～3 parts of sweet basil leaf.
The weight portion proportioning of each component described in the present embodiment is respectively:
30 parts of freezing lean porks, 14 parts of pig show conditions, 22 parts of frozen water, 0.3 part of composite phosphate, 2 parts of salt, 0.5 part of monosodium glutamate, 0.5 part of glucose, 0.2 part of white pepper powder, 0.2 part, root of Dahurain angelica powder, 0.5 part of pork essence, 0.008 part of pigment, 0.3 part of glutamine transaminage, 9 parts of rehydration oat grains, broken 2.5 parts of sweet basil leaf, wherein said rehydration oat grain is that the oat grain after cleaning is fully soaked to water suction, then add water and cook, in digestion process, ensureing that oat grain can not boil splits, and boiling is to breaking disconnected oat grain without till half-cooked.Pigment is to produce the conventional food coloring in roasting intestines field can no longer describe in detail at this.
The preparation method of the present embodiment mainly comprises the following steps:
Step 1, pretreatment of raw material
Select the freezing lean pork that meets state health standards, freezing lean pork is put into defrosting room, ensure that the thaw point in defrosting room is 8 DEG C, carry out nature and thaw, naturally thaw to its central temperature and be 0 DEG C, for subsequent use;
Step 2, pickle
The meat grinder strand of the freezing lean pork 6mm orifice plate having thawed is made, in the meat material having twisted, add salt and composite phosphate, mix by mixer stirring at low speed, be put in temperature and be in the environment of 2 DEG C and pickle 12 hours, for subsequent use.
Step 3, cut and mix
The meat material of pickling is placed in to cutmixer, under the rotating speed of 3000r/min, cut and mix 2 minutes, then add the frozen water of pig show condition and 80%, continue to cut with the rotating speed of 3000r/min and mix 2 minutes, make pig show condition fully emulsified, surplus frozen water is mixed with glutamine transaminage, glutamine transaminage is fully disperseed and add in incarnation material, add successively again white pepper powder, root of Dahurain angelica powder, monosodium glutamate, glucose, pork essence, pigment and sweet basil leaf are broken, cut and mix 1 minute with the rotating speed of 1000r/min, mix, finally add rehydration swallow water particle, cut and mix 1 minute with the rotating speed of 1000r/min, make fillings, in the whole manufacturing process of fillings, to ensure that filling temperature processed is below 8 DEG C.
Step 4, bowel lavage
Pack in sausage filler and carry out automatic bowel lavage cutting the fillings of mixing, the weight of every semi-finished product intestines is 15g.
Dry before step 5, boiling
The semi-finished product intestines that irrigate are directly packed in steam box, and the baking temperature of setting case temperature is 55 DEG C, and be 20 minutes drying time.
Step 6, boiling
The case temperature of steam box is set as to 80 DEG C, and digestion time is 15 minutes.
Dry after step 7, boiling
The case temperature of steam box is set as to 60 DEG C, and be 10 minutes drying time, makes roasting intestines.
Step 8, cooling, repair intestines
To bake intestines ventilation cooling, the temperature in cooling procedure is controlled at below 12 DEG C, is cooled to roasting intestines central temperature and is down to below 10 DEG C; Kink between adjacent two roasting intestines is cut off, must bake intestines monomer.
Step 9, packaging
Employing vacuum packing machine packaging, crosses the laggard luggage case of metal detector.
Step 10, quick-frozen
Packaged product is placed in to-18 DEG C of following quick freezing repositories and carries out quick-frozen.
Embodiment bis-:
The weight portion proportioning of each component described in the present embodiment is respectively:
45 parts of freezing lean porks, 16 parts of pig show conditions, 24 parts of frozen water, 0.4 part of composite phosphate, 2 parts of salt, 0.6 part of monosodium glutamate, 0.6 part of glucose, 0.2 part of white pepper powder, 0.2 part, root of Dahurain angelica powder, 0.6 part of pork essence, 0.009 part of pigment, 0.4 part of glutamine transaminage, 9 parts of rehydration oat grains, broken 2.7 parts of sweet basil leaf.
The preparation method of the present embodiment mainly comprises the following steps:
Step 1, pretreatment of raw material
Select the freezing lean pork that meets state health standards, freezing lean pork is put into defrosting room, ensure that the thaw point in defrosting room is 8 DEG C, carry out nature and thaw, naturally thaw to its central temperature and be 0 DEG C, for subsequent use;
Step 2, pickle
The meat grinder strand of the freezing lean pork 6mm orifice plate having thawed is made, in the meat material having twisted, add salt and composite phosphate, mix by mixer stirring at low speed, be put in temperature and be in the environment of 2 DEG C and pickle 12 hours, for subsequent use.
Step 3, cut and mix
The meat material of pickling is placed in to cutmixer, under the rotating speed of 3000r/min, cut and mix 2 minutes, then add pig show condition, continue to cut with the rotating speed of 3000r/min and mix 2 minutes, make pig show condition fully emulsified, frozen water is mixed with glutamine transaminage, glutamine transaminage is fully disperseed and add in incarnation material, add successively again white pepper powder, root of Dahurain angelica powder, monosodium glutamate, glucose, pork essence, pigment and sweet basil leaf are broken, cut and mix 1 minute with the rotating speed of 1000r/min, mix, finally add rehydration swallow water particle, cut and mix 1 minute with the rotating speed of 1000r/min, make fillings, in the whole manufacturing process of fillings, to ensure that filling temperature processed is below 8 DEG C.
Step 4, bowel lavage
Pack in sausage filler and carry out automatic bowel lavage cutting the fillings of mixing, the weight of every semi-finished product intestines is 15g.
Dry before step 5, boiling
The semi-finished product intestines that irrigate are directly packed in steam box, and the baking temperature of setting case temperature is 55 DEG C, and be 20 minutes drying time.
Step 6, boiling
The case temperature of steam box is set as to 80 DEG C, and digestion time is 15 minutes.
Dry after step 7, boiling
The case temperature of steam box is set as to 60 DEG C, and be 10 minutes drying time, makes roasting intestines.
Step 8, cooling, repair intestines
To bake intestines ventilation cooling, the temperature in cooling procedure is controlled at below 12 DEG C, is cooled to roasting intestines central temperature and is down to below 10 DEG C; Kink between adjacent two roasting intestines is cut off, must bake intestines monomer.
Step 9, packaging
Employing vacuum packing machine packaging, crosses the laggard luggage case of metal detector.
Step 10, quick-frozen
Packaged product is placed in to-18 DEG C of following quick freezing repositories and carries out quick-frozen.
The glutamine transaminage (TG enzyme) using in the process of intestines based food claims again TGase, in can catalytic proteins polypeptide generation molecule and intermolecular generation covalent cross-linking, thereby improve the 26S Proteasome Structure and Function of protein, to the character of protein as: foaminess, emulsibility, emulsion stability, heat endurance, water-retaining property and gelling ability texts are remarkable, and then improve local flavor, mouthfeel, quality and the outward appearance etc. of food.Quality improver-the phosphate adding in can the Substitute For Partial common meat products processing of TG enzyme.
And oat has another name called bromegrass, wild wheat, naked oats, be a kind of low sugar, high nutrition, high energy food.Cereals nutrient is abundant, comprehensively analyzes according to Chinese Academy of Medical Sciences's health research, and China's naked oats contains thick protein and reaches 15.6%, fatty 8.5%, also contains abundant starch and carrys out the elements such as release heat and phosphorus, iron, calcium.In oat, contained water-soluble dietary fiber is respectively 4.7 times and 7.7 times of wheat and maize.In addition, the B family vitamin in oat, niacin, folic acid, pantothenic acid are all abundanter, particularly vitamin E, in every 100 grams of oatmeals up to 15 milligrams.In oatmeal, also contain the saponin (main component of ginseng) all lacking in cereal grain, the amino acid ratio of components of protein is more comprehensive, and all ranking first of 8 seed amino acid content of needed by human, especially contains lysine up to 0.68 gram.The medical value of oat and health-care effect, generally acknowledged by medical circle of all times, has reducing blood pressure, reduces cholesterol, prevents and treats colorectal cancer, prevents and treats the effects such as heart disease.
Sweet basil leaf, claims again Basil leaf, also cries tomentosecalyx elsholtzia leaf, wild or cultivation, is distributed in Tropical Asian.The ground such as Yunnan Province of China, Guangxi, Guangdong, Fujian, Taiwan all have wild.Sweet basil complete stool is containing volatile oil.Volatilization main body of oil is ocimenum (Ocimene), 1,8-Cineole (1,8-Cineole, Eucalyptole), linalool (Linalool), Eugenol (Eugenol), anisole (Anethole) and methyl cinnamate (Methyl cinnaminate) etc., taste is pungent, warm in nature, there is fresh cloves smell, can play dampness elimination, help digestion, invigorate blood circulation, the effect of removing toxic substances and promoting the circulation of qi.
Glutamine transaminage in the present invention can improve meat products institutional framework, increases its elasticity, brittleness and tender degree; Rehydration oat grain nutritive value is abundant, be rich in the nutritional labelings such as starch, protein, fat, water-soluble dietary fiber, B family vitamin, niacin, folic acid, pantothenic acid, calcium, iron, there is beneficial liver and stomach, beauty care, reduce blood pressure, reduce cholesterol, prevent and treat colorectal cancer, prevent and treat the effects such as heart disease, liked by popular; Sweet basil leaf is broken has powerful anti-oxidant, anti-cancer, antiviral and antimicrobial properties, and in India, sweet basil is also often used to supplemental treatment asthma and diabetes, and sweet basil, as a kind of spice, contributes to keep the phychology of an opening, improves thought clear.Of the present invention method is simple, and production cost is lower, is applicable to suitability for industrialized production, has larger practical value and economic results in society.
Claims (5)
1. the roasting intestines of sweet basil taste oat, is characterized in that, comprise the component of following weight portion proportioning:
40～50 parts of freezing lean porks, 10～17 parts of pig show conditions, 20～25 parts of frozen water, 0.1～0.5 part of composite phosphate, 1～3 part of salt, 0.1～1.0 part of monosodium glutamate, 0.1～1.0 part of glucose, 0.1～0.3 part of white pepper powder, 0.1～0.3 part, root of Dahurain angelica powder, 0.1～1.0 part of pork essence, 0.005～0.01 part of pigment, 0.1～0.5 part of glutamine transaminage, 8～10 parts of rehydration oat grains, broken 2～3 parts of sweet basil leaf.
2. the roasting intestines of a kind of sweet basil taste oat as claimed in claim 1, is characterized in that, the weight portion proportioning of described each component is respectively:
30 parts of freezing lean porks, 14 parts of pig show conditions, 22 parts of frozen water, 0.3 part of composite phosphate, 2 parts of salt, 0.5 part of monosodium glutamate, 0.5 part of glucose, 0.2 part of white pepper powder, 0.2 part, root of Dahurain angelica powder, 0.5 part of pork essence, 0.008 part of pigment, 0.3 part of glutamine transaminage, 9 parts of rehydration oat grains, broken 2.5 parts of sweet basil leaf.
3. the roasting intestines of a kind of sweet basil taste oat as claimed in claim 1 or 2, it is characterized in that, described rehydration oat grain is that the oat grain after cleaning is fully soaked to water suction, then adds water and cooks, in digestion process, ensureing that oat grain can not boil splits, and boiling is to breaking disconnected oat grain without till half-cooked.
4. the preparation method of the roasting intestines of sweet basil taste oat as claimed in claim 3, is characterized in that, comprises the following steps:
Step 1, pretreatment of raw material
It is that the environment of 0～10 DEG C carries out nature and thaws that freezing lean pork is put into thaw point, naturally thaws to its central temperature and is-2～2 DEG C, for subsequent use;
Step 2, pickle
The meat grinder strand of the freezing lean pork 6～8mm orifice plate having thawed is made, in the meat material having twisted, add salt and composite phosphate, stir and evenly mix with mixer, be put in temperature and be in the environment of 0～4 DEG C and pickle 10～14 hours, for subsequent use;
Step 3, cut and mix
The meat material of pickling is placed in to cutmixer, under the rotating speed of 2800～3200r/min, cut and mix 1.5～3.5 minutes, then add the frozen water of pig show condition and 0～80%, continue to cut with the rotating speed of 2800～3200r/min and mix 1.5～3.5 minutes, make pig show condition fully emulsified, surplus frozen water is mixed with glutamine transaminage, glutamine transaminage is fully disperseed and add in incarnation material, add successively again white pepper powder, root of Dahurain angelica powder, monosodium glutamate, glucose, pork essence, pigment and sweet basil leaf are broken, cut and mix 0.5～1.5 minute with the rotating speed of 800～1200r/min, mix, finally add rehydration swallow water particle, cut and mix 0.5～1.5 minute with the rotating speed of 800～1200r/min, make fillings, in the whole manufacturing process of fillings, to ensure that filling temperature processed is below 8 DEG C,
Step 4, bowel lavage
Pack in sausage filler and carry out automatic bowel lavage cutting the fillings of mixing, the weight of every semi-finished product intestines is 13～17g;
Dry before step 5, boiling
The semi-finished product intestines that irrigate are directly packed in steam box, and the baking temperature of setting case temperature is 50～60 DEG C, and be 15～25 minutes drying time;
Step 6, boiling
The case temperature of steam box is set as to 75～85 DEG C, and digestion time is 10～20 minutes;
Dry after step 7, boiling
The case temperature of steam box is set as to 55～65 DEG C, and be 5～15 minutes drying time, makes roasting intestines.
5. the preparation method of the roasting intestines of sweet basil taste oat as claimed in claim 4, is characterized in that, further comprising the steps of:
Step 8, cooling, repair intestines
To bake intestines ventilation cooling, the temperature in cooling procedure is controlled at below 12 DEG C, is cooled to roasting intestines central temperature and is down to below 10 DEG C; Kink between adjacent two roasting intestines is cut off, must bake intestines monomer;
Step 9, packaging
Employing vacuum packing machine packaging, crosses the laggard luggage case of metal detector;
Step 10, quick-frozen
Packaged product is placed in to-18 DEG C of following quick freezing repositories and carries out quick-frozen.
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| CN104489732A (en) * | 2014-12-09 | 2015-04-08 | 山东和利农业发展有限公司 | Sausage with red dates and beef and preparation method of sausage |
| CN104489744A (en) * | 2014-12-09 | 2015-04-08 | 山东和利农业发展有限公司 | Pickled pepper flavor oat roast sausage and processing technology thereof |
| CN104757617A (en) * | 2015-04-30 | 2015-07-08 | 徐静 | Chrysanthemum and fish meat sausage and making method thereof |
| CN105942257A (en) * | 2016-05-23 | 2016-09-21 | 临颍畅翔食品有限公司 | Roast sausages and processing method and application thereof |
| CN106107597A (en) * | 2016-06-29 | 2016-11-16 | 芜湖宏洋食品有限公司 | A kind of green tea taste maize cob meal barbecue intestinal and preparation method thereof |
| CN108185312A (en) * | 2018-01-03 | 2018-06-22 | 岳阳市渔之源食品有限公司 | A kind of lemon sweet potato sausage and preparation method thereof |
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Application publication date: 20141203 |